采樣前的準(zhǔn)備
準(zhǔn)備無(wú)菌容器、樣品標(biāo)簽、采樣登記表、記號(hào)筆、 樣品運(yùn)輸過(guò)程中所需物品(如包裝箱、冷藏設(shè)備)等。
采集樣品的包裝和運(yùn)輸要求
在樣品采集、運(yùn)輸、儲(chǔ)存等過(guò)程中，應(yīng)采取必要的措施防止交叉污染和環(huán)境污染及食品中微生物的數(shù)量和生長(zhǎng)能力發(fā)生變化。
樣品應(yīng)在接近原有儲(chǔ)存溫度的條件下傳送，冷凍、冷藏的樣品應(yīng)能達(dá)到規(guī)定溫度，樣品送到實(shí)驗(yàn)室應(yīng)越快越好，如果路途遙遠(yuǎn)，應(yīng)將不需冷凍的樣品都保存在2℃-5℃環(huán)境中；
冷凍產(chǎn)品可以冷凍運(yùn)輸或者在允許解凍的情況下冷藏運(yùn)輸，但樣品溫度不得超過(guò) 8℃，一旦解凍不得再次冷凍，保持冷卻即可。
2.采集樣品的包裝和運(yùn)輸要求
定型包裝的產(chǎn)品應(yīng)采集待銷的、包裝完好的、在保質(zhì)期內(nèi)的而且要有完整的標(biāo)識(shí)信息（包括生產(chǎn)廠家、批號(hào)、保質(zhì)期、儲(chǔ)存溫度等）
每個(gè)樣品的包裝上貼標(biāo)簽以便識(shí)別樣品,標(biāo)簽內(nèi)容包括樣品名稱、樣品批號(hào)/生產(chǎn)日期、采樣地點(diǎn)、采樣時(shí)間、采樣人等。
3.采樣過(guò)程中對(duì)人員的要求
采樣人員應(yīng)經(jīng)過(guò)采樣、微生物技術(shù)培訓(xùn)，具有獨(dú)立工作能力；
采樣人員至少2名，認(rèn)真填寫(xiě)采樣單，2人簽字確認(rèn)；
采樣人員以消費(fèi)者身份購(gòu)買，以保證樣品的實(shí)際狀況；
采樣人員應(yīng)有無(wú)菌操作的觀念，防治樣品污染。
培養(yǎng)大腸桿菌的培養(yǎng)基……
Preparation before sampling
Prepare aseptic containers, sample labels, sample registration forms, markers, items (such as packing cases, refrigerating equipment) required for sample transportation.
Packing and shipping requirements for samples collected
In the process of sample collection, transportation and storage, necessary measures should be taken to prevent cross contamination, environmental pollution and changes in the quantity and growth capacity of microorganisms in food.
Samples shall be transmitted under the condition of close to the original storage temperature, freezing, cold storage of samples should be able to reach specified temperature, sample sent to the laboratory should be the sooner the better, if the long way, without frozen samples should be stored in 2 ℃ to 5 ℃ environment;
Frozen products can be refrigerated transport or in the permission of thawing refrigerated transport, but the sample temperature shall not exceed 8 ℃, once thawed shall not be frozen again, keep them cool.
2. Packaging and transportation requirements of samples collected
The products of the final packaging shall be collected for sale, well-packaged, within the warranty period and shall have complete identification information (including manufacturer, batch number, shelf life, storage temperature, etc.).
The packaging of each sample is labeled to identify the sample. The label includes sample name, sample batch number/production date, sampling location, sampling time, sampler, etc.
3. Personnel requirements in the sampling process
Sampling personnel should be trained in sampling and microbiological technology and have independent working ability.
At least 2 sampling personnel, fill in the sampling form carefully, 2 people sign for confirmation;
The sampler purchases the sample as a consumer to ensure the actual condition of the sample.
The sampler should have the concept of aseptic operation to prevent sample contamination.
