摘要
本文深入探讨了食品检验中实验用水的分类、质量体系的构建、对检测结果的影响和质量控制,结合食品基质复杂性,提出水质控制的优化策略和未来发展趋势,旨在为提升检验数据可信度提供理论支持,为食品检验工作者提供科学合理的用水指导。
In this paper,the classification of experimental water in food inspection,the construction of quality system,the influence on test results and quality control are discussed in depth.Combined with the complexity of food matrix,the optimization strategy and future development trend of water quality control are put forward,aiming to provide theoretical support for improving the credibility of test data and provide scientific and reasonable water guidance for food inspection workers.
作者
宋婉君
武兆华
刘欣
SONG Wanjun;WU Zhaohua;LIU Xin(Department of Health Inspection,Jinan Licheng District Center for Disease Control and Prevention,Jinan 250100,Shandong,China)
出处
《中国卫生产业》
2025年第23期72-75,共4页
China Health Industry
关键词
食品检测
实验用水
质量体系构建
检测质量
Food inspection
Experimental water
Construction of quality system
Inspection quality
