摘要
目的分析和评定冷冻天然海虾中副溶血性弧菌定量检测最大可能数(most probable number,MPN)计数的不确定度。方法依据JJF 1059.1-2012《测量不确定度评定与表示》、SN/T 4091–2015《食品微生物学测量不确定度评估指南》,分析和评定检测过程中的不确定度主要来源,运用统计学方法计算合成不确定度和扩展不确定度。结果在95%的置信水平下,当检验结果为75 MPN/g和93 MPN/g时(k=2),扩展不确定度为0.3526取值范围分别为(49～101)MPN/g、(60～126)MPN/g。评定结果表明,实验过程的不确定度主要由样品匀液、加样体积、不同人员重复实验引入。结论该方法适用于对冷冻天然海虾中副溶血性弧菌最大可能数计数结果的不确定度评定,对检测结果准确度的提高具有指导意义。
Objective To analyze and evaluate the uncertainty of the quantitative determination of most probable number （MPN） count of Vibrio parahaemolyticus in frozen natural shrimp. Methods According to JJF 1059.1-2012 Measurement uncertainty evaluation and representation and SN/T 4091-2015 Food microbiological measurement uncertainty assessment guide, the main sources of uncertainty in the process of analysis and evaluation were analyzed and evaluated, and the synthetic uncertainty and extended uncertainty were calculated by using statistical methods. Results When the test results were 75 MPN/g and 93 MPN/g （k=2）, the extended uncertainty was 0.3526 under the 95% confidence interval, and values range were （49-101） MPN/g and （60-126） MPN/g. The evaluation results showed that the uncertainties of the experimental process were mainly introduced by sample homogenization, sample volume, and repeated experiments by different people. Conclusion This method is applicable to the evaluation of uncertainty of the maximum possible count of Vibrio parahaemolyticus in frozen natural shrimp, and has guiding significance for the improvement of the accuracy of test results.
作者
廖文艳
LIAO Wen-Yan(Fangchenggang Institute for Food and Drug Control,Fangchenggang 538001,China)
出处
《食品安全质量检测学报》
CAS
2018年第22期6015-6020,共6页
Journal of Food Safety and Quality
关键词
冷冻天然海虾
副溶血性弧菌
最大可能数计数
不确定度分析和评定
frozen natural sea shrimps
Vibrio parahaemolyticus
maximum possible number
uncertainty analysis and evaluation
