At present, the quality supervision departments at all levels under some product quality inspection organizations are also responsible for the third party's legal quality inspection of processed foods in China, undertaking various tasks, such as production license certification inspection, regular supervision, random entrustment inspection and factory inspection of processed foods.
Food safety is a major public safety issue directly related to people's lives, health and social stability. Microbial contamination is an extremely important factor. The latest version of the national food safety standards has been released, including food microbiological testing, to assess the conditions of food safety and hygiene, ensure the quality of food safety and prevent foodborne diseases. The significance of various testing results as an important indicator of quality control deals with food safety and hygiene supervision and law enforcement, and provides important basis and technical support for food safety. Therefore, the test results of objective authenticity and accuracy are particularly important.
The aseptic chamber is the key place for testing bacteria, yeasts, fungi and various pathogenic microorganisms. Whether it meets the requirements of aseptic operation and whether the internal quality control system is perfect or not is directly related to the accuracy of food microbiological test results.
In the future, with the national attention to food safety and the increasing awareness of food safety of the broad masses of the people, the task of food microbiological testing will also be increasing. In order to ensure the quality test of food microbiology and improve the reliability of test results, besides advanced testing equipment, we must also strengthen the management of test environment and continuously improve the professional technical level and working ability of inspectors, so it becomes very important for the internal quality control of sterile room.
1. Overview of Microbial Quality Control of Indoor Sterile Food
According to the definition of the quality management standard of traditional medicine production, aseptic room refers to the clean room which manages the quantity of suspended microorganisms in the air and meets the requirements of aseptic production according to the aseptic requirements. The particle size per unit volume (_sensitivity 0.5 um) of microbial detection is divided into different grades: 100, 10,000, 100,000 and 30,000.
In the field of traditional drug production, the requirement for sterile conditions is usually more stringent, generally reaching at least 100 grade purification requirements. At present, in the field of food microbiology testing, most of the existing national standards, industry standards and local standards and other technical documents stipulate the testing methods (mainly related to food, water quality, cosmetics, etc.) in the corresponding microbial sterile room cleaning level to make specific provisions. Generally speaking, the level of 1000 sterile room can meet the requirements of basic food hygiene microbiological testing.
Generalized quality control refers to the operation technology and activities adopted to meet the quality requirements. Its purpose is to monitor the process at all stages of the quality cycle and eliminate the causes of dissatisfaction.
The internal quality control of aseptic room is to establish corresponding control procedures and related factors for each link, which may affect the quality of the inspection in aseptic room. Periodic evaluation and verification in the process of implementation, analysis and solution of existing problems are found in time, and effective corrective and preventive measures are taken.
The key is to ensure that the test results can objectively reflect the quality of the product and establish a control system, and its ultimate goal is to ensure the cultivation of microorganisms, bacterial isolation and biochemical identification, and the correct test links with serum immunology, so as to avoid erroneous test results caused by imperfect or fatal defects of the operation control system.
Generally speaking, the establishment of quality management system provides a more systematic and scientific theoretical basis for the quality control of food microbiology. Quality control ensures the accuracy, validity and legitimacy of the test results.