BASIC PRINCIPLES IN QUALITY ASSURANCE AND CONTROL OF RESULTS OF FOOD CHEMICAL ANALYSES
Journal Title: Българско списание за обществено здраве (Bulgarian Journal of Public Health) - Year 2015, Vol 0, Issue 2
Abstract
Provision and quality control of the results of chemical analyzes of foods are important prerequisites for obtaining objective data from chemical analysis. The article provides an overview of standards and guidelines for quality definitions of accuracy, precision, sensitivity, reproducibility, relevance, specificity, stability are set, as well. The category of «uncertainty» is also explained in details. The quality of the data from chemical analysis is crucial to clarify the composition of foods and is the basis of food production in the announcement of the composition on the labels, in studies of actual nutrition of the population, in compiling menus and dietary regimes.
Authors and Affiliations
Desislava Gyurova
Keywords
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