食品检验论文（Food inspection paper）.doc

食品检验论文（Food inspection paper） Control factors for improving the accuracy of food inspection In the food inspection process, should be strictly controlled from all aspects of the inspection process, from proficiency sample extraction, preparation, calibration equipment, reagent, selection of test methods and control laboratory environment, operating personnel and several aspects of inspecting, to ensure accurate test results. Food quality is related to the health and safety of consumers. Therefore, it is important to ensure the accuracy of the inspection results in the food inspection process. Generally speaking, in the process of analysis, because many analysis instruments, using leaf and the ability to observe and analyze the environmental conditions and the limitations of the analysis, analysis of the results often have some differences with the true value of objective existence. This difference has no instrument reagent containing impurities, and the quality of distilled water is poor, and the sample does not represent the average composition, introduction, impurities in the process of operation in the process of computing the inevitable error system error, but also because the environment (pressure, temperature, humidity) of accidental fluctuation or the performance of the instrument, analysis personnel are not consistent for each sample when dealing with accidental error. The size of these errors is directly related to the accuracy of the analysis results. Therefore, in order to obtain accurate test results, we should control in all aspects of the inspection process. Keywords food inspection; accuracy; factor; Sample extraction and sample preparation (a) according to the principle of random sampling, from various parts of representative sampling, sampling tools should be clean, not to introduce any harmful substances; we should try to keep the original samples of microorganism and physicochemical indexes in the sampling process, no pollution before detection, d