The 2019 China Food Microbiology Standards and Technology Application Conference was held in Beijing

□ Zhang Cong, a reporter of this magazine

Figure 1 Meeting site

On November 21-22, 2019, the 2019 China Food Microbiology Standards and Technology Application Conference, jointly sponsored by the Analytical Microbiology Professional Committee of the Chinese Society for Microbiology, the Inspection and Quarantine Technology Training Center of the Chinese Academy of Inspection and Quarantine Sciences, and Huawei Yunchuang Biotechnology Consulting (Beijing) Co.

The forum was paid attention to by many industry experts, Zhang Zhiqiang, deputy director of the Department of Food Safety Standards and Monitoring and Evaluation of the National Health Commission, Wu Qingping, academician of the Chinese Academy of Engineering, Liu Xiumei, technical adviser of the National Food Safety Risk Assessment Center, Yang Ruifu, researcher of the Institute of Microbiology and Epidemiology of the Military Academy of Military Sciences, and Guo Yunchang, researcher of the National Food Safety Risk Assessment Center, etc.

Zhang Zhiqiang, deputy director of the Department of Food Safety Standards and Monitoring and Evaluation of the National Health Commission, made a report entitled "Progress and Development Trend of Production and Business Standards", and talked about his views on

Figure 2 Wu Qingping, academician of the Chinese Academy of Engineering

Wu Qingping, an academician of the Chinese Academy of Engineering, gave a report

Figure 3 Liu Xiumei, technical consultant of the National Food Safety Risk Assessment Center

Liu Xiumei, technical consultant of the National Food Safety Risk Assessment Center, made a report entitled "40 Years of National Food Microbial Standard Development", she pointed out that in the past 40 years, with the acceleration of the legal management process of Food Safety Supervision in China, the development and application of food microbial standards have also undergone tremendous changes

"Research Progress on the Basic Standards for the Limit of Pathogenic Bacteria in Food in China" is the report title of Guo Yunchang, a researcher at the National Food Safety Risk Assessment Center, who introduced the revision progress of China's national food safety standard GB 29921 "Limit of Pathogenic Bacteria in Food", including food categories, harvesting schemes, pathogenic bacteria indicators, setting of limit requirements, modification basis, and adoption principles

Figure 4 Zhang Xiuli, director/chief technician of the microbiology department of the Henan Provincial Center for Disease Control and Prevention

Zhang Xiuli, director/chief technician of the microbiology department of the Henan Provincial Center for Disease Control and Prevention, made a report

Huang Yan, senior technical engineer of 3M China Co.

Lei Qianwen, a researcher at Qingdao Customs Technology Center, made a report entitled "Guidelines for Quality Monitoring of Food Microbiological Test Results", which gave the planning, implementation, statistical analysis and evaluation of the quality control of food microbial test results, as well as the operation guidelines for the processing of results, which are suitable for laboratories to carry out quality monitoring activities

Figure 5 Lu Xing'an, a researcher at the Chinese Academy of Inspection and Quarantine

"Food Microbial Standard Samples and Their Practical Application" is the title of a report by Lu Xing'an, a researcher at the Chinese Academy of Inspection and Quarantine, who explained the definition of standard samples in the Standardization Law of the People's Republic of China, the relationship with text standards, and the status and role

Zhou Chunxi, senior engineer of Bruker (Beijing) Technology Co.

Figure 6 Ma Qunfei, technician of the Director of the Fujian Provincial Center for Disease Control and Prevention

Ma Qunfei, technician of fujian provincial center for disease control and prevention, made a report on the title of "GB 4789 series of standard operation key points that are precautions", he combined with 14 microbiological indicators commonly used in food safety national standards to the current GB 4789 series of food microbiology testing method standards, from the correct understanding of inspection method standards, key operating steps, common problems in practical applications, typical error reports, inspection and quality control related requirements and other aspects of detailed graphic description, It is hoped to contribute to the correct implementation

Figure 7 Yang Ruifu, researcher at the Institute of Microbiology and Epidemiology, Academy of Military Medicine

Yang Ruifu, a researcher at the Institute of Microbiology and Epidemiology of the Military Medical Research Institute, made a report entitled "Single Molecule Immunoassay Technology", which mainly discussed the research progress of single-molecule immunoassay technology and some explorations and future technologies of

Pei Xiaoyan, senior scientist/researcher of Yili Group, made a report entitled "Microbial Control in the Production Process of Dairy Products", proposing that microbial monitoring during food processing is an important means to ensure food safety, a tool for

Figure 8 Xie Zhixin, Director of Food Safety and Quality Regulations at Cargill Animal Protein China Business Unit

Xie Zhixin, Director of Food Safety and Quality Regulations of Cargill Animal Protein China Business Unit, made a report on the topic of "Microbial Risk Management Practice Exchange of the Whole Industry Chain of Poultry Meat", sharing the microbial control and food safety management practices of Cargill Animal Protein in the whole industry chain of Poultry Meat in China, collecting and analyzing microbial monitoring data in different links of the industrial chain, and formulating and implementing a food quality and safety management system based on the characteristics of the meat industry and scientific means of risk analysis.

Ding Shaohui, director of regulations at Starbucks Enterprise Management (China) Co.