国外食品检验教程(英文).pptxVIP

Trends and Needs in Food Diagnostics Larissa Kahr - BIT, Austria Malin Brännback - 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. Bureau for International Research and Technology Cooperation - Austria Focus Background on food safety management tools Description of the methods currently used and new methods developed The market for food diagnostics Bureau for International Research and Technology Cooperation - Austria 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 Bureau for International Research and Technology Cooperation - Austria Detection Bacteria, viruses, parasites, chemicals, biotoxins, heavy metals and prions In all steps of the food chain - from raw materials to end products  Bureau for International Research and Technology Cooperation - Austria Food as test matrix Extremely varied in its chemical composition Contains many different ingredients Might contain an intrinsic microbial flora Bureau for International Research and Technology Cooperation - Austria 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 Bureau for International Research and Technology Cooperation - Austria Microbiological methods can be divided into “traditional” or “conventional” methods and rapid methods Bureau for International Research and Technology Cooperation - Austria Conventional Methods Conventional me