食品檢驗(yàn)檢測(cè)的質(zhì)量控制及細(xì)節(jié)問題探討

摘 要：本文基于文獻(xiàn)綜述和現(xiàn)有實(shí)踐，系統(tǒng)梳理了食品檢測(cè)技術(shù)現(xiàn)狀，分析了食品檢驗(yàn)檢測(cè)中常見細(xì)節(jié)問題，并針對(duì)樣品前處理不規(guī)范、檢測(cè)方法選擇適用性不足及結(jié)果解釋準(zhǔn)確性低等，提出了優(yōu)化樣品前處理標(biāo)準(zhǔn)操作程序、根據(jù)基質(zhì)特性選擇最佳檢測(cè)方法以及制定結(jié)果解釋指南的策略，為提升食品安全保障水平提供重要參考。

關(guān)鍵詞：食品安全；質(zhì)量控制；樣品前處理；檢測(cè)方法

Discussion on the Quality Control and Details of Food Inspection and Testing

BAI Yujie

（Shandong Runda Testing Technology Co.， Ltd.， Weifang 261000， China）

Abstract： Based on the literature review and existing practice， this paper systematically combed the current situation of food detection technology， analyzed the common details of food inspection and detection. In view of the nonstandard sample pretreatment， the lack of applicability of the selection of detection methods and the low accuracy of the results interpretation， the strategies of optimizing the standard operating procedures of sample pretreatment， selecting the best detection method according to the characteristics of the matrix and formulating the results interpretation guidelines were put forward， which provided an important reference for improving the level of food safety.

Keywords： food safety; quality control; pre-sample treatment; detection method

隨著經(jīng)濟(jì)社會(huì)的快速發(fā)展和人們生活水平的不斷提高，食品安全問題日益受到社會(huì)各界的廣泛關(guān)注。（剩余4237字）