Food safety detection method for food production

Abstract

The invention relates to the technical field of food safety, and particularly discloses a food safety detection method for food production, food safety can be evaluated from different angles through comprehensive judgment of two methods of real-time fluorescent quantitative PCR detection and ATP bioluminescence detection, the real-time fluorescent quantitative PCR detection has high sensitivity and specificity, and the real-time fluorescent quantitative PCR detection has high sensitivity and specificity. Low-concentration pathogens can be accurately detected, the ATP bioluminescence detection is used for evaluating the microbial contamination degree by detecting ATP generated by microbial metabolism in food, the two methods are combined, the miss detection risk possibly existing in a single detection method is avoided, when the production time is an odd number, the intermediate number of products in all products are sampled, and the detection accuracy is improved. And the intermediate products are located at relatively key positions in the production process, so that the reliability of safety evaluation of the whole batch of food by the detection result is improved, the detection efficiency can be improved and the detection period can be shortened while the detection accuracy is ensured.

Description

Technical Field

[0001] This invention relates to the field of food safety technology, and in particular to a food safety testing method for food production. Background Technology

[0002] Currently, food safety testing methods are usually aimed at the actual processing of food, making the processing and finished products of food healthier and safer. However, due to the large number of open-air foods in daily life, the safety testing of open-air foods is more complicated, making it difficult to guarantee the food safety of open-air foods.

[0003] An existing technology provides a food safety testing method that involves extracting food samples from open food display areas, separating the same type of food at different depths and locations, crushing multiple food samples of different types using a crushing module, sieving the crushed food samples in a vibrating screen using a screening module, weighing and recording the weight of the extracted food samples, injecting the weighed food samples into test tubes, and injecting corresponding test liquids into multiple test tubes to obtain the component content of the corresponding food samples, thereby obtaining test data. Each different type of food sample is compared with safety data to obtain corresponding food safety information and process the samples. This method simplifies the safety testing of open foods, including open snacks, meats, vegetables, and cooked foods, ensuring the safety of open foods and improving the practicality of food safety testing methods.

[0004] However, while existing technologies can sample and test small quantities of food, testing large quantities of food within a factory is cumbersome and has low practicality for self-inspection of processed food in factories. Summary of the Invention

[0005] The purpose of this invention is to provide a food safety testing method for food production, which aims to solve the technical problems of the cumbersome process of testing large quantities of food in factories and the low practicality of self-inspection for processed food in factories.

[0006] To achieve the above objectives, the present invention provides a food safety testing method for food production, comprising the following steps: Sample the middle number of products among all products produced on the same day when the production time is an odd number. Each group of samples was pretreated to obtain the original sample solution for each group; Each sample stock solution was separated into two parts, namely sample stock solution A and sample stock solution B; Process each group of samples in sample A; The processed sample A was then subjected to real-time quantitative PCR detection. The processed sample B was subjected to ATP bioluminescence detection. Food safety is determined by combining real-time quantitative PCR detection data and ATP bioluminescence detection data.

[0007] The process involves arranging the food produced that day according to production time, selecting batches with an odd number of production hours, and then selecting the middle number of products from each batch arranged in production order. If the number of products in a selected batch is odd, one middle product is selected; if the number of products in a selected batch is even, two middle products are selected.

[0008] The selected samples are identified as solids, liquids, or suspensions, and then pre-processed according to the methods for solid samples, liquid samples, and suspensions, respectively.

[0009] The solid sample processing method involves placing the solid sample into a sterile homogenizing bag, adding sterile diluent, and homogenizing it for 1-2 minutes at a speed of 8000-10000 r / min to ensure that the sample is fully dispersed. 10 ml of the homogenized solution is then added to 90 ml of sterile diluent to dilute the homogenized solution and prepare a solid sample dilution.

[0010] The liquid sample processing method involves placing 25 ml of liquid sample into a test tube and shaking the sample thoroughly to ensure uniformity. If the sample contains large particles, filter the sample with filter paper to remove large particle impurities. Take 10 ml of the filtered liquid sample and add it to 90 ml of sterile diluent to dilute the liquid sample and prepare a liquid sample diluent.

[0011] The suspension sample processing method involves taking 25 ml of suspension sample, shaking the suspension sample thoroughly, centrifuging the suspension sample at 3000xg for 5 minutes to remove large particles, taking 10 ml of suspension sample and adding it to 90 ml of sterile diluent to dilute the suspension sample and prepare a suspension sample dilution solution.

[0012] The process involves placing the diluted sample solution into centrifuge tubes, ensuring that the liquid volume of the sample solution does not exceed two-thirds of the centrifuge tube's capacity, marking the sample number on the outer wall of the centrifuge tube, placing the centrifuge tube into the centrifuge, balancing the centrifuge, setting the centrifuge speed to 8000 r / min and the centrifugation time to 5 min, and taking the clear supernatant after centrifugation to obtain the supernatant for each group of samples in sample A.

[0013] Among them, the safety risk of food is judged by the ct value in the real-time fluorescence quantitative PCR detection data and the RLU value in the ATP bioluminescence detection data. Low ct value and high RLU value indicate high safety risk, low ct value and low RLU value indicate low safety risk, high ct value and high RLU value indicate medium safety risk, and high ct value and low RLU value indicate low safety risk.

[0014] When X groups of samples are found to have low or medium safety risks, the production time of X groups of samples is confirmed as T. The first and last products of the total output at time T are extracted. Then, 1% of the products at time T are randomly extracted. The production time of each extracted product is marked. Then, the extracted products are re-tested for safety.

[0015] When a high safety risk is detected in sample group X, the production time of sample group X is confirmed as T. 1.5% of the total production quantity is randomly selected in time T, followed by 0.5% of the total production quantity in time T-1, and then 0.5% of the total production quantity in time T+1. The production time of each sampled product is marked, and then the sampled products are re-tested for safety.

[0016] This invention provides a food safety testing method for food production that combines real-time quantitative PCR (qPCR) and ATP bioluminescence detection to assess food safety from different perspectives. qPCR is primarily used to detect the nucleic acids of pathogenic microorganisms potentially present in food, exhibiting high sensitivity and specificity, accurately detecting even low concentrations of pathogens. ATP bioluminescence detection assesses the degree of microbial contamination by detecting ATP produced by microbial metabolism in food; it is rapid and easy to operate. Combining these two methods provides a more comprehensive detection of microbial contamination in food, avoiding the risk of missed detection that may occur with a single method. When the production time is odd, samples are taken from the middle number of products. This sampling method ensures sample representativeness to a certain extent, as the middle number of products are at a relatively critical stage in the production process, and their quality often reflects the overall quality level of the batch, thus improving the reliability of the test results in assessing the safety of the entire batch. Selecting only odd-numbered production times reduces the number of samples to be tested without affecting the overall reliability of the food sampling. The method involves preprocessing each group of samples to obtain sample stock solutions, and then separating each sample stock solution into sample stock solution A and sample stock solution B, which are used for different detection methods respectively. This makes the samples more suitable for subsequent detection operations, thereby improving the accuracy of the detection results and avoiding potential interference between different detection methods, further ensuring the reliability of the detection results. A comprehensive assessment of food safety based on real-time quantitative PCR detection data and ATP bioluminescence detection data can more objectively reflect the actual safety status of food, avoiding misjudgments caused by the limitations of a single detection method. Combining ATP bioluminescence detection with real-time quantitative PCR detection can improve detection efficiency and shorten the detection cycle while ensuring detection accuracy, making quality control in the food production process more timely and effective. Targeted preprocessing and separation of samples followed by separate detections provide a clear objective and steps for the entire detection process, reducing unnecessary detection steps and sample processing, improving the efficiency of the detection work. For large-scale factory sampling inspections, this method saves time and resources, reduces detection costs, and enhances the practicality of sampling inspections. Attached Figure Description

[0017] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0018] Figure 1 This is a flowchart of the steps of a food safety testing method for food production according to the present invention. Detailed Implementation

[0019] Please see Figure 1 This invention provides a food safety testing method for food production, comprising the following steps: S1: Sample the middle number of products among all products produced on the same day when the production time is an odd number; S2: Pre-process each group of samples to obtain the original sample solution for each group; S3: Separate each group of sample stock solutions into two parts, namely sample stock solution A and sample stock solution B; S4: Process each group of samples in sample A; S5: Perform real-time quantitative PCR detection on the above-processed sample A; S6: Perform ATP bioluminescence detection on the above-processed sample B; S7: The safety of food is determined by combining real-time quantitative PCR detection data and ATP bioluminescence detection data.

[0020] In this embodiment, a comprehensive assessment of food safety is achieved by combining real-time quantitative PCR (qPCR) and ATP bioluminescence detection methods. qPCR primarily detects the nucleic acids of pathogenic microorganisms potentially present in food, exhibiting high sensitivity and specificity, accurately detecting even low concentrations of pathogens. ATP bioluminescence detection assesses the degree of microbial contamination by detecting ATP produced by microbial metabolism in food; it is rapid and easy to operate. Combining these two methods provides a more comprehensive detection of microbial contamination in food, avoiding the risk of missed detection that may occur with a single method. When the production time is odd, samples are taken from the middle number of products. This sampling method ensures sample representativeness to a certain extent, as the middle number of products are at a relatively critical stage in the production process, and their quality often reflects the overall quality level of the batch, thus improving the reliability of the test results in assessing the safety of the entire batch. Selecting only odd-numbered production times reduces the number of samples to be tested and avoids... This process can affect the overall reliability of food sampling inspections. Pre-processing each group of samples yields a stock solution, which is then separated into Stock Solution A and Stock Solution B for different detection methods. This makes the samples more suitable for subsequent testing, improving the accuracy of the results and avoiding potential interference between different methods. This further ensures the reliability of the results. A comprehensive assessment of food safety based on real-time quantitative PCR and ATP bioluminescence detection data provides a more objective reflection of the actual safety status of the food, avoiding misjudgments due to the limitations of a single detection method. Combining ATP bioluminescence detection with real-time quantitative PCR detection improves detection efficiency and shortens the testing cycle while maintaining accuracy, making quality control in the food production process more timely and effective. Targeted pre-processing and separation of samples before separate testing ensures a clear objective and steps throughout the entire testing process, reducing unnecessary testing steps and sample processing, and improving the efficiency of the testing work.

[0021] Furthermore, the food produced that day is arranged according to the production time, and batches with an odd number of production hours are selected. At the same time, the middle number of products in each batch is selected in the order of production. When the number of products in the selected batch is odd, one middle number is selected; when the number of products in the selected batch is even, two middle numbers are selected.

[0022] In this embodiment, by selecting batches with an odd number of production hours, the representativeness of the sample in the time dimension can be ensured. Selecting the middle number of products in the production sequence within each batch further ensures the representativeness of the sample within the batch. The middle number of products are usually at a critical stage in the production process, and their quality often reflects the overall quality level of the batch. This avoids the bias that may arise from selecting only the first or last product of the batch, improving the representativeness of the sample for the entire batch. This sampling method avoids the bias that may arise from selecting only the first or last product of the batch, improving the representativeness of the sample for the entire batch. When the number of products in a batch is odd... Selecting one product in the middle; when the number of products in a batch is even, selecting two products in the middle. This flexible sampling strategy can adapt to production batches of different sizes, ensuring that representative samples can be obtained under any circumstances. For even-numbered batches, selecting two products in the middle can further improve the representativeness of the sample and avoid the random errors that may be caused by selecting only one product. Through this targeted sampling strategy, the necessity of comprehensive testing of all products is avoided, thereby greatly reducing the workload and resource consumption of testing, improving the comprehensiveness, representativeness and reliability of testing, while reducing the workload and cost of testing and enhancing the credibility of test results.

[0023] Furthermore, the selected samples are identified as solids, liquids, or suspensions, and preprocessed according to the methods for solid, liquid, and suspension samples, respectively.

[0024] In this embodiment, by classifying samples into three categories—solid, liquid, and suspension—and employing corresponding pretreatment methods for each, precise processing can be achieved based on the characteristics of different sample types. The classification pretreatment effectively removes impurities and interfering substances from the samples while retaining the target detection components, thereby improving the accuracy and reliability of the detection. Classification pretreatment effectively removes interfering substances from the samples, reducing their impact on the detection results. The classification pretreatment method provides standardized processing steps for different types of samples, ensuring consistent processing conditions across different batches of samples. This improves the repeatability and comparability of the detection results, facilitates comparative analysis of detection results from different batches, and enhances the adaptability and versatility of the detection method.

[0025] Furthermore, the solid sample processing method involves placing the solid sample into a sterile homogenizing bag, adding sterile diluent, and homogenizing it for 1-2 minutes at a speed of 8000-10000 r / min using a homogenizer to ensure that the sample is fully dispersed. 10 ml of the homogenized solution is then added to 90 ml of sterile diluent to dilute the homogenized solution and prepare a solid sample dilution.

[0026] In this embodiment, by placing the solid sample in a sterile homogenizing bag and adding sterile diluent, and homogenizing it for 1-2 minutes at 8000-10000 r / min using a homogenizer, the solid sample can be fully dispersed, ensuring uniform distribution of components and avoiding detection bias caused by sample inhomogeneity. This improves the representativeness of the sample. Dilution further reduces the sample concentration, making it more suitable for subsequent detection operations, while reducing detection interference that high-concentration samples may cause. Through homogenization and dilution, large particulate impurities and insoluble components in the solid sample can be effectively removed, reducing their interference with the detection results. Dilution can separate the target component from the complex sample matrix, increasing the concentration of the target component, thereby improving the sensitivity and specificity of the detection. The solid sample processing method, through homogenization and dilution, ensures the uniformity and representativeness of the sample, improves the accuracy and reliability of the detection, and guarantees the standardization and consistency of the operation.

[0027] Furthermore, in the liquid sample processing method, 25 ml of liquid sample is placed in a test tube and the sample is shaken thoroughly to ensure that the sample is uniform. If the sample contains large particles, the sample is filtered with filter paper to remove large particle impurities. 10 ml of the filtered liquid sample is added to 90 ml of sterile diluent to dilute the liquid sample and prepare a liquid sample diluent.

[0028] In this embodiment, placing 25 ml of liquid sample in a test tube and shaking it thoroughly ensures that the sample is homogeneous before processing, avoiding deviations in test results caused by sample heterogeneity. 10 ml of the filtered liquid sample is then added to 90 ml of sterile diluent to prepare a liquid sample dilution solution. This dilution further reduces the sample concentration, making it more suitable for subsequent testing operations and reducing potential interference from high-concentration samples. When the sample contains large particulate impurities, filtering it with filter paper effectively removes these impurities. Large particulate impurities may scatter light, affecting the accuracy of the detection signal. This method effectively reduces impurities and interfering substances in the sample, improving the accuracy and reliability of the test results, ensuring sample homogeneity and representativeness, and enhancing the accuracy and reliability of the detection. It also guarantees standardized and consistent operation.

[0029] Further, in the suspension sample processing method, 25 ml of suspension sample is taken, the suspension sample is shaken thoroughly, and then the suspension sample is centrifuged at 3000xg for 5 minutes to remove large particles. 10 ml of suspension sample is added to 90 ml of sterile diluent to dilute the suspension sample and prepare a suspension sample dilution solution.

[0030] In this embodiment, by thoroughly shaking the 25 ml suspension sample, it is ensured that the sample is homogeneous before processing. Centrifuging the suspension sample at 3000 x g for 5 minutes can effectively remove large particulate impurities. Centrifugation can separate solid particles and liquid in the sample, ensuring that the sample is more homogeneous in subsequent processing and improving the representativeness of the sample. Centrifugation and dilution can effectively reduce impurities and interfering substances in the sample, improve the accuracy and reliability of the detection results, accurately detect the target components, reduce the risk of misjudgment, and ensure the standardization and consistency of operation.

[0031] Further, the diluted sample solution is placed into centrifuge tubes, ensuring that the liquid volume of the sample solution does not exceed two-thirds of the centrifuge tube capacity. The sample number is marked on the outer wall of the centrifuge tube. The centrifuge tube is then placed into a centrifuge, and the centrifuge is balanced. The centrifuge speed is set to 8000 r / min and the centrifugation time is 5 min. After centrifugation, the clear supernatant is taken to obtain the supernatant of each group of samples in sample A.

[0032] In this embodiment, the liquid volume of the sample diluent is ensured to be no more than two-thirds of the centrifuge tube capacity. This prevents liquid overflow during high-speed centrifugation, avoids the risk of sample loss and centrifuge tube breakage, and ensures the safety of the centrifugation process. The sample number is marked on the outer wall of the centrifuge tube to facilitate subsequent sample tracking and management, reduce the possibility of sample confusion, and improve the accuracy and traceability of the experiment. Centrifugation can enrich the target component in the supernatant, increase the concentration of the target component, thereby improving the sensitivity and specificity of detection and facilitating subsequent real-time quantitative PCR detection.

[0033] Furthermore, the safety risk of food is assessed by using the ct value in real-time quantitative PCR detection data and the RLU value in ATP bioluminescence detection data. Low ct value and high RLU value indicate high safety risk, low ct value and low RLU value indicate low safety risk, high ct value and high RLU value indicate medium safety risk, and high ct value and low RLU value indicate low safety risk.

[0034] In this embodiment, the Ct value detected by real-time quantitative PCR and the RLU value detected by ATP bioluminescence are combined to assess food safety risks from two different dimensions. The Ct value mainly reflects the nucleic acid content of microorganisms in the sample, while the RLU value mainly reflects the metabolic activity of microorganisms in the sample. This combination can more comprehensively reflect the microbial contamination status in food and avoid the limitations of a single indicator. By comprehensively considering the Ct and RLU values, the safety risks of food can be assessed more accurately, reducing the possibility of misjudgment. By setting a clear combination of Ct and RLU values, food safety risks are divided into three levels: high, medium, and low. This provides a clear basis for decision-making in food safety management, enabling rapid identification of high-risk foods and the implementation of corresponding measures to ensure food safety. The clear combination of Ct and RLU values ​​allows for rapid classification of food safety risks, reducing unnecessary testing steps and resource consumption. This rapid judgment method can shorten the testing cycle, improve the overall efficiency of testing work, and enhance the accuracy and reliability of risk assessment. At the same time, it provides a clear basis for decision-making in food safety management.

[0035] Furthermore, when low-level and medium-level safety risks are detected in sample group X, the production time of sample group X is identified as T. The first and last products of the total output at time T are extracted. Then, any 1% of the products at time T are randomly extracted. The production time of each extracted product is marked. Then, the extracted products are re-tested for safety.

[0036] In this embodiment, when a low or medium safety risk is detected in X groups of samples, the first and last products of production time T, as well as 1% of the randomly selected products, are further sampled for testing. This expanded testing scope more comprehensively covers all products within that time period, ensuring the accuracy of the test results. The first and last products represent the earliest and latest products produced within that time period, respectively, while the randomly selected 1% of products provides samples from the middle time period, avoiding detection bias caused by improper sample selection. This dual testing mechanism reduces the possibility of misjudgment, improves the reliability of risk assessment, and avoids the necessity of comprehensive testing of all products, thereby saving time and resources. Targeted testing improves testing efficiency and reduces testing costs.

[0037] Furthermore, when a high safety risk is detected in sample group X, the production time of sample group X is confirmed as T. 1.5% of the total production quantity is randomly selected in time T, followed by 0.5% of the total production quantity in time T-1, and then 0.5% of the total production quantity in time T+1. The production time of each sampled product is marked, and then the sampled products are re-tested for safety.

[0038] In this embodiment, when a high safety risk is detected in sample group X, an additional 1.5% of the total production volume at production time T, and 0.5% of the products from adjacent time periods (T-1 and T+1) are randomly selected for testing. This expanded testing scope more comprehensively covers all products during the high-risk time period and its adjacent time periods, ensuring the accuracy of the test results. Randomly selecting 1.5% and 0.5% of the products ensures the representativeness of the samples in the production time series, avoiding detection bias caused by improper sample selection. Re-testing the selected products allows for a secondary confirmation of the preliminary test results. This dual testing mechanism reduces the possibility of misjudgment and improves the reliability of risk assessment. Expanding the testing scope and conducting secondary testing can be completed in a shorter time, thereby improving the overall efficiency of the testing work. This enables food producers to respond quickly to potential safety issues, improves the comprehensiveness and accuracy of testing, and enhances the reliability of risk assessment.

[0039] The above description discloses only one preferred embodiment of the present invention, and should not be construed as limiting the scope of the present invention. Those skilled in the art will understand that all or part of the processes of the above embodiments can be implemented, and equivalent changes made in accordance with the claims of the present invention are still within the scope of the invention.

Claims

1. A food safety detection method for food production, characterized by, Includes the following steps: Sample the middle number of products among all products produced on the same day when the production time is an odd number. Each group of samples was pretreated to obtain the original sample solution for each group; Each sample stock solution was separated into two parts, namely sample stock solution A and sample stock solution B; Process each group of samples in sample A; The processed sample A was then subjected to real-time quantitative PCR detection. The processed sample B was subjected to ATP bioluminescence detection. Food safety is determined by combining real-time quantitative PCR detection data and ATP bioluminescence detection data.

2. The food safety testing method for food production as described in claim 1, wherein sampling is performed on the central product among all products produced on the same day when the production time is an odd number, characterized in that... Arrange the food produced that day according to production time, select batches with an odd number of production hours, and then select the middle number of products in each batch arranged in production order. If the number of products in the selected batch is odd, select one middle number product; if the number of products in the selected batch is even, select two middle numbers products.

3. The food safety testing method for food production as described in claim 1, wherein the pretreatment of each group of samples to obtain the original sample solution for each group is characterized in that, The selected samples are identified as solids, liquids, or suspensions, and then pre-processed according to the methods for solid samples, liquid samples, and suspensions, respectively.

4. The food safety testing method for food production as described in claim 3, characterized in that, The solid sample processing method involves placing the solid sample into a sterile homogenizing bag, adding sterile diluent, and homogenizing it for 1-2 minutes at a speed of 8000-10000 r / min to ensure that the sample is fully dispersed. Then, 10 ml of the homogenized solution is added to 90 ml of sterile diluent to dilute the homogenized solution and prepare a solid sample dilution.

5. A food safety testing method for food production as described in claim 3, characterized in that, The liquid sample processing method involves placing 25 ml of liquid sample into a test tube and shaking the sample thoroughly to ensure uniformity. If the sample contains large particles, filter the sample with filter paper to remove large particle impurities. Take 10 ml of the filtered liquid sample and add it to 90 ml of sterile diluent to dilute the liquid sample and prepare a liquid sample dilution solution.

6. A food safety testing method for food production as described in claim 3, characterized in that, The suspension sample processing method involves taking 25 ml of suspension sample, shaking the suspension sample thoroughly, centrifuging the suspension sample at 3000 x g for 5 minutes to remove large particles, taking 10 ml of suspension sample and adding it to 90 ml of sterile diluent to dilute the suspension sample and prepare a suspension sample dilution solution.

7. The food safety testing method for food production as described in claim 1, wherein the processing of each group of samples in sample A is characterized in that, Place the diluted sample solution into centrifuge tubes, ensuring that the liquid volume of the sample solution does not exceed two-thirds of the centrifuge tube capacity. Mark the sample number on the outer wall of the centrifuge tube. Place the centrifuge tube into the centrifuge and balance the centrifuge. Set the centrifuge speed to 8000 r / min and the centrifugation time to 5 min. After centrifugation, take the clear supernatant at the top to obtain the supernatant of each group of samples in sample A.

8. The food safety testing method for food production as described in claim 1, characterized in that, Food safety risks are assessed by using CT values ​​from real-time quantitative PCR detection data and RLU values ​​from ATP bioluminescence detection data. Low CT values ​​and high RLU values ​​indicate high safety risk, low CT values ​​and low RLU values ​​indicate low safety risk, high CT values ​​and high RLU values ​​indicate medium safety risk, and high CT values ​​and low RLU values ​​indicate low safety risk.

9. A food safety testing method for food production as described in claim 8, characterized in that, When low-level and medium-level safety risks are detected in sample group X, the production time of sample group X is identified as T. The first and last products of the total output at time T are sampled. Then, 1% of the products at time T are randomly sampled. The production time of each sampled product is marked. Then, the above-mentioned sampled products are re-tested for safety.

10. A food safety testing method for food production as described in claim 8, characterized in that, When a high safety risk is detected in sample group X, the production time of sample group X is identified as T. 1.5% of the total production quantity is randomly selected in time T, followed by 0.5% of the total production quantity in time T-1, and then 0.5% of the total production quantity in time T+1. The production time of each sampled product is marked, and then the sampled products are re-tested for safety.

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