Comparison and Result Analysis of Methods for Verifying the Ability of Mold and Yeast in Food
Inspect the operation of the quality management system in the laboratory,summarize the factors that affect the counting of mold and yeast during the experimental process,and ensure the accuracy of the testing data.Refer to the reference manual for proficiency testing and GB 4789.15-2016,compare with different experimenters and different culture media,test and count proficiency testing samples,convert test results into logarithmic form,calculate Z-value,and evaluate laboratory capabilities.The results showed that samples numbered 22-C203 reported a result of 4200 CFU/mL,22-V106 reported a result of 410 CFU/mL,and obtained Z-values of 0.1 and-0.4,respectively.The capability validation results were satisfactory.This indicates that the laboratory has the ability to detect mold and yeast counts in food,which improves the internal system management level of the laboratory and provides a reference basis for laboratories participating in this ability verification in the future.
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