TEMPO/TVC法与国标方法测定食品中菌落总数的比较研究

The comparing study of TEMPO/TVC method for determination of aerobic plate count with national food safety standard method in foods

摘要:

【目的】确证TEMPO/TVC计数食品中菌落总数的检测性能。【方法】使用TEMPO/TVC法和国标方法GB4789.2对熟肉制品、方便食品、速冻食品、膨化食品、糖果、糕点、调味品7类食品进行菌落总数测定。【结果】TEMPO/TVC法和国标方法检测食品中菌落总数的检测结果一致性较好(符合率95.4%)；且两种方法检测7类食品样品的检测结果P值均大于0.05, 无显著性差异。【结论】TEMPO/TVC法具有操作简便、快速、高效和人为误差小的特点, 在日常检测中值得推广应用。

Abstract:

[Objective] To confirm the detecting property of TEMPO/TVC method in foods. [Methods] TEMPO/TVC method compared with national food safety standard GB4789.2 aerobic plate count method in foods, including cooked meat products, convenience food, quick-frozen food, puffed food, candy, pastry, condiment. [Results] The results of TEMPO/TVC method and national food safety standard method showed good agreement; and the P value was greater than 0.05, no significance difference between the two methods. [Conclusion] TEMPO/TVC method is a rapid and accurate method, worthy of promoting in routine examination.