portant; word-wrap: break-word !important; font-size: 16px;">portant; word-wrap: break-word !important; text-indent: 2em; font-size: 15px;">有些食品企業(yè)會對產(chǎn)品的成品和原材料進行理化和微生物的檢測。portant; word-wrap: break-word !important;">特別是微生物的檢測就需要注意樣品的采樣流程，包括人員服裝、環(huán)境和取樣方式。portant; word-wrap: break-word !important; text-indent: 2em; font-size: 15px;">不然在抽檢采樣過程中沒注意污染了樣品，導致檢測結(jié)果異常豈不是白費功夫？因此，我們今天著重聊聊如何實施食品微生物檢驗采樣。
portant; word-wrap: break-word !important; font-size: 15px;">目前最為流行的采樣方案為國際食品微生物規(guī)范委員會（ICMSF）推薦的采樣方案和隨機采樣方案，ICMSF的采樣方案是依據(jù)事先給食品進行的危害程度劃分來確定的，將食品分成3種危害度：
portant; word-wrap: break-word !important; color: rgb(192, 0, 0);">portant; word-wrap: break-word !important; font-size: 15px;">I類危害，portant; word-wrap: break-word !important; font-size: 15px;">老人和嬰幼兒食品及在食用前可能會增加危害的食品；
portant; word-wrap: break-word !important; color: rgb(192, 0, 0);">portant; word-wrap: break-word !important; font-size: 15px;">II類危害，portant; word-wrap: break-word !important; font-size: 15px;">立即食用的食品，在食用前危害基本不變；
portant; word-wrap: break-word !important; color: rgb(192, 0, 0);">portant; word-wrap: break-word !important; font-size: 15px;">III類危害，portant; word-wrap: break-word !important; font-size: 15px;">食用前經(jīng)加熱處理，危害減小的食品。
portant; word-wrap: break-word !important; font-size: 15px;">采樣方法是從統(tǒng)計學原理來考慮，將檢驗指標對食品衛(wèi)生的重要程度分成一般、中等、和嚴重3檔。根據(jù)以上危害度的分類，又將將采樣方案分成二級法和三級法。
portant; word-wrap: break-word !important; font-size: 15px;">例如：冷凍生蝦的細菌數(shù)標準n=5，c=3，m=10，M=100，其意義是從一批產(chǎn)品中，取5個檢樣，經(jīng)檢樣結(jié)果，允許≤3個檢樣的菌數(shù)是在m--M值之間，如果有3個以上檢樣的菌數(shù)是在m--M值之間或一個檢樣菌數(shù)超過M值者，則判定該批產(chǎn)品為不合格品。
portant; word-wrap: break-word !important; color: rgb(192, 0, 0);"> portant; word-wrap: break-word !important; font-size: 15px;">n：portant; word-wrap: break-word !important; font-size: 15px;">系指一批產(chǎn)品采樣個數(shù)。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(192, 0, 0);">c：portant; word-wrap: break-word !important; font-size: 15px;">系指該批產(chǎn)品的檢樣菌數(shù)中，超過限量的檢樣數(shù)，即結(jié)果超過合格菌數(shù)限量的最大允許數(shù)。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(192, 0, 0);">m：portant; word-wrap: break-word !important; font-size: 15px;">系指合格菌數(shù)限量，將可接受與不可接受的數(shù)量區(qū)別開。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(192, 0, 0);">M：portant; word-wrap: break-word !important; font-size: 15px;">系指附加條件，判定為合格的菌數(shù)限量，表示邊緣的可接受數(shù)與邊緣的不可接受數(shù)之間的界限。
| portant; word-wrap: break-word !important; font-size: 15px;">portant; word-wrap: break-word !important; font-size: 16px;">采樣方法 | portant; word-wrap: break-word !important; font-size: 15px;">指標重要性 | portant; word-wrap: break-word !important; font-size: 15px;">指標菌 | portant; word-wrap: break-word !important; font-size: 15px;">食品危害度 portant; word-wrap: break-word !important; font-size: 15px;">III | portant; word-wrap: break-word !important; font-size: 15px;">食品危害度 portant; word-wrap: break-word !important; font-size: 15px;">II | portant; word-wrap: break-word !important; font-size: 15px;">食品危害度 portant; word-wrap: break-word !important; font-size: 15px;">I |
| portant; word-wrap: break-word !important; font-size: 15px;">三級法 | portant; word-wrap: break-word !important; font-size: 15px;">一般 | portant; word-wrap: break-word !important; font-size: 15px;">菌落總數(shù) portant; word-wrap: break-word !important; font-size: 15px;">大腸菌群 portant; word-wrap: break-word !important; font-size: 15px;">大腸桿菌 portant; word-wrap: break-word !important; font-size: 15px;">金黃色葡萄球菌 | portant; word-wrap: break-word !important; font-size: 15px;">n=5 portant; word-wrap: break-word !important; font-size: 15px;">c=3 | portant; word-wrap: break-word !important; font-size: 15px;">n=5 portant; word-wrap: break-word !important; font-size: 15px;">c=2 | portant; word-wrap: break-word !important; font-size: 15px;">n=5 portant; word-wrap: break-word !important; font-size: 15px;">c=1 |
| portant; word-wrap: break-word !important; font-size: 15px;">三級法 | portant; word-wrap: break-word !important; font-size: 15px;">中等 | portant; word-wrap: break-word !important; font-size: 15px;">金黃色葡萄球菌 portant; word-wrap: break-word !important; font-size: 15px;">蠟樣芽孢桿菌 portant; word-wrap: break-word !important; font-size: 15px;">產(chǎn)氣莢膜梭菌 | portant; word-wrap: break-word !important; font-size: 15px;">n=7 portant; word-wrap: break-word !important; font-size: 15px;">c=2 | portant; word-wrap: break-word !important; font-size: 15px;">n=5 portant; word-wrap: break-word !important; font-size: 15px;">c=1
| portant; word-wrap: break-word !important; font-size: 15px;">n=5 portant; word-wrap: break-word !important; font-size: 15px;">c=1 |
| portant; word-wrap: break-word !important; font-size: 15px;">二級法 | portant; word-wrap: break-word !important; font-size: 15px;">中等 | portant; word-wrap: break-word !important; font-size: 15px;">沙門氏菌 portant; word-wrap: break-word !important; font-size: 15px;">副溶血性弧菌 portant; word-wrap: break-word !important; font-size: 15px;">致病性大腸桿菌 | portant; word-wrap: break-word !important; font-size: 15px;">n=5 portant; word-wrap: break-word !important; font-size: 15px;">c=0 | portant; word-wrap: break-word !important; font-size: 15px;">n=10 portant; word-wrap: break-word !important; font-size: 15px;">c=0 | portant; word-wrap: break-word !important; font-size: 15px;">n=20 portant; word-wrap: break-word !important; font-size: 15px;">c=0 |
| portant; word-wrap: break-word !important; font-size: 15px;">二級法 | portant; word-wrap: break-word !important; font-size: 15px;">嚴重 | portant; word-wrap: break-word !important; font-size: 15px;">肉毒梭菌 portant; word-wrap: break-word !important; font-size: 15px;">霍亂弧菌 portant; word-wrap: break-word !important; font-size: 15px;">傷寒沙門氏菌 portant; word-wrap: break-word !important; font-size: 15px;">副傷寒沙門氏菌 | portant; word-wrap: break-word !important; font-size: 15px;">n=15 portant; word-wrap: break-word !important; font-size: 15px;">c=0 | portant; word-wrap: break-word !important; font-size: 15px;">n=30 portant; word-wrap: break-word !important; line-height: 1.75em; font-size: 15px;">c=0 | portant; word-wrap: break-word !important; font-size: 15px;">n=60 portant; word-wrap: break-word !important; line-height: 1.75em; font-size: 15px;">c=0 |
確定了采樣方案以后，采樣方法對采樣方案的有效執(zhí)行和保證樣品的有效性代表性至關(guān)重要。
portant; word-wrap: break-word !important; font-size: 16px;">portant; word-wrap: break-word !important;">1．直接食用的小包裝食品：
portant; word-wrap: break-word !important; text-indent: 28px;">盡可能取原包裝，直到檢
portant; word-wrap: break-word !important; text-indent: 28px;"> 驗前不要開封，以防污染。portant; word-wrap: break-word !important; font-size: 16px;">（1）采樣前搖動或用滅菌棒攪拌液體，盡量使其達到均質(zhì)；
portant; word-wrap: break-word !important; font-size: 16px;">portant; word-wrap: break-word !important; font-size: 15px; line-height: 28px;">（2）portant; word-wrap: break-word !important; line-height: 1.75em; font-size: 15px;">以無菌操作開啟包裝,用100mL無菌注射器抽取,注入無菌容器。
portant; word-wrap: break-word !important; font-size: 16px;">（3）如為非冷藏易腐食品，應(yīng)迅速將所采樣品冷卻至0-4℃。portant; word-wrap: break-word !important; font-size: 15px;">
portant; word-wrap: break-word !important; font-size: 16px;">portant; word-wrap: break-word !important;">3 半固體樣品：
portant; word-wrap: break-word !important; text-indent: 2em;">以無菌操作拆開包裝,用無菌勺子從幾個部位挖采樣品,放入無菌容器。
portant; word-wrap: break-word !important; font-size: 16px;">portant; word-wrap: break-word !important;">4.固體樣品：portant; word-wrap: break-word !important; font-size: 15px; text-indent: 0em; white-space: pre-wrap;">（1）portant; word-wrap: break-word !important; font-size: 16px; text-indent: 0em; white-space: pre-wrap;">每份樣品應(yīng)用滅菌采樣器由幾個不同部位采取，一起放入一個滅菌容器內(nèi)；
portant; word-wrap: break-word !important; font-size: 16px; text-indent: 2em;">（2）大塊整體食品應(yīng)用無菌刀具和鑷子從不同部位割取,割取時應(yīng)兼顧表面與深部,注意樣品的代表性; 小塊大包裝食品應(yīng)從不同部位的小塊上切采樣品,放入無菌容器。
portant; word-wrap: break-word !important; font-size: 16px; text-indent: 2em;">（3）若為檢驗食品的污染情況，可取表層樣品；若為檢驗食品品質(zhì)的情況，應(yīng)從深部采樣。
portant; word-wrap: break-word !important; text-indent: 2em; font-size: 16px;">（4）注意不要使樣品過度潮濕，以防食品中固有的細菌增殖。
portant; word-wrap: break-word !important; font-size: 16px;">portant; word-wrap: break-word !important; display: inline-flex; color: rgb(227, 108, 9); border-width: 1px; border-style: solid; border-color: rgb(194, 201, 42) rgb(194, 201, 42) rgb(194, 201, 42) transparent; line-height: 26px;">5.冷凍樣品：portant; word-wrap: break-word !important; font-size: 15px; text-indent: 2em;">（1）對大塊冷凍食品，應(yīng)從幾個不同部位用滅菌工具采樣，使之有充分的代表性。
portant; word-wrap: break-word !important; font-size: 15px; text-indent: 2em;">（2）大包裝小塊冷凍食品按小塊個體采取;大塊冷凍食品可以用無菌刀從不同部位削采樣品或用無菌小手鋸從凍塊上舉采樣品,也可以用無菌鉆頭鉆取碎屑狀樣品,放入容器。
portant; word-wrap: break-word !important; font-size: 15px; text-indent: 2em;">（3）冷凍食品的采樣還應(yīng)注意檢驗目的,若需檢驗食品污染情況,可取表層樣品;若需檢驗其品質(zhì)情況,應(yīng)取深部樣品。
portant; word-wrap: break-word !important; font-size: 15px; text-indent: 2em;">（4）在將樣品送達實驗室前，要始終保持樣品處于冷凍狀態(tài)。樣品一旦融化，不可使其再凍，保持冷卻即可。
portant; word-wrap: break-word !important; font-size: 16px;">portant; word-wrap: break-word !important;">6.生產(chǎn)過程中的采樣：
portant; word-wrap: break-word !important; text-indent: 2em; line-height: 1.75em;"> (1)車間用水。自來水樣從車間各水龍頭上采取冷卻水;湯料等從車間容器不同部位用100mL無菌注射器抽取。portant; word-wrap: break-word !important; line-height: 1.75em; color: blue;">如用固定在貯液桶或流水作業(yè)線上的采樣龍頭采樣時，應(yīng)事先將龍頭消毒；
portant; word-wrap: break-word !important; text-indent: 2em;">(2)車間臺面、用具及加工人員手的衛(wèi)生監(jiān)測。用5portant; word-wrap: break-word !important; font-family: Helvetica; letter-spacing: 0px; font-size: 18px;">cmportant; word-wrap: break-word !important; font-family: Helvetica; letter-spacing: 0px; font-size: 10px; vertical-align: super;">2portant; word-wrap: break-word !important; text-indent: 2em;">孔無菌采樣板及5支無菌棉簽擦拭25portant; word-wrap: break-word !important; font-family: Helvetica; letter-spacing: 0px; font-size: 18px;">cmportant; word-wrap: break-word !important; font-family: Helvetica; letter-spacing: 0px; font-size: 10px; vertical-align: super;">2portant; word-wrap: break-word !important; text-indent: 2em;">面積。若所采表面干燥,則用無菌稀釋液潤濕棉簽后擦拭;若表面有水,則用干棉簽擦拭,擦拭后立即將棉簽頭用無菌剪刀剪入盛樣容器。
portant; word-wrap: break-word !important; text-indent: 2em;">(3)車間空氣采樣（空氣塵降法）。將5個直徑90mm的普通營養(yǎng)瓊脂平板分別置于車間的四角和中部,打開平皿蓋,暴露采樣后，蓋蓋送檢。
portant; word-wrap: break-word !important; font-size: 15px; text-indent: 2em;">（4）設(shè)備采樣
portant; word-wrap: break-word !important; color: blue;">涂抹法（適用于表面平坦的設(shè)備和工器具產(chǎn)品接觸面
portant; word-wrap: break-word !important; text-indent: 2em;"> 取經(jīng)過滅菌的50portant; word-wrap: break-word !important; font-family: Helvetica; letter-spacing: 0px; font-size: 18px;">cmportant; word-wrap: break-word !important; font-family: Helvetica; letter-spacing: 0px; font-size: 10px; vertical-align: super;">2portant; word-wrap: break-word !important; text-indent: 2em;">鋁片框放在需檢查的部位上，用無菌棉簽蘸上無菌生理鹽水擦拭后放入盛樣容器。
portant; word-wrap: break-word !important; text-indent: 2em; color: blue;"> portant; word-wrap: break-word !important; color: blue;">貼紙法（適用于表面不平坦的設(shè)備和工器具接處面）
portant; word-wrap: break-word !important; text-indent: 2em;"> 將兩張紙面積共50portant; word-wrap: break-word !important; font-family: Helvetica; letter-spacing: 0px; font-size: 18px;">cmportant; word-wrap: break-word !important; font-family: Helvetica; letter-spacing: 0px; font-size: 10px; vertical-align: super;">2portant; word-wrap: break-word !important; text-indent: 2em;">的無菌規(guī)格紙用無菌生理鹽水泡濕后，分別貼于需測部分，后放入盛樣容器。
portant; word-wrap: break-word !important; font-size: 16px;">我國食品企業(yè)已經(jīng)進入一個規(guī)范發(fā)展的新階段，對微生物的認識也逐步加強，食品企業(yè)需要根據(jù)自身情況，加強微生物監(jiān)測，有針對性的采取措施，將微生物風險控制在最低水平，進而獲得質(zhì)量與成本的最優(yōu)化，只有這樣，才能立足于激烈的市場競爭。
