Layout of food microbiological inspection rooms and classification of safety protection levels

1.
Layout of Food Microbiological Laboratory

The overall layout and regional arrangement of the inspection room should be consistent with the work process, minimize round trips and detours, and reduce the risk of pollution
.

The food microbiological inspection room is mainly composed of preparation room, sterile room (clean room), ordinary operation room, culture room, washing room, etc.
, and the function room can also be used according to the actual situation without affecting the scientific and effective test results.
District instead, several functional areas share a room
.

2.
Classification of laboratory biosafety protection level

According to the "Regulations on Biosafety Management of Pathogenic Microorganism Laboratories" promulgated by Order No.
424 of the State Council of the People's Republic of China on November 12, 2004, the state implements classified management of pathogenic microorganisms and hierarchical management of laboratories
.

(1) Classification of pathogenic microorganisms

Pathogenic microorganisms refer to microorganisms that can cause disease in humans or animals
.

The first category of pathogenic microorganisms refers to microorganisms that can cause very serious diseases in humans or animals, as well as microorganisms that have not been discovered in China or have been declared to be eliminated
.

The second category of pathogenic microorganisms refers to microorganisms that can cause serious diseases in humans or animals, and are relatively easy to spread directly or indirectly between humans, animals, and animals
.

The third category of pathogenic microorganisms refers to those that can cause human or animal diseases, but under normal circumstances, they do not cause serious harm to humans, animals or the environment, have limited transmission risk, rarely cause serious diseases after laboratory infections, and have effective treatment and prevention.
Measures the microorganisms
.

The fourth category of pathogenic microorganisms refers to microorganisms that do not cause human or animal diseases under normal circumstances
.

On May 24, 2005, Order No.
53 of the Ministry of Agriculture announced the classification list of animal pathogenic microorganisms.
According to the list, common pathogenic bacteria in food-borne pathogenic microorganisms such as Salmonella , pathogenic Escherichia coli , pathogenic streptococcus, Listeria, Clostridium perfringens, Aeromonas hydrophila, Clostridium botulinum, etc.
are the third category of pathogenic microorganisms
.

(2) Laboratory classification

In accordance with the "General Requirements for Laboratory Biosafety" (GB19489-2008), biosafety laboratories are divided into four levels according to the degree of biological hazards of the objects handled by the laboratory and the protective measures taken
.