What are the food quality inspection methods and what are the food safety testing methods

Analytical chemistry. The development of food safety inspection provides accurate and reliable analytical methods. With the rapid development of science and technology, food inspection technology has been able to reach the accuracy of one part per million or even one part per billion.

The indicators of food inspection mainly include the general composition analysis of food and trace elements.

Analysis, Pesticide Residue Analysis, Veterinary Drug Residue Analysis, Mycotoxin Analysis, Food Additives.

analysis and analysis of other hazardous substances, etc. According to the characteristics of the inspected items, the inspection of each index corresponds to the corresponding inspection method. In addition to the traditional conventional analysis methods, instrumental analysis methods have gradually become the main means of food hygiene inspection, including spectrophotometry, atomic fluorescence spectroscopy, electrochemistry, atomic absorption spectroscopy, gas chromatography, and high performance liquid chromatography.

Wait. The above test methods can be roughly divided into inorganic component analysis methods and organic component analysis methods according to the test items. The analysis and inspection items of inorganic components mainly include copper, lead, zinc, manganese, cadmium, calcium, iron, etc.

The analysis methods mainly include atomic spectroscopy, spectrophotometry, electrochemistry, ion chromatography and other methods. Due to its unique advantages, atomic spectrometry has become the most important, commonly used and trusted analytical method for the analysis of inorganic components. Atomic spectrometry has the advantages of fast analysis speed, low equipment cost, relatively simple operation, and the test results are less affected by the proficiency of the operator.

UV/VIS spectrophotometry has a long history and is widely used. According to statistics, nearly 50% of the tasks facing analytical chemistry are performed by UV/Vis spectrophotometry. The biggest feature of this method is the simplicity of the instrument and the ease of operation.

The inspection of inorganic components in food occupies a very important position in food safety inspection. For example, the determination of mercury has always been a test item that has been of special concern to the public and the public. Because mercury is easily transported in living organisms, it can be accumulated in water bodies.

Mercury can hardly be excreted when it enters the human body, especially after entering the human brain, and accumulates to a certain extent to cause poisoning and damage to the central nervous system.

The analysis of mercury is generally done by atomic absorption or atomic fluorescence spectroscopy. The analysis of organic components is generally done by gas chromatography or high-performance liquid chromatography as well as molecular spectroscopy. In related tests, especially the determination of pesticide residues, such as organochlorine, benzo(a)pyrene, pyrethrum fat, organophosphorus, etc., has received widespread attention.

Chromatography is a very effective method for separating mixtures and identifying compounds, both for the identification of compounds and for accurate determination of content, and it is relatively easy to operate. It has the characteristics of high separation efficiency, fast analysis speed, high sensitivity, accurate quantitative results and easy automation, so it has been widely used in the detection of organic components. Among the molecular spectroscopy, infrared spectroscopy is widely used.

Typically, infrared spectroscopy is used in combination with other analytical methods such as Raman spectroscopy to identify compounds and determine molecular structures.

The content of food inspection includes sensory testing of food, detection of nutrients, additives, and harmful substances in food. Food inspection is very rich, including food nutritional composition analysis, food contaminant analysis analysis, food auxiliary materials and food additives analysis, food sensory identification, etc. Food inspection in the narrow sense usually refers to the inspection of food quality carried out by food inspection institutions in accordance with the health standards stipulated in the Food Sanitation Law of the People's Republic of China, including the inspection of the outer packaging, inner packaging, signs, marks and the appearance of the product, physical and chemical indicators and some other health indicators.

The inspection methods mainly include sensory inspection method and physical and chemical inspection method.

There are three types of sensory, physicochemical, and microbial testing methods.

Senses are mainly to see, smell and taste, such as tea appraisers, sommeliers, etc., physical and chemical analysis and testing are mainly through physical and chemical means, such as chemical titration, gravimetric analysis, instrumental analysis, etc., microbial testing is through culture method, microscopic inspection method or rapid screening analyzer analysis and evaluation of possible microbial content in food.

The national food safety standards and their numbers and names are as follows:

GB National Food Safety Standard General Safety Requirements for Food Contact Materials and Products.

GB National Standard for Food Safety Pacifiers.

GB National Standard for Food Safety Enamel products.

GB National Standard for Food Safety Ceramic products.

GB National Standard for Food Safety for Glass Products.

GB National Standard for Food Safety Plastic resins for food contact.

GB National Standard for Food Safety Plastic materials and products for food contact.

GB National Standard for Food Safety Paper and cardboard materials and products for food contact.

GB National Food Safety Standard Metal materials and products for food contact.

GB National Standard for Food Safety Paints and coatings for food contact.

GB National Food Safety Standard Rubber materials and products for food contact.

GB 9685-2016 National Food Safety Standard Standard for the use of additives for food contact materials and products.

Test items: The test items specified in the hygiene standards for food contact materials in China generally include the following types of items:

1. Evaporation residues in different food simulation liquids.

2. Consumption of potassium permanganate.

3. Heavy metals (in terms of lead).

4. Decolorization test.

5. Dissolution test of heavy metals: such as lead, cadmium, arsenic, antimony, nickel, etc.

6. Residue of toxic and harmful monomers: such as vinyl chloride monomer, acrylonitrile monomer, etc.

7. Microbial detection.

1.Electronic balances: weighing of reagents, samples and standards for food testing;

2.Acidity meter: determination of pH value in the process of food inspection;

3.Refrigerated centrifuge: extraction and separation of nutrients or contaminants in the process of food inspection;

4.Centrifuge: extraction and separation of nutrients or contaminants in the process of food inspection;

5.Ultra-clean workbench: provide a local ultra-clean working environment during the food inspection process;

6.Biological safety cabinet: provide a clean and safe operating environment during food inspection;

7.Soxhlet extractor: extraction of nutrients or contaminants in the food inspection process;

8.Supercritical extractor: extraction of nutrients or contaminants in the process of food inspection;

9.Magnetic stirrer: stirring and mixing during the extraction of the target substance or reaction during the food inspection process;

10.Microwave digestion instrument (high pressure): digestion of samples in the process of food inspection;

11.Freeze dryer: freeze drying of samples during food inspection;

12.Floral ice machine: preparation of ice for food inspection;

13.Autoclave: preparation of sterilization reagents for food inspection;

14 .Refrigerator: storage of food samples and reagents;

15.Refrigerated cabinets: storage of food samples and reagents;

1.Pesticide residue detector.

Uses: Using the enzyme inhibition rate method, check whether the pesticide residues in vegetables and fruits exceed the standard.

After the process of reagent preparation, sample extraction and testing, we can determine the quality of the vegetables through the detection inhibition rate of the display. 0% "detection inhibition rate<15%, which proves that the vegetables are pollution-free vegetables; 15% "detection inhibition rate< 30%, which proves that the vegetables are green vegetables; 30% "detection inhibition rate< 40%, which proves that the vegetables are pollution-free vegetables and can be eaten safely; When the detection inhibition rate is 50%, it indicates that there are high doses of organophosphorus and carbamate pesticides in vegetables.

2.Hanging white block detector.

Purpose: Check whether the merchant violates the use of hanging white blocks as food bleach.

The soaking solution of the food sample is added to the colorimetric tube, and then the chromogenic solution is added. By comparing with the color of the color card, the content of the white block of food hanging is determined. When the soaking solution is light purple or purplish-red, it means that the product quality is unqualified.

3.Nitrite detector.

Uses: Check whether pickled ingredients and meat are safe and whether nitrite exceeds the standard.

After starting the instrument and setting the appropriate temperature, the cuvette of the control reagent and the cuvette distribution containing the sample are put into the cuvette trough channel for detection, and the software displays the test result after the test is completed.

4.Meat moisture detector.

Uses: Quickly detect the moisture content of meat to determine whether it is water-injected meat.

After starting the machine and completing the relevant settings, just insert the detection probe-like electrode into the measured sample and press confirm, and repeat the same action several times according to the set value, and finally the instrument shows the measured moisture value.

5.Multi-functional food safety detector.

Uses: One machine with multiple functions, rapid detection of multiple indicators, suitable for a variety of food safety testing occasions.

This machine can quickly detect dozens of toxic and harmful substances and additives of sulfur dioxide, heavy metal lead, food urea in accordance with relevant national standards, and can be used for the detection of vegetables and fruits, rice and flour products, aquatic products, meat products, pickles and other ingredients.

Food quality and safety rapid detection analyzer is a full protection of food quality and safety and the development of intelligent, integrated, rapid, miniaturized testing equipment, the equipment will rapid detection technology (spectrophotometry, immunochromatography, ATP fluorescence detection method), computer data processing technology and network communication technology combined, is the current domestic advanced food quality and safety rapid testing equipment. It is used in the detection of vegetables and fruits, rice and flour products, dry goods and non-staple foods, medicinal materials, aquatic products, meat products, pickled vegetables, etc., and can be applied to food production, circulation, testing and other fields.

1. What are the categories of food inspection method standards?

1. The standard classification of food inspection methods is as follows:

1) National standards. It is formulated and announced by the health administrative department in conjunction with the market supervision and management department, and the national standard is one of the important indicators of food standards;

2) Local standards. For local specialty foods, there is no national food safety standard, the people's health administrative department of the province, autonomous region and municipality directly under the Central Government may formulate and publish local food safety standards, and report to the health administrative department for the record;

3) Enterprise standards. The State encourages food production enterprises to formulate enterprise standards that are stricter than national or local food safety standards.

2. Legal basis: Article 87 of the Food Safety Law of the People's Republic of China.

The people's food safety supervision and management department at or above the county level shall conduct regular or irregular sampling inspection of food, and publish the inspection results in accordance with relevant regulations, and shall not be exempted from inspection. To conduct sampling inspection, the samples taken shall be purchased, and the food inspection agency that complies with the provisions of this Law shall be entrusted for inspection, and the relevant fees shall be paid; Inspection fees and other fees shall not be charged to food producers and traders.

2. What are the standards for food inspection?

Food inspection work standards include:

1. Food inspection institutions and their inspectors shall respect science, abide by professional ethics, and ensure that the inspection data and conclusions issued are objective, fair and accurate;

2. After passing the qualification certification in accordance with the relevant national certification and accreditation regulations, the inspection activities shall be carried out according to the specifications and food safety standards within the scope of the approved inspection capacity.

Food physical and chemical testing can detect the nutritional composition and chemical contamination of food, which is the key to food quality control procedures and an important standard for evaluating food quality.

In the laboratory of the food industry, the solution of liquids, heating and dosing require sufficient mixing of samples, and if the mixing is not done well, it is easy to fail the experiment. Lichen magnetic stirrer is precisely controlled and has good stirring effect; At the same time, it has a variety of models such as speed control model, heating model, digital display model, etc., to meet your various needs.

Centrifuges are mainly used to accelerate the separation of different components in mixtures or mixtures, and are common instruments for food analysis and pretreatment. Only by quickly separating the components can we ensure that the experiment proceeds efficiently. Lichen centrifuge includes low-speed, high-speed, refrigerated and other models, with high speed accuracy, stable operation, safety and durability.

The rotary evaporator, also known as the rotary evaporator, is mainly used in the sample preparation process of the food industry, and its main role is to concentrate and convert solvents. Lichen rotary evaporator intelligent constant temperature control, high temperature and corrosion resistance, simple operation, and more saving experimental time.

Fat is an ingredient that many people who pursue a healthy diet want to avoid. The crude fat analyzer is mainly used to determine the fat content, which can provide data support for the food industry to adjust the formula design, and is an ideal instrument for fat determination in the food industry. Lichen crude fat tester is intelligent, high-performance, good heating, accurate and efficient.

Food calories are an indicator that people are paying more and more attention to, and low calories have also become the "magic weapon" for many "Internet celebrity" foods to win sales. Calorimeter is mainly used for the determination of calorific capacity, which is widely used in the food industry to determine food calories to help optimize food formulations and control heat. Lichen automatic calorimeter test results are stable, data processing function is strong, simple and flexible operation, and easy to use.

With the country's emphasis on food safety, there are more and more items that need to be tested for food, and the requirements for instruments are becoming more and more sophisticated. Different items need different instruments, such as food safety detectors, veterinary drug detectors, diseased meat detectors, food heavy metal detectors, ATP fluorescence detectors and so on.