摘要
本文从质量控制视角出发,系统分析霉菌毒素检测质量控制的关键环节与风险点,探讨检测前、检测中、检测后的质量控制措施,旨在为食品检验机构完善霉菌毒素检测质量控制体系提供参考,助力食品安全监管能力的提升。
From the perspective of quality control,this article systematically analyzes the key links and risk points in the quality control of mycotoxin detection,and discusses the quality control measures before,during and after detection.The aim is to provide a reference for food inspection institutions to improve the quality control system of mycotoxin detection and contribute to the enhancement of food safety supervision capabilities.
作者
张兴吉
王静
李瑞雪
ZHANG Xingji;WANG Jing;LI Ruixue(Changdao Marine Ecological Civilization Comprehensive Pilot Zone Inspection and Testing Center,Yantai 265800,China;Binzhou Bincheng District Emergency Materials Reserve Center(Bincheng District Food Quality Monitoring Center),Binzhou 256600,China)
出处
《食品安全导刊》
2025年第29期52-54,共3页
Food Safety Guide Magazine
关键词
食品检验
霉菌毒素
质量控制
food inspection
mycotoxin
quality control
