微生物檢測(cè)質(zhì)量控制的關(guān)鍵因素及優(yōu)化策略

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The Key Factors and Optimization Strategies of Quality Control of Food Microbiological Detection

WANG Bing, ZHANG Jing, SU Yangbo (Qingdao Zhongyi Monitoring Co.,Ltd.,Qingdao , China)

Abstract: With the improvement of people's quality of life, the public's requirements for food quality are increasiglystrict.Foodsafetyis directlyrelated topeople's health,through the food monitoring workcan timely find andsolve the problems in allaspects offood production,can efectively improve food safety.Based on this,this paper describes the concept of microbiologyandthe principle of microbial detection methods,clarifies the key points of food microbial detection,analyzes thekeyfactorsaffcting thequalityoffood microbial detection,andputs forward targeted optimization measures.

Keywords: food microbiological detection; quality control; key factors; optimization strategy

食品中所含的微生物大致可分為無(wú)害與有害兩大類。（剩余4375字）