Food safety rapid testing methods, what are the food safety testing methods

Rapid test card.

For example, the acetamiprid colloidal gold rapid test card applies the principle of competitive suppression immunochromatography, and the acetamiprid in the sample binds to the specific monoclonal antibody labeled with colloidal gold during the flow process, which inhibits the binding of the antibody to the acetamiprid-BSA conjugate on the NC membrane detection line. If the content of acetamiprid in the sample is greater than or equal to, and there is no red band on the test line (t), the result is positive; Conversely, the test line (t) shows a red band, and the result is negative.

2.Enzyme-linked immunosorbent assay (ELISA) kit method.

Enzyme-linked immunosorbent assay (ELISA) kit method: a specific binding reaction occurs between antigen and antibody, and the analysis is quantified according to the color rendering.

What are the main methods of rapid food safety testing?

3.Portable Instrument Method.

Portable instrument method: such as portable intelligent food safety rapid detector pesticide residue rapid detector (spectrophotometer), ATP fluorescence detector, acidity meter, meat moisture analyzer, conductivity meter, temperature and humidity meter, core thermometer, edible oil polarity tester, irradiance meter, etc.

What are the main methods of rapid food safety testing? Guangzhou Ruisen Biotechnology Co., Ltd. **** is introduced here. In fact, in addition to the above detection methods, there are other forms of rapid detection methods.

Rapid food safety testing is a beneficial tool for food safety supervisors, and the use of on-site rapid testing can detect suspicious problems in time and take corresponding measures, which is of great significance to ensure food safety.

Xinjiang Rokode New Material Technology Co., Ltd. is the only designated distributor authorized by the Ministry of Food Safety of 3m China, mainly engaged in rapid detection of 3M pathogenic bacteria, rapid detection of pesticide residues and veterinary drugs, etc., welcome to call: 400-0991-910.

If you want to conduct rapid testing for food safety, you can't detect it yourself under normal circumstances, so you can send it to a special food safety and hygiene inspection department for professional testing.

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.

There are many ways to test food safety, and here are some of the common ones:

Sensory testing: Sensory testing of food quality and safety through sensory means such as sight, smell and taste. For example, food can be examined for abnormalities by examining characteristics such as color, smell, and texture.

Micro-biological reed detection: By detecting the number and type of microorganisms in the food, it is used to determine whether the food is contaminated by microorganisms. For example, equipment such as culture media and incubators can be used to detect microorganisms such as bacteria and viruses in food. Type.

Chemical testing: Detect the chemical components and chemical substances in the food to determine whether the food contains harmful substances. For example, equipment such as spectrometers, mass spectrometers, etc., can be used to detect chemical components and chemicals in food.

Physical testing: By testing the physical properties in the food, it is possible to determine whether the food is contaminated or deteriorated. For example, devices such as thermometers, hygrometers, etc., can be used to detect physical properties such as temperature and humidity in food.

Remote sensing detection: Judge the safety and quality of food by detecting the appearance, smell, color and other characteristics of food from a distance. For example, devices such as drones can be used to remotely detect food from long distances.

The specific detection method also needs to be selected according to the actual situation.

Different food industries, control points and parameters are different, such as: aquatic products, due to the high water content of aquatic products, easy to spoilage, should be strictly tested for temperature and water activity.

The freezing process in the frozen food production process requires high temperature control, and the key to preventing bacterial contamination and reproduction is here. Control of temperature and pH in the production process of fruit juice, cold drinks, dairy products, etc. Control of the core temperature of fried food, the oil temperature of frying oil and the polar components.

The transportation of food, especially fresh food, should ensure that the whole transportation process is within the specified temperature range, and the whole process monitoring through the temperature and humidity recorder can ensure the quality of food and reduce damage.

1. The situation of celery peel products that do not meet food safety standards.

1. Spoilage, rancidity, mildew, insects, filth and uncleanness, mixed with foreign substances or other abnormal sensory properties, which may be harmful to human health;

2. Contains toxic or harmful substances or is polluted by toxic or harmful substances, which may be harmful to human health;

3. Contains pathogenic parasites and microorganisms, or the content of microbial toxins exceeds the national limit;

4. Meat and its products that have not been inspected by veterinary health or have failed to pass the inspection;

5. Poultry, livestock, beasts, aquatic animals, etc. and their products that have died of illness, poisoning or unknown causes;

6. The container packaging is filthy or unclean, seriously damaged, or the means of transportation are unclean and cause pollution;

7. Adulteration, adulteration, forgery, affecting nutrition and hygiene;

8. Processing with non-food raw materials, adding non-food chemical substances, or treating non-food as food;

9. Exceeding the shelf life;

10. For special needs such as disease prevention, the administrative department of health or the people of provinces, autonomous regions and municipalities directly under the Central Government have specially stipulated and prohibited it;

11. Containing additives that have not been approved by the health administrative department or pesticide residues exceeding the allowable amount stipulated by the state;

12. Other food hygiene standards and hygiene requirements are not met.

2. How to punish the production of food that does not meet food safety standards.

1. The value of the goods is less than 10,000 yuan. A fine of between 2,000 and 50,000 yuan shall be imposed.

2. If the value of the goods is more than 10,000 yuan, a fine of between five and 10 times the value of the goods shall be imposed.

3. Violating Article 28 of the Food Safety Law to prohibit the production and operation of food, Article 53 of the food recall system, Article 62 of imported food and additives. Article 63 If there is any of the following circumstances related to the import of food without national standards, according to the provisions of Article 85 of the Food Safety Law, the food and drug supervision and management department shall confiscate the illegal gains, illegally operated food, food added wattle and tools, equipment, raw materials and other items used in illegal production and operation; If the value of the goods is less than 10,000 yuan, a fine of between 2,000 and 50,000 yuan shall be imposed, and if the value of the goods is more than 10,000 yuan, a fine of between 5 and 10 times the value of the goods shall be imposed. and where the circumstances are serious, the catering service license shall be revoked.

Summary. 2. What are the general processes or steps of rapid food safety testing?