恒溫恒濕培養(yǎng)箱在食品安全監(jiān)測(cè)中的具體操作如下：

The specific operation of constant temperature and humidity incubator in food safety monitoring is as follows:

將所需要檢測(cè)的食品放在恒溫恒濕箱中（培養(yǎng)條件：溫度約37，濕度約75%），每月測(cè)試一次質(zhì)量衛(wèi)生的指標(biāo)，通過(guò)三個(gè)月的試驗(yàn)，如果該食品的各項(xiàng)指標(biāo)都穩(wěn)定，那么該產(chǎn)品的保質(zhì)期可以定為三年。如果你的產(chǎn)品質(zhì)量衛(wèi)生指標(biāo)不理想，則可以適當(dāng)縮短檢測(cè)周期。

The food that needs to be tested is put in a constant temperature and humidity box (incubation condition: temperature is about 37, humidity is about 75%). The quality and hygiene indexes are tested once a month. After three months'test, if all the indexes of the food are stable, the shelf life of the product can be set as three years. If your product quality and hygiene indicators are not ideal, you can appropriately shorten the testing cycle.

相應(yīng)產(chǎn)品的保質(zhì)期可以推算在做飲料保質(zhì)期實(shí)驗(yàn)時(shí)，一般設(shè)置三個(gè)溫度，即將樣品分別存放于5度、25度、37度三個(gè)恒溫箱中，5度的樣品作為標(biāo)準(zhǔn)樣品或?qū)φ諛悠罚?5度的樣品作為模擬貨架上的樣品，37度的樣品作為環(huán)境破壞性樣品。每隔5天對(duì)37度條件下的樣品進(jìn)行品評(píng)，品評(píng)時(shí)與5度的樣品進(jìn)行比較。

The shelf-life of the corresponding products can be calculated as three temperatures in the beverage shelf-life experiment. Samples are stored in three thermostats of 5, 25 and 37 degrees respectively. Samples of 5 degrees are used as standard or control samples, samples of 25 degrees are used as simulated shelves, and samples of 37 degrees are used as environmentally destructive samples. Samples at 37 degrees were evaluated every five days and compared with samples at 5 degrees.

當(dāng)37度下的樣品出現(xiàn)與5度的樣品有較大差異或出現(xiàn)不能被接受的差異時(shí)，37度條件下的樣品停止實(shí)驗(yàn)，那么在37度條件下樣品存放的時(shí)間乘以3得到的時(shí)間即為產(chǎn)品的大致保質(zhì)期。25度條件下的樣品繼續(xù)進(jìn)行實(shí)驗(yàn)，當(dāng)25度下的樣品也出現(xiàn)與5度條件下的樣品相比不能接受的差異時(shí)，25度條件下的實(shí)驗(yàn)也停止，其保存的期限作為產(chǎn)品的實(shí)際保質(zhì)期。

When there is a big difference or unacceptable difference between the sample at 37 degrees and the sample at 5 degrees, the sample at 37 degrees stops the experiment, then the storage time of the sample at 37 degrees multiplied by the time obtained at 3 degrees is the approximate shelf life of the product. Samples at 25 degrees continue to carry out experiments. When the samples at 25 degrees also show unacceptable differences compared with those at 5 degrees, the experiments at 25 degrees also stop, and the shelf life of the products is taken as the actual shelf life.

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