portant; word-wrap: break-word !important; font-size: 16px;">portant; word-wrap: break-word !important; text-indent: 2em; font-size: 15px;">有些食品企业会对产品的成品和原材料进行理化和微生物的检测。portant; word-wrap: break-word !important;">特别是微生物的检测就需要注意样品的采样流程，包括人员服装、环境和取样方式。portant; word-wrap: break-word !important; text-indent: 2em; font-size: 15px;">不然在抽检采样过程中没注意污染了样品，导致检测结果异常岂不是白费功夫？因此，我们今天着重聊聊如何实施食品微生物检验采样。
portant; word-wrap: break-word !important; font-size: 15px;">目前最为流行的采样方案为国际食品微生物规范委员会（ICMSF）推荐的采样方案和随机采样方案，ICMSF的采样方案是依据事先给食品进行的危害程度划分来确定的，将食品分成3种危害度：
portant; word-wrap: break-word !important; color: rgb(192, 0, 0);">portant; word-wrap: break-word !important; font-size: 15px;">I类危害，portant; word-wrap: break-word !important; font-size: 15px;">老人和婴幼儿食品及在食用前可能会增加危害的食品；
portant; word-wrap: break-word !important; color: rgb(192, 0, 0);">portant; word-wrap: break-word !important; font-size: 15px;">II类危害，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变；
portant; word-wrap: break-word !important; color: rgb(192, 0, 0);">portant; word-wrap: break-word !important; font-size: 15px;">III类危害，portant; word-wrap: break-word !important; font-size: 15px;">食用前经加热处理，危害减小的食品。
portant; word-wrap: break-word !important; font-size: 15px;">采样方法是从统计学原理来考虑，将检验指标对食品卫生的重要程度分成一般、中等、和严重3档。根据以上危害度的分类，又将将采样方案分成二级法和三级法。
portant; word-wrap: break-word !important; font-size: 15px;">例如：冷冻生虾的细菌数标准n=5，c=3，m=10，M=100，其意义是从一批产品中，取5个检样，经检样结果，允许≤3个检样的菌数是在m--M值之间，如果有3个以上检样的菌数是在m--M值之间或一个检样菌数超过M值者，则判定该批产品为不合格品。
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;">系指一批产品采样个数。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(192, 0, 0);">c：portant; word-wrap: break-word !important; font-size: 15px;">系指该批产品的检样菌数中，超过限量的检样数，即结果超过合格菌数限量的最大允许数。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(192, 0, 0);">m：portant; word-wrap: break-word !important; font-size: 15px;">系指合格菌数限量，将可接受与不可接受的数量区别开。
portant; word-wrap: break-word !important; font-size: 15px; color: rgb(192, 0, 0);">M：portant; word-wrap: break-word !important; font-size: 15px;">系指附加条件，判定为合格的菌数限量，表示边缘的可接受数与边缘的不可接受数之间的界限。
| portant; word-wrap: break-word !important; font-size: 15px;">portant; word-wrap: break-word !important; font-size: 16px;">采样方法 | portant; word-wrap: break-word !important; font-size: 15px;">指标重要性 | portant; word-wrap: break-word !important; font-size: 15px;">指标菌 | 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;">三级法 | portant; word-wrap: break-word !important; font-size: 15px;">一般 | portant; word-wrap: break-word !important; font-size: 15px;">菌落总数 portant; word-wrap: break-word !important; font-size: 15px;">大肠菌群 portant; word-wrap: break-word !important; font-size: 15px;">大肠杆菌 portant; word-wrap: break-word !important; font-size: 15px;">金黄色葡萄球菌 | 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;">三级法 | portant; word-wrap: break-word !important; font-size: 15px;">中等 | portant; word-wrap: break-word !important; font-size: 15px;">金黄色葡萄球菌 portant; word-wrap: break-word !important; font-size: 15px;">蜡样芽孢杆菌 portant; word-wrap: break-word !important; font-size: 15px;">产气荚膜梭菌 | 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;">二级法 | portant; word-wrap: break-word !important; font-size: 15px;">中等 | portant; word-wrap: break-word !important; font-size: 15px;">沙门氏菌 portant; word-wrap: break-word !important; font-size: 15px;">副溶血性弧菌 portant; word-wrap: break-word !important; font-size: 15px;">致病性大肠杆菌 | 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;">二级法 | portant; word-wrap: break-word !important; font-size: 15px;">严重 | portant; word-wrap: break-word !important; font-size: 15px;">肉毒梭菌 portant; word-wrap: break-word !important; font-size: 15px;">霍乱弧菌 portant; word-wrap: break-word !important; font-size: 15px;">伤寒沙门氏菌 portant; word-wrap: break-word !important; font-size: 15px;">副伤寒沙门氏菌 | 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 |
确定了采样方案以后，采样方法对采样方案的有效执行和保证样品的有效性代表性至关重要。
portant; word-wrap: break-word !important; font-size: 16px;">portant; word-wrap: break-word !important;">1．直接食用的小包装食品：
portant; word-wrap: break-word !important; text-indent: 28px;">尽可能取原包装，直到检
portant; word-wrap: break-word !important; text-indent: 28px;"> 验前不要开封，以防污染。portant; word-wrap: break-word !important; font-size: 16px;">（1）采样前摇动或用灭菌棒搅拌液体，尽量使其达到均质；
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;">以无菌操作开启包装,用100mL无菌注射器抽取,注入无菌容器。
portant; word-wrap: break-word !important; font-size: 16px;">（3）如为非冷藏易腐食品，应迅速将所采样品冷却至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 半固体样品：
portant; word-wrap: break-word !important; text-indent: 2em;">以无菌操作拆开包装,用无菌勺子从几个部位挖采样品,放入无菌容器。
portant; word-wrap: break-word !important; font-size: 16px;">portant; word-wrap: break-word !important;">4.固体样品：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;">每份样品应用灭菌采样器由几个不同部位采取，一起放入一个灭菌容器内；
portant; word-wrap: break-word !important; font-size: 16px; text-indent: 2em;">（2）大块整体食品应用无菌刀具和镊子从不同部位割取,割取时应兼顾表面与深部,注意样品的代表性; 小块大包装食品应从不同部位的小块上切采样品,放入无菌容器。
portant; word-wrap: break-word !important; font-size: 16px; text-indent: 2em;">（3）若为检验食品的污染情况，可取表层样品；若为检验食品品质的情况，应从深部采样。
portant; word-wrap: break-word !important; text-indent: 2em; font-size: 16px;">（4）注意不要使样品过度潮湿，以防食品中固有的细菌增殖。
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.冷冻样品：portant; word-wrap: break-word !important; font-size: 15px; text-indent: 2em;">（1）对大块冷冻食品，应从几个不同部位用灭菌工具采样，使之有充分的代表性。
portant; word-wrap: break-word !important; font-size: 15px; text-indent: 2em;">（2）大包装小块冷冻食品按小块个体采取;大块冷冻食品可以用无菌刀从不同部位削采样品或用无菌小手锯从冻块上举采样品,也可以用无菌钻头钻取碎屑状样品,放入容器。
portant; word-wrap: break-word !important; font-size: 15px; text-indent: 2em;">（3）冷冻食品的采样还应注意检验目的,若需检验食品污染情况,可取表层样品;若需检验其品质情况,应取深部样品。
portant; word-wrap: break-word !important; font-size: 15px; text-indent: 2em;">（4）在将样品送达实验室前，要始终保持样品处于冷冻状态。样品一旦融化，不可使其再冻，保持冷却即可。
portant; word-wrap: break-word !important; font-size: 16px;">portant; word-wrap: break-word !important;">6.生产过程中的采样：
portant; word-wrap: break-word !important; text-indent: 2em; line-height: 1.75em;"> (1)车间用水。自来水样从车间各水龙头上采取冷却水;汤料等从车间容器不同部位用100mL无菌注射器抽取。portant; word-wrap: break-word !important; line-height: 1.75em; color: blue;">如用固定在贮液桶或流水作业线上的采样龙头采样时，应事先将龙头消毒；
portant; word-wrap: break-word !important; text-indent: 2em;">(2)车间台面、用具及加工人员手的卫生监测。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;">孔无菌采样板及5支无菌棉签擦拭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;">面积。若所采表面干燥,则用无菌稀释液润湿棉签后擦拭;若表面有水,则用干棉签擦拭,擦拭后立即将棉签头用无菌剪刀剪入盛样容器。
portant; word-wrap: break-word !important; text-indent: 2em;">(3)车间空气采样（空气尘降法）。将5个直径90mm的普通营养琼脂平板分别置于车间的四角和中部,打开平皿盖,暴露采样后，盖盖送检。
portant; word-wrap: break-word !important; font-size: 15px; text-indent: 2em;">（4）设备采样
portant; word-wrap: break-word !important; color: blue;">涂抹法（适用于表面平坦的设备和工器具产品接触面
portant; word-wrap: break-word !important; text-indent: 2em;"> 取经过灭菌的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;">铝片框放在需检查的部位上，用无菌棉签蘸上无菌生理盐水擦拭后放入盛样容器。
portant; word-wrap: break-word !important; text-indent: 2em; color: blue;"> portant; word-wrap: break-word !important; color: blue;">贴纸法（适用于表面不平坦的设备和工器具接处面）
portant; word-wrap: break-word !important; text-indent: 2em;"> 将两张纸面积共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;">的无菌规格纸用无菌生理盐水泡湿后，分别贴于需测部分，后放入盛样容器。
portant; word-wrap: break-word !important; font-size: 16px;">我国食品企业已经进入一个规范发展的新阶段，对微生物的认识也逐步加强，食品企业需要根据自身情况，加强微生物监测，有针对性的采取措施，将微生物风险控制在最低水平，进而获得质量与成本的最优化，只有这样，才能立足于激烈的市场竞争。
