糕点中菌落总数测量结果的不确定度的评定
目的 对糕点中菌落总数的测量结果进行不确定度评定。方法 依据GB 4789.2-2016 《食品安全国家标准 食品微生物学检验 菌落总数测定》对糕点中菌落总数进行测定, 建立数学模型, 分析检验结果的影响因素, 对不确定度因素的影响进行评价。结果 通置信水平为95%, 包含因子k=2, 得10批样品的扩展不确定度分别为: 0.2156、0.1194、0.1267、0.1293、0.1298、0.1163、0.1293、0.1155、0.1181、0.1243。结论 糕点菌落总数检验中重复性检验和培养基的菌落生长率对不确定度影响最大, 需要在检测过程中进行注意。
Objective To evaluate the uncertainty of aerobic plate count in pastry. Methods The evaluation of the uncertainty of the measurement results of rhe aerobic plate count in pastry was determined according to GB 4789.2-2016 National Food Safety Standard-Food Microbiological Examination-Serobic Plate Count. The mathematical model was established, the influencing factors of test results were analyzed, and the influence of uncertainty factors were evaluated. Results On condition that the confidence level was 95% , including factor k=2, the expanded uncertainty of 10 samples were 0.2156, 0.1194, 0.1267, 0.1293, 0.1298, 0.1163, 0.1293, 0.1155, 0.1181 and 0.1243 respectively. Conclusion The repeatability test and the colony growth rate of the culture medium have the greatest influence on the uncertainty in the total number test of pastry colonies, which needs attention in the process of test.
标题：糕点中菌落总数测量结果的不确定度的评定
英文标题：Evaluation of uncertainty of aerobic plate count in pastry
作者：
赵丽 山东标准检测技术有限公司
胡宝翠 山东标准检测技术有限公司
王琳琳 山东标准检测技术有限公司
刘建洋 山东标准检测技术有限公司
张子臣 山东标准检测技术有限公司
中文关键词:糕点,菌落总数,不确定度,评定,
英文关键词:pastry,aerobic plate count,uncertainty,evaluation,
发表日期：2020-04-21
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