桦甸市食品检测机构的合理设置及资源整合

目的探讨检测设备的合理配置及检测机构资源整合的可行性。方法对桦甸市从事食品检测的机构的人员和设备的使用情况进行调查。结果检测机构尚存在设备陈1日、人员结构不合理、设备利用率低、样品重复检测等情况。结论只有进一步明确各检测机构的职责分工，对该市现有检测设备资源进行合理的配置，才能最大限度地满足该市食品检测的需求。     

细菌性食物中毒检验中存在的问题及建议

细菌性食物中毒是影响我国食品安全的重要因素之一。据统计，在我国每年发生的细菌性食物中毒占各类食物中毒的50％左右。因此，发生食物中毒时，通过可疑食品、患者的排泄物等细菌学检验，结合临床症状及流行病调查，尽快确定食物中毒的病原菌，对预防和控制食物中毒的发生具有重要作用。如果食物中毒标本采集单一、检验不全面、培养基选择不合适，可能导致致病菌漏检或未检出，影响食物中毒病原菌的阳性检出率。现就细菌性食物中毒检验中存在的问题作一探讨。     

完善食品微生物学检验工作的建议

本文结合食品微生物检验检测的特点,以及在基层疾控中心从事食品微生物检验的工作经验,探寻目前食品微生物检验检测工作的现状及其存在的问题,提出对完善食品微生物检验检测工作的建议。     

餐饮服务食品检验机构二次考核合法性问题及建议

针对国家食品药品监管局提出由其食品药品监管部门对已通过国家有关认证认可部门认定取得法定资质的食品检验机构进行二次考核,分析国家食品药品监管局这一二次考核行为合法性问题,并提出相关建议。     

新形势下疾病控制机构的功能定位及内部机构设置的初探

<正>1 机构性质、目标和功能1.1 性质。疾病控制机构是在各级政府卫生行政部门领导下,承担辖区内疾病预防、控制、研究和服务的业务技术机构,是辖区内经法定程序认可的承担卫生监督执法技术支持和法定公立机构。同时负责对下一级疾控机构和其他卫生机构相关的业务技术指导,是具有独立法人资格承担政府职责、具体履行公共事务、财政给预支撑的公益性事业单位。     

食品微生物检验方法问题探讨

为推测食品的安全性和卫生程度,我国把食品被污染微生物列为评价食品卫生质量的指标。但是,随着食品业对新技术的采用,食品中所含微生物的种类发生了变化,现用的检验方法会对食品中微生物的某些种类造成漏检,如厌氧菌类群、低温菌类群等。检验结果影响了微生物对食品污染程度做出评价的客观性。依照微生物的生理生化特性理论和现用检验方法,对造成污染食品微生物种类及数量漏检因素进行探讨,与专家和同仁们商榷。     

街头食品细菌检验分析

街头食品是指在城镇街头、集贸市场等公共场所制作和销售的食品,种类繁多,生产经营条件各异,和人民群众日常生活密切相关,理应是食品卫生监督的重点。为了人民群众的身体健康,加强食品卫生管理,本次抽检了６４件街头食品。现将细菌检验结果报告如下。１材料与方法１．１样品来源用无菌饭盒采集正在销售的食品,立即送检。采自本市大商场内饮食城１９件,采自小吃店、街头小摊点４５件。１．２检验方法按照国家标准ＧＢ４７８９．２～３－９４检验菌落总数、大肠菌群。２结果为便于分析将食品分为３类：面、饭、粉、包子等小吃类,４６…     

浅谈疾控机构实验室如何开展食品检验机构资质认定

《食品安全法》颁布后,从事食品检验的疾控机构必须获得食品检验机构资质认定。本文主要从体系文件修订、食品检验能力的申报、食品检验人员的配置、设施环境和仪器设备的配置、检验方法的验证和确认、质量控制等方面阐述在疾控机构实验室开展食品检验机构资质认定的具体做法。实验室应结合自身特点,发挥原有食品检验优势,进一步加强质量控制和管理,才能顺利通过食品检验机构资质认定。     

如何提高基层疾控机构食品检验资质认定质量

食品检验机构资质认定对疾控机构提出了新要求。针对食品检验机构资质认定的特殊要求,结合基层疾控机构实验室实际,提出了建立必要管理制度、积极参与外部质量控制活动等建议。     

食品药品检验机构仪器设备管理监督检查工作经验探讨

为配合实验室管理体系的有效运行和认证认可工作的顺利推进．为内审、管理评审及持续完善管理体系提供具体建议和依据．建立了仪器设备管理监督检查方案。通过检查,找出了仪器设备运行及管理中存在的问题和不足．提出具体的改进建议．完善了工作程序。为检验科室出具的检验检测数据更加严谨、科学和公正．与国际接轨、达到数据互认提供硬件保障。     

The organisation of federal Veterinary Services in Canada: the Canadian Food Inspection Agency

The organisational design of a national Veterinary Service is critical to the overall quality and integrity of its animal health and veterinary public health infrastructure. It is well recognised that the diversity of political, economic and social situations which exist in and between countries dictates that no one model of organisational structure can be applied to all circumstances. In Canada, a re-organisation of the approach of the federal government to food inspection in 1997 resulted in the transfer of the veterinary administration to a newly created agency called the Canadian Food Inspection Agency (CFIA). The authors provide a short background on the impetus for the creation of the CFIA and an overview of its organisational structure and responsibilities in animal and veterinary public health and food safety. Also included are the logic models that were developed for the federal Veterinary Services as part of their quality and performance management framework. Integrating all federally mandated food inspection systems under the CFIA has had concrete benefits in clarifying roles and responsibilities, reducing overlap and duplication of programme functions, improving service delivery and facilitating federal-provincial collaboration. Moreover, the strength of the organisation lies in the ability of the Canadian Veterinary Services to adhere to the fundamental principles of quality which are recommended by the OIE (World organisation for animal health) for the evaluation of Veterinary Services. No single organisational structure can guarantee a highly effective or competent Veterinary Service. Common challenges exist that may or may not be addressed in whole or in part by the organisational structure. The challenges highlighted in this paper provide further thoughts on the management of shared jurisdiction, meeting public health objectives, balancing science and political accountability, and defining the role and jurisdiction of veterinarians.     

Food Standards Agency: nutrition

The Food Standards Agency undertakes a range of activities with the aim of improving the dietary health of the population and determining how best to communicate key messages to achieve dietary change. Activities include obtaining sound evidence from research and surveys, and seeking advice from independent experts. Work is also undertaken to inform and motivate the population about diet and to identify ways of improving their diet. The effectiveness of the work is monitored in order to inform future policy decisions and interventions and to understand cost implications.