检验室食品样品制备管理

检验室食品样品覆盖面广,种类多样化,食品样品的制备管理成为了实验室管理中不可忽视的重要环节。必须建立和规范检测样品的接收、传递、识别、制备、保存和处理程序,以确保样品的可溯源性和检验质量的准确可靠。     

检验室食品样品制备管理

检验室食品样品覆盖面广,种类多样化,食品样品的制备管理成为了实验室管理中不可忽视的重要环节。必须建立和规范检测样品的接收、传递、识别、制备、保存和处理程序,以确保样品的可溯源性和检验质量的准确可靠。     

食品采样及样品制备的基本要求分析

<正>当今社会,食品安全问题不断增加,所以人们对食品安全问题更加关注。食品检验能通过科学手段,确定食品中的有毒有害成分,以免给人们的生活带来威胁。确保食品安全是食品检验工作者的职责,本文对食品采样工作的方法及制备做出分析,确保抽取的食品采样样品具有代表性,同时也能更好的完成检验任务。在食品检验过程中,采样是对食品进行检验的第一步,就是从要检验     

食品微生物检验中培养基的质量控制

当前,随着人们生活水平的不断提高,对健康的重视程度也越来越高,食品安全问题成为了万众瞩目的焦点。作为衡量食品卫生质量的重要指标,食品微生物的检验对确保食品安全具有重要的作用。在食品微生物检验中,培养基的质量对微生物检测结果准确性的影响非常大。因此,要严把好培养基质量关,在制备及使用过程中做好质量控制。本文就如何做好检测试剂培养基的质量控制进行了研究与探讨,以期能够为食品微生物检验工作的有效开展提供一些参考。     

食品检验检测过程中的样品管理

随着人们生活水平的不断提高,对食品的要求也越来越严格,所以需要对食品进行检验检测。样品是影响检验检测结果的重要因素,所以在食品检验检测过程中,应加强对样品的管理,确保食品检验结果的准确。本文分析了食品检验检测中样品管理的要点、食品检验检测中样品管理所存在的问题,最后提出相应的样品管理对策。     

食品微生物检验质量控制综述

正在我国社会经济飞速发展的今天,人们的食品安全意识也逐渐加强。食品微生物检验是控制食品质量安全的重要技术手段之一,对减少食品微生物污染具有很重要的意义。因此,需要在检验过程中建立相关的体系文件来确保微生物检验结果的准确性和可靠性。建立健全质量控制系统可有效的提高食品微生物检验质量水平,以准确无误地反映食品卫生情况。食品微生物检验的质量控制包括检验的全过程,从标本的采集、保存、运送,     

食品理化检验分析中的质量控制分析

<正>食品种类繁多,形态各异,成分复杂,来源不一,进行理化检验的目的、项目和要求方面也不尽相同。不论什么食品,只要进行理化检验,都必须按照样品的采集、样品的制备和预处理、检验测定、分析数据处理、检验报告等基本程序进行。检验的质量控制是质量管理实验室技术和数据统计分析的综合过程。通过质量控制分析检验过程的质量,使得整体分析数据在一定的置信水平下,达到     

食品检验检测中样品管理和控制的问题与对策

在食品检验过程中,样品管理起着至关重要的作用。只有通过规范化、科学化的样品管理,才能有效提高食品安全检验检测的质量和效率。本论文旨在分析食品检验检测中样品的管理和控制,系统探讨样品管理的原则和要求,并提出了针对常见问题的解决方法。同时,对样品采集、标识和保存等操作环节进行详细阐述,以期为从事食品检验检测的相关人员提供一定的指导和参考。     

食品检验室样品流转管理概述

<正>食品实验室的样品管理贯穿整个食品检测工作,待检样品的代表性、有效性和完整性将直接影响样品检测结果的准确性,因此必须对样品的采集、接收、保存、流转、识别、处置等各个环节实施有效的质量控制。保证样品的原始性,以保证检验数据结果的准确性。采集样品食品样品的采集工作,需由食品监管部门与食品检验机构共同完成,检测机构为食品抽样工作提供技术支     

分析影响因素 提高食品质量检验工作

正近年来,随着我国经济水平不断提高,食品安全问题越来越频繁地出现,因此食品质量检验工作也越来越受到重视。有效地开展食品质量检验,能够严防不合格食品流入市场,为人们的身体健康提供保障。所以,相关人员应充分重视食品质量检验的影响因素和改进方法。一、食品质量检验的影响因素1.食品采样设备和样品采样。在食品质量检验中,其结果会受到食品样品采集标准和原则的直接影响。工作人员在对食品样品进行选择时不可以随机或者随意选择,所选择的食品应具有     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the