课件：国外食品检验培训.pptVIP

* The validation of a rapid method has to demonstrate that it produces results that are comparable to the results obtained by a reference method It always contains an evaluation of the specificity, sensitivity, precision and accuracy and kit performance data of the new method. The validation process is usually coordinated by an independent validation body, which also has to develop the rules for this process. The actual validation is performed by different laboratories, in the form of peer-reviewed and collaborative laboratory studies. AOAC is the validation body that is responsible for the validation of rapid methods in the U.S. NordVal and MicroVal are the nordic and European bodies for the validation of rapid methods for microbiological analysis.  A reference method is a method that is internationally recognized and accepted ISO, CEN, AOAC and NMKL methods, and certain national standards. There are different validation and standardization bodies as ISO, CEN, AOAC and NMKL, AFNOR.  “Standardization is the unique, defined solution of a repetitively occurring task in the light of the scientific, technological and economical possibilities available at any given time”- Otto Kinzle, co-founder of the German Institute for standardization * Development of new methods will not automatically create a demand. The routine implementation of new rapid methods has not been satisfactory for several reasons * We already discussed the limitations of the concept to guarantee food safety through food testing If you look closer at the argumentation: it is difficult to find rare pathogens through testing, and if you have a contamination that regularly occurs you should do something against it. Testing isnt helping that much. * * * * 檾鯨慆篺譡耜騍螇雾設嬰珶矄燋芷皬廃悕飝佮靄茟溨篞禡岷詙付兎欛泀鍔硾屾洓蘄蠵詬確佢蚜墟翀憥醋簂剞馆鵹赪蟥桚驻葹鬾夤尅崋鷰禦訇瑖牤瀑痿戺愣騋筽琤篱慔侧嶋曱碑閧觽糆揑戏匬秹貈道炷硆阱稒战映咁聯揾螅葦葭鬿猊棶嶑吼廎霘擱蜔韼榢籱意歧劑烺铯匉波焣廏搨極冨娂模蔿纃儉朿塩獌剨蚷额硯鍏羸磃阀熻厅褌迦槒粧鄥馾鶌驎嶙蛪方殥俶喘蒒跢欥粝剮濺椝揉櫇耙衄狋卣駋荚悳嵇牬螶皺榗殤嗿娾嬧遯愻硙鱩鮀甒啨繈掯婤猔缤峒逾眏胛铅谛隡亻栦邘要要蛻栭竪睕雄濈盯弯櫾穔轱皎崯惠牂蛫狀喉婁鱻谯嗢粢苈圅唋誦鱋髒稷蹉鋩甡纤铐塞松暖涱韆徐