Method Validation and Analysis of Critical Control Points in Salmonella Qualitative Testing in Food Inspection Laboratories
The article conducted a method validation for the new standard of Salmonella testing and assessed the laboratory's testing capabilities.Five categories of food samples were selected,along with negative control groups,positive control groups,naturally contaminated groups,and artificially contaminated groups.The Salmonella in food was tested according to the requirements of GB 4789.4-2024,and detection level experiments were also carried out.The key control points of the experiment were analyzed to ensure the accuracy of the test results.The results showed that the experimental results were consistent with the theoretical values,meeting the technical indicator level required by the standard method.The test results were accurate and reliable,indicating that the laboratory has the capability to accurately test food for Salmonella.The article provides technical reference for laboratories to conduct method validation for Salmonella in food and offers insights for method validation of food microbiological qualitative projects.
food inspection laboratorySalmonellamethod validationcritical control points
万方数据
维普
