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Methods of analysis, detection and control

Specific Programme Objective. FOOD QUALITY AND SAFETY. Methods of analysis, detection and control.

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Methods of analysis, detection and control

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  1. Specific Programme Objective . FOOD QUALITY AND SAFETY Methods of analysis, detection and control Contribute to the development, improvement, validation and harmonisation of reliable and cost-effective sampling and measurement strategies for chemical contaminants and existing or emerging pathogenic micro-organisms (such as viruses, bacteria, yeasts, fungi, parasites, and new agents of the prion type) so as to control the safety of the food and feed supply and ensure accurate data for risk analysis

  2. FOOD QUALITY AND SAFETY Methods of analysis, detection and control Reliable, cost effective, time efficient, results in real time, trust gaining & maintaining Aspect1 : Screening Procedures • Fast, cheap, reliable • Portable, field, in/on-line • High sample throughput • Selective <-> Multi- Analyte/Residue/ Pathogen • Stable & robust • Low LoD & LoQ • Test-Kits & sensors • “Omics” -> Pattern Recognistion / Modelling -> Unknown Substances (e.g. vet-drug control) Aspect 2 : Confirmatory Procedures • Sophisticated & reliable • Selective <-> Multi- Analyte/Residue/ Pathogen • Stable • Low LoD & LoQ • Low solvent extraction • Selective clean-up step • Selective end-point • e.g.LC-MS-MS,GC-MS-MS, DNA-fingerprinting, Dilution-CFU-counting • Matching screening procedure(s) Aspect 3 : Reliability • Intra-lab quality control / assurance • Inter-lab quality control / assurance • Acceptance criteria • Low suspected false negative & positive results • Benchmarking • Accreditation • Standardisation (guide) • Communication (results)

  3. Specific Programme FOOD QUALITY AND SAFETY Methods of analysis, detection and control Actual situation • More rigorous controls • Different sources of potential contamination (raw materials, Countries) • New emerging pathogens and contaminants • Total Chain Research action • Improve prevention, detection and control strategies along the food production chain • Use powerful and more sophisticated technologies such as ‘omics’ and biotechnology • Anticipation and control of emerging pathogens, new contaminants and non-conventional agents • Develop methods to show benefits related to the health of the consumer Number of EoIs received: 166 Total sent to experts 83

  4. Topics prioritised in EoI: Prevention, control and treatment of prion diseases (NOE) FOOD QUALITY AND SAFETY Methods of analysis, detection and control

  5. Topics prioritised in EoI: Control strategies for newly and future emerging foodborne pathogenic micro-organisms. (IP) FOOD QUALITY AND SAFETY Methods of analysis, detection and control

  6. Topics prioritised in EoI: New perspectives on health risks from cooked foods and food products (IP) FOOD QUALITY AND SAFETY Methods of analysis, detection and control

  7. Topics prioritised in EoI: Prevention and control of zoonosis diseases (NOE) FOOD QUALITY AND SAFETY Methods of analysis, detection and control

  8. Topics prioritised in EoI: Microbial food safety, consumer risk perception and alternative food production. (IP) FOOD QUALITY AND SAFETY Methods of analysis, detection and control

  9. Topics prioritised in EoI: New biotechnologies for monitoring chemical contaminants in food products (IP) FOOD QUALITY AND SAFETY Methods of analysis, detection and control

  10. http://europa.eu.int/comm/research/quality-of-life.html Contact persons at Food Quality Unit Achim Boenke Phone: +3222960756 Fax: +3222964322 achim.boenke@cec.eu.int Dyanne Bennink Phone: +3222959183 Fax: +3222964322 dyanne.bennink@cec.eu.int FOOD QUALITY AND SAFETY Methods of analysis, detection and control

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