检验检测机构结果质量控制现状及策略分析

随着我国经济的快速发展,食品质量安全成为人们关注的重点问题之一.检验检测机构是产品安全的重要保障,检验检测机构质量管理体系的构建运行和持续改进是保障检测工作顺利开展的关键环节.本文分析了我国检验检测机构质量控制的现状,总结检验检测机构结果质量控制存在的问题,并提出一定建议,为相关部门更好地解决风险问题,做好控制管理提供...     

2020年度全国絮用纤维制品质量监测分析

正2020年,根据工作计划,中国纤维质量监测中心组织全国专业纤检机构开展了2020年度絮用纤维制品市场监测专项工作。工作开展以来,全国19家省级专业纤检机构和4家纤维及纤维制品检验检测机构分别参与了抽样和检验等重要环节,圆满地完成了本年度絮用纤维制品质量监测各项工作。     

实验室的质量控制管理体系分析

加强实验室质量控制管理体系的建设, 对于检验业务的开展及满足社会多元化的需求具有积极而重要的意义。通过体系的有效运行, 可全面控制影响食品检测数据的诸多因素, 从而进一步提高实验室食品检测的质量水平, 为食品消费者提供坚强的技术保证。因此需要加强实验室质量管理, 为相关检验检测机构提供参考。本文主要从人员、仪器设备、标准物质、内部比对等内部质量控制方面和实验室间的比对, 能力验证, 测量审核等外部质量控制方面详细地解析实验室质量控制的全过程, 同时借鉴了一些实验室的实例, 并对实验室质量控制管理现实中存在的不足进行了分析。通过以上几个方面建立健全完善的实验室质量控制管理体系, 提高实验室的检测质量, 减少并避免检验事故的发生, 使检测结果更科学、更准确、更全面、更可靠。     

论食品药品检验检测的质量控制

食品和药品可以说伴随着消费者的一生,如果食品和药品中出现质量问题,无疑会对消费者的人身安全造成极大的伤害。本文主要以食品药品检测检验工作的质量控制为切入点,深入探讨了食品药品在检测检验工作中的质量控制策略。一、现阶段食品药品检验检测工作中存在的问题1.技术人员水平不一。食品药品检测机构中部分工作人员水平较差,这主要源于食品药品检验检测行业中新生力量较多,这就难免会使得一些经验不足、意识薄弱的检验检测人员进行工作,进而在一定程度上对食品药品的检验检测工作造成不良影响。     

食品安全抽检数据常见问题分析及对策研究

食品安全抽检数据质量是检验机构的技术能力、专业素养和管理服务水平的综合反映，是食品安全抽检工作成效的判定依据，是做好核查处置工作的关键因素。近年来，各级市场监管部门加强了食品抽检数据抽查，对于提升食品安全抽检数据质量起到了良好作用。但是在数据核查过程中发现部分检验检测机构在抽样、检验、报告规范性等方面存在一些问题，给后续的监管和行政处罚带来一定影响。文章通过分析日常抽检过程中常见的问题，提出了优化食品安全抽检工作的一些措施，供食品安全监管和抽检人员参考。     

食品中菌落总数和大肠菌群检验

在食品检验检测工作中,现阶段的两个重点检测项目分别是菌落总数和大肠菌群检验。一般情况下,为了保证检验工作的质量和效率,食品检验检测机构会开展严格的质量控制工作。从前期准备环节入手,对不同食品种类进行分类管理,明确检验工作的重点目标和方向,确保检验工作的科学性和合理性,对食品营销市场进行规范化管理。     

食品检验检测的质量控制方法分析

随着我国经济水平的不断提升,人们越来越注重生活质量,所以食品安全问题开始受到人们的重视,成为当前人们关注的热点话题。食品检验检测工作是能够保证食品安全的重要手段,当前不断出现的食品安全问题让食品检验检测机构不得不寻找自身出现的问题,提升食品检验检测工作质量。本文主要从食品检验检测方法入手,说明当前食品检验检测工作存在的问题,然后根据问题提出一些食品检验检测质量控制方法。     

浅析食品检验检测的质量控制措施

当前,出现了越来越多的具有食品检验检测资质的独立的第三方检验检测机构,但也涌现了新的问题,第三方检测机构的实验室间检测技术能力、质量控制水平良莠不齐。本文主要是对食品质量检验检测中存在的质量控制问题进行分析,并有针对性的提出质量控制措施,并强调了检验工作质量控制的重要性。     

2011—2020年农产品重金属检测能力验证结果及质量控制关键点分析

目的 总结分析2011—2020年农产品重金属检测能力验证结果及质量控制关键点.方法 对2011—2020年农产品重金属能力验证总体情况、存在问题以及发展趋势进行了总结分析,并对其关键控制点和技术要点进行了探讨.结果 2011—2020年参加单位逐年增加,2011年参加单位51家,到2020年增加至210家,年均增加3...     

食品检验检测中的质量控制及问题分析

本文就食品检验检测中存在的问题进行了具体的分析,提出了加强食品检验检测质量控制的有效措施,希望能够有效提高我国食品检验检测工作的质量,进而使食品安全得到保证。     

基于HACCP体系的食品快速检验机构质量控制体系研究

危害分析和关键控制点(Hazard Analysis and Critical Control Point, HACCP)体系是一种被广泛应用于各个领域的质量管理工具。本文将HACCP体系应用于食品快速检验机构的质量控制,阐述其应用在食品快速检验机构的工作思路和方法,并以组织中氯霉素快速检测为例,分析了HACCP体系在食品快速检验机构的质量控制中的应用。以期提高食品快速检验机构食品快速检验结果的准确性,使食品快速检验结果成为食品监管部门靶向监管的技术保障,同时对相关食品检验机构的质量控制提供新思路。     

新时期加强环境监测第三方检测机构质量管理方法探究

随着我国社会经济的快速发展,第三方检测机构作为一支新生力量在社会活动中发挥着重要作用.第三方检测机构的检测分析质量与监测数据的有效性之间有着十分密切的关系,因此在开展环境监测的过程中,应当高度重视质量控制手段的应用.本文就第三方检测机构的能力进行分析,探究其在发展中存在的问题,并提出关于加强环境监测第三方检测机构质量管...     

Examining the case of green coffee to illustrate the limitations of grading systems/expert tasters in sensory evaluation for quality control

Grading systems since their conception have aimed at facilitating commercialisation of food stuff world-wide. However, while many food products can have their quality assessed by analytical means, there are many foods that are sold according to their sensory quality and for which quality is not easily measured by conventional analytical techniques. Measuring sensory quality in some products has moved forward and utilises fully trained panels to set-up quality control systems and routine evaluations while others still rely on traditional commercial classifications and grading systems. The grading discussed here must be differentiated from grading using “trained experts” to evaluate food products according to legislated standards. There are specific cases in which the need to comply with national or international standards requires the development of specially trained tasting experts. Bisogni, Ryan, and Regenstein (1987) [In D. E. Kramer, & J. Liston (Eds.), Seafood quality determination (p. 547). Amsterdam: Elsevier Science] illustrates quite well this specific scenario. The case of coffee, the most traded agricultural crop world-wide is examined here. In coffee a high diversity of classification systems is applied and the use of the “expert cupper” is the norm. There is not a unique and universal system applied world-wide for the quality control of green coffee. Tailor made procedures are selectively implemented by International, National, local bodies, trading institutions and private companies. Procedures are mostly geared to facilitate the trading of the commodity and sensory quality is in most cases described by “cuppers” or “liquorers” using personal opinion and tasting experience accumulated over the years.     

控制图核查分析系统在电感耦合等离子体质谱法测定食品中铅含量的应用

目的 建立控制图核查分析体系监测食品中铅含量检测数据的准确度和精密度。方法 以电感耦合等离子体质谱法测定食品中铅含量为例,加入选定的质控样,收集9个月的测试数据,分别绘制X、I、R和MR控制图。结果 铅的检测数据均在X、I、R和MR控制图的上、下控制限之间,说明实验室在该期间使用电感耦合等离子体质谱法测定食品中铅的测定结果准确、可靠。结论 应用控制图核查分析体系评价电感耦合等离子体质谱法测定食品中铅含量的范本可复制推广,为衡量实验室测定其他元素的检测能力提供参考依据。     

北京市大兴区农产品质量安全检测体系建设情况及发展思路

为进一步加强北京市大兴区农产品质量安全工作,不断提高全区农产品质量安全水平和保障能力,本文针对区县现有的三级农产品质量安全检测机构——区县级检测中心、镇级检测站和农产品生产企业检测部门——进行深入调研,分析探讨在"十三五"规划和新航城建立的背景下消费者、生产者和区政府对农产品质量安全检测体系建设的需求。在总结近几年来体系建设工作在机构设置、人员配置、仪器设备、制度建设中取得的成绩的同时也指出了存在的问题,包括检测水平、人才、设备及覆盖率方面的缺乏,对照问题并结合"十三五"规划分别提出对策及发展思路,从提升机构能力、加强人才培养、积极整合资源和完善制度建设的角度着手,最大限度地提高大兴区农产品质量安全的保障能力。     

Experience with quality control in clinical chemistry

The introduction of statistical quality control of clinical chemical analyses has not only provided documentation of the reliability of analytical results and led to improvements in reliability, it has also led to marked improvements in the methods, reagents, calibration materials, control specimens and equipment used. Beyond this, the availability of reliable analytical results has enabled further development of the theoretical concepts underlying thought and action in clinical chemistry. The present paper provides an overview of developments in quality control in the Federal Republic of Germany since 1964. The uniform basic program for quality control with control specimens, as set forth in the Guidelines of the Medical Society of West Germany and required in all states of the country since 1971, is described and our experience with it discussed. Internal quality control consists of separate precision control and accuracy control procedures. External quality control in the form of short-term interlaboratory surveys with control specimens provides an objective check on accuracy. The assigned values for the required accuracy control specimens are determined under routine conditions in particularly well-equipped and well-staffed laboratories headed by particularly highly qualified individuals. The laboratories are independent of the manufacturers of control specimens, calibration materials, reagents and equipment. Over the years, the assigned value determinations have also provided valuable information about the structure of the data and about the reliability criteria for the analytical results. Based on the experience gained with this system, a new concept for quality control was developed in which the method-dependent assigned values are replaced by method-independent reference method values. The requirements for quality control, i.e., the maximum acceptable imprecision and the maximum acceptable deviation of the analytical results from the reference method value or the assigned value, are specified after consideration of the clinical requirements, that is, their effects on medical decision-making.     

食品中微量元素分析数据的质量保证

由于微量元素与人体健康密切相关,故已作为食品的重要质量指标被列入产品标准。本文针对分析过程中可能引进误差的主要环节,论述如何保证微量元素分析数据的准确可靠,从而使它能代表食品中的真实情况。内容包括:取样、样品处理、分析方法的选择、标准溶液与标准物质、空白试验、仪器设备的校准、质量控制图的应用、最终分析结果的验证和质量保证体系等9个部分。     

An overview of analytical methods for determining the geographical origin of food products

There is an increasing interest by consumers for high quality food products with a clear geographical origin. These products are encouraged and suitable analytical techniques are needed for the quality control. This overview concerns an investigation of the current analytical techniques that are being used for the determination of the geographical origin of food products. The analytical approaches have been subdivided into four groups; mass spectrometry techniques, spectroscopic techniques, separation techniques, and other techniques. The principles of the techniques together with their advantages and drawbacks, and reported applications concerning geographical authenticity are discussed. A combination of methods analysing different types of food compounds seems to be the most promising approach to establish the geographical origin. Chemometric analysis of the data provided by the analytical instruments is needed for such a multifactorial approach.     

Hyaluronic acid: analytical procedures for purity determination, polymerization degrees and comparative instrumental test 'in vivo'

Recent studies have shown that hyaluronic acid is an important molecule in cosmetics, although there are different, sometimes controversial theories about its role.
This work is an analytical contribution to the characterization and control of hyaluronic acid. The main techniques used are UV, GCP or SEC, IR and corneometry.
Surveys conducted with the aid of these techniques have allowed a better knowledge of the molecular weight determination and of the uniform quality of commercial supplies.
These procedures may be of application for quality control and promote further investigation on the biological tissular role played by hyaluronic acid in topical cosmetic products.
The analytical results of a study of the evaluation of oil/water (o/w) emulsions containing hyaluronic acid of different origins are reported. The analytical data obtained from cutaneous hydration control apparatuses were compared statistically.
The choice of hyaluronic acid, made through screening and evaluation by the abovementioned techniques, ensures the optimal formulation of the finished product and a quality standard of the active principle.