Autentizace potravin a použití referenčních materiálů

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F18%3A63520061" target="_blank" >RIV/70883521:28110/18:63520061 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

čeština

Název v původním jazyce

Autentizace potravin a použití referenčních materiálů

Popis výsledku v původním jazyce

From the point of view of the valid legislation, the term authentic food means a food of defined origin, the content of certain substances with a defined relationship and form and must come from specified sources. A necessary condition for an authentic product is that all its components are directly related to the metabolism of the plant or animal organism from which they originate. In this context, by food authentication, we understand the process of verifying critical parameters that characterize the food, and at the same time it can lead to the detection of food adulteration. The development of methods of assessing food authenticity and detecting counterfeiting is endless in this respect, and besides the emerging possibilities of new instrumental practices in particular, and expanding the possibilities of performing current analyzes faster, more sensitively and cheaper. Hand in hand with this process are requirements for the validation of analytical methods and the related need for reference materials. The trust of the professional public in the accuracy of measurement results is important in many aspects of modern society, including consumer protection as food consumers, health care, environmental protection and fair trade. Certified reference materials (CRMs) are the basis of a modern approach to assuring the quality of analytical results by enabling calibration of devices, validation and verification of methods of analysis and comparison of analysis methods of different laboratories with each other based on the continuity and comparability of measurement results.

Název v anglickém jazyce

Food authentication and use of reference materials

Popis výsledku anglicky

From the point of view of the valid legislation, the term authentic food means a food of defined origin, the content of certain substances with a defined relationship and form and must come from specified sources. A necessary condition for an authentic product is that all its components are directly related to the metabolism of the plant or animal organism from which they originate. In this context, by food authentication, we understand the process of verifying critical parameters that characterize the food, and at the same time it can lead to the detection of food adulteration. The development of methods of assessing food authenticity and detecting counterfeiting is endless in this respect, and besides the emerging possibilities of new instrumental practices in particular, and expanding the possibilities of performing current analyzes faster, more sensitively and cheaper. Hand in hand with this process are requirements for the validation of analytical methods and the related need for reference materials. The trust of the professional public in the accuracy of measurement results is important in many aspects of modern society, including consumer protection as food consumers, health care, environmental protection and fair trade. Certified reference materials (CRMs) are the basis of a modern approach to assuring the quality of analytical results by enabling calibration of devices, verification and verification of methods of analysis and comparison of analysis methods of different laboratories with each other based on the continuity and comparability of measurement results.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

10406 - Analytical chemistry

Projekt

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Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Sborník přednášek ze 7. ročníku konference Referenční materiály a mezilaboratorní porovnání zkoušek VII

ISBN

978-80-86380-98-8

ISSN

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e-ISSN

neuvedeno

Počet stran výsledku

7

Strana od-do

30-36

Název nakladatele

Ing. Václav Helán - 2 THETA

Místo vydání

Český Těšín

Místo konání akce

Lednice

Datum konání akce

5. 11. 2018

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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