Trends and Needs in Food Diagnostics讲述说明.ppt

Bureau for International Research and Technology Cooperation - Austria What did we look at? The report is structured in three parts: gives an introduction into the concept of food safety management tools, including HACCP, a discussion of the statistical limitations of food testing. General methodological requirements, biofilms in the food industry, Market analysis and discussion of the factors that will shape the future of the market, including method validation and a discussion of the factors that will shape the future of the market, including method validation (this is of practical relevance for e.coli O157:H7, Listeria in ready to-eat foods, GMO, etc. ), refer to the chapter as of great importance Practical importance: online monitoring of pathogens with low occurrence with varying amounts of shelf-life limiting bacteria and even pathogens due to statistical limitations taking three days or more to detect specific pathogens Conventional methods are still considered the “gold standard” the output of the laboratory can thereby be improved to obtain the desired sensitivity Microscopic methods based on DEFT IMS will be further developed to enhance the speed and sensitivity of different detection methods. The automation of the method can be expected in the next future. The combination with homogenous assays with multiplexing capacity and potential for automation will lead to further decrease in the time to result, increased sensitivity, improved sample throughput and user friendliness. Especially of PCR for larger food laboratories They often allow detection of several analytes that can be further exploited for food diagnostic applications. The development of real time methods for monitoring of the cleaning process in the food industry will have an impact on problems that are associated with biofilm formation and might therefore directly improve food safety in the food industry. Methods based on ATP bioluminescence, Adenylate kinase but also biosensor