国外食品检验培训的幻灯片(english).ppt

Trends and Needs in Food Diagnostics Larissa Kahr - BIT, Austria Malin Br?nnback - TEKES, Finland Gabriela von Blankenfeld-Enkvist - TEKES, Finland Aim of the Study Investigate technological trends and needs in Food Diagnostics Understand the factors that shape and influence the development of this field. Focus Background on food safety management tools Description of the methods currently used and new methods developed The market for food diagnostics Definitions Food Diagnostics applies modern methods developed in human in vitro diagnostic to food Rapid Methods comprises different types of tests Miniaturised biochemical kits Antibody-based tests Nucleic acid hybridisation-based tests Manual, semi-automated or fully automated Detection Bacteria, viruses, parasites, chemicals, biotoxins, heavy metals and prions In all steps of the food chain - from raw materials to end products  Food as test matrix Extremely varied in its chemical composition Contains many different ingredients Might contain an intrinsic microbial flora Frame Food Safety Process control is more efficient than product control The safety of a product with low defect rates cannot be guaranteed through sampling and testing The focus is changing from end-product testing to HACCP This has to be considered when developing new methods within the conceptual frame of food safety Microbiological methods can be divided into “traditional” or “conventional” methods and rapid methods Conventional Methods Conventional methods rely on culturing microorgansims onto agar plates Laborious and time-consuming 84% of all tests arebased on counting viable cells Required by national and international regulatory agencies for official control Rapid Methods Advantages in analysis time Possibility to eliminate labour intensive steps Potential for automation However, lengthy incubation procedures are still necessary First one-shift methods under development ELISA and PCR are dominating Lack of a common v