在食物诊断的趋向和需要.pptVIP

Trends and Needs in Food DiagnosticsLarissa Kahr - BIT, AustriaMalin Br?nnback - TEKES, FinlandGabriela von Blankenfeld-Enkvist - TEKES, Finland第一页，共二十九页。 Aim of the StudyInvestigate technological trends and needs in Food DiagnosticsUnderstand the factors that shape and influence the development of this field.Bureau for International Research and Technology Cooperation - Austria第二页，共二十九页。 FocusBackground on food safety management toolsDescription of the methods currently used and new methods developedThe market for food diagnostics Bureau for International Research and Technology Cooperation - Austria第三页，共二十九页。 DefinitionsFood Diagnostics applies modern methods developed in human in vitro diagnostic to foodRapid Methods comprises different types of testsMiniaturised biochemical kits Antibody-based testsNucleic acid hybridisation-based tests Manual, semi-automated or fully automatedBureau for International Research and Technology Cooperation - Austria第四页，共二十九页。 DetectionBacteria, viruses, parasites, chemicals, biotoxins, heavy metals and prionsIn all steps of the food chain - from raw materials to end products Bureau for International Research and Technology Cooperation - Austria第五页，共二十九页。 Food as test matrixExtremely varied in its chemical compositionContains many different ingredientsMight contain an intrinsic microbial floraBureau for International Research and Technology Cooperation - Austria第六页，共二十九页。 Frame Food SafetyProcess control is more efficient than product control The safety of a product with low defect rates cannot be guaranteed through sampling and testingThe focus is changing from end-product testing to HACCP This has to be considered when developing new methods within the conceptual frame of food safetyBureau for International Research and Technology Cooperation - Austria第七页，共二十九页。 Microbiological methods can be divided into “traditional” or “conventional” methods and rapid methods Bureau for International Research and Technology Cooperation - Aust