The National Food Safety Risk Evaluation Center hosts a 2022 food safety risk monitoring biotoxin testing technology training course

On June 14, 2022, sponsored by the National Food Safety Risk Evaluation Center (hereinafter referred to as the "Food Evaluation Center"), and the National Food Safety Risk Monitoring Bio, co -organized by the Zhejiang Provincial Disease Prevention and Control Center (hereinafter referred to as the "Zhejiang Provincial Disease Control Center") The toxin detection technology training course was held in the form of online video conferences. Liu Zhaoping, deputy director of the Food Evaluation Center, and Jiang Jianmin, deputy director of the Zhejiang Provincial Center for Disease Control and Prevention, attended the opening ceremony of the training course and delivered a speech. More than 300 people from 31 provinces (autonomous regions, municipalities), Xinjiang Production and Construction Corps and some prefecture -level disease prevention and control centers, food evaluation centers, technical cooperation centers, and comprehensive technology institutions of food safety demonstration zones attended. Training.

Deputy Director Liu Zhaoping emphasized the importance of food safety risk monitoring, as well as the basic role of laboratory testing for risk monitoring work, requiring localities to strengthen awareness of the importance of risk monitoring work, increase responsibility, and request the food evaluation center to do a good job of training. Work, communication issues, improve training effects.

Zhao Yunfeng, director of the Chemical Laboratory of Food Evaluation Center, and Zhou Shuang, deputy director, presided over the training meeting. Researcher Yang Xin, a Risk Monitoring Center of the Food Evaluation Center, introduced the results of the national food safety risk monitoring of biological toxin monitoring in 2021, and interpreted the 2022 biotoxin monitoring plan and work requirements. This training focuses on the standard operating procedures for the determination standards for the determination standards of the B and G, galcopic galcopin A, rice yeast acid, and cyanoside. Training experts explain the key steps, operating points, and detection precautions for the testing of relevant methods. Participating students consult and discuss the technical problems and doubts existing in actual operations, and training experts conduct online answers and exchanges online.

Through this targeted technical training, the relevant requirements of the food safety risk monitoring manual method were further clarified, and the technical foundation was laid for the completion of the monitoring plan and task.

(This article is supplied by the chemical laboratory)

Source: National Food Safety Risk Evaluation Center

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