Internal Quality Control and Evaluation Method of Food Microorganism Detection

摘要

With the continuous improvement of living standards, people attach great importance to the quality of food safety. Food microbial detection can better reduce food safety risks. Food microbial detection is a very complex process, and its detection results are affected by many aspects. In this paper, the internal quality control methods of food microbial detection are proposed from the perspectives of personnel, equipment and environment, sample collection and processing, culture medium and reagents. In the aspect of quality evaluation, three-level indicators were selected to calculate qualitatively and quantitatively by analytic hierarchy process (AHP) and coefficient of variation (CV) method, and a fuzzy comprehensive evaluation system was established to evaluate the quality of food microorganism detection. Taking the detection process of Staphylococcus as an example, the results showed that the quality of detection was improved after the fuzzy comprehensive evaluation according to the internal quality control method of microbial detection proposed in this paper.