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[目的]通过对细菌性食物中毒病原菌检测的质量控制,保证质量,提高检出率。[方法]对影响细菌性食物中毒病原菌检测的因素进行举例探讨。[结果]归类影响细菌性食物中毒病原菌检测的因素并将其综合运用,才能保证检测各环节处于稳定状态。[结论]应在检测过程进行质量控制。
[Objective] Through the quality control of bacterial food poisoning pathogen detection, to ensure the quality and increase the detection rate. [Method] The factors influencing the detection of bacterial food poisoning pathogens were discussed. [Results] The classification of the factors affecting the detection of bacterial food poisoning pathogens and its comprehensive utilization, in order to ensure that all aspects of testing at a steady state. [Conclusion] The quality control should be carried out in the testing process.