1、Trends and Needs in Food DiagnosticsLarissa Kahr-BIT,AustriaMalin Brnnback-TEKES,FinlandGabriela von Blankenfeld-Enkvist-TEKES,FinlandBureau for International Research and Technology Cooperation-AustriaAim of the Study8Investigate technological trends and needs in Food Diagnostics8Understand the fac
2、tors that shape and influence the development of this field.Bureau for International Research and Technology Cooperation-AustriaFocus8Background on food safety management tools8Description of the methods currently used and new methods developed8The market for food diagnostics Bureau for Internationa
3、l Research and Technology Cooperation-AustriaDefinitions8Food Diagnostics applies modern methods developed in human in vitro diagnostic to food8Rapid Methods comprises different types of tests Miniaturised biochemical kits Antibody-based tests Nucleic acid hybridisation-based tests Manual,semi-autom
4、ated or fully automatedBureau for International Research and Technology Cooperation-AustriaDetection8Bacteria,viruses,parasites,chemicals,biotoxins,heavy metals and prions8In all steps of the food chain-from raw materials to end products Bureau for International Research and Technology Cooperation-A
5、ustriaFood as test matrix8Extremely varied in its chemical composition8Contains many different ingredients8Might contain an intrinsic microbial floraBureau for International Research and Technology Cooperation-AustriaFrame Food Safety8Process control is more efficient than product control 8The safet
6、y of a product with low defect rates cannot be guaranteed through sampling and testing8The focus is changing from end-product testing to HACCP 8This has to be considered when developing new methods within the conceptual frame of food safetyBureau for International Research and Technology Cooperation
7、-AustriaMicrobiological methods can be divided into“traditional”or“conventional”methods and rapid methods Bureau for International Research and Technology Cooperation-AustriaConventional Methods8Conventional methods rely on culturing microorgansims onto agar plates8Laborious and time-consuming 884%o
8、f all tests arebased on counting viable cells8Required by national and international regulatory agencies for official controlBureau for International Research and Technology Cooperation-AustriaRapid Methods8Advantages in analysis time 8Possibility to eliminate labour intensive steps 8Potential for a
9、utomation 8However,lengthy incubation procedures are still necessary 8First one-shift methods under development8ELISA and PCR are dominating8Lack of a common validation procedure 8Mostly not accepted for official control purposesBureau for International Research and Technology Cooperation-AustriaMet
10、hods8Advances in Viable Cell Count Methods8Miniaturisation and Diagnostic Kits,Biochemical Identification Techniques 8Antibody-based methods8Immunomagnetic Separation8Nucleic acid-based assays8Biosensors8Microarrays8Flow Cytometry8Bacteriophage-Based Techniques8ATP bioluminescence8Adenylate kinase b
11、ioluminescence8Riboprinting and Pulse-Field Gel Electrophoresis Bureau for International Research and Technology Cooperation-AustriaViable cell counting8Will remain important for the assessment of safety and quality of food products8development of semi-automated alternative methods8new methods are b
12、ased on growth and metabolic activity 8Microscopic methods8flow cytometry and cell sorting(FACS)Bureau for International Research and Technology Cooperation-AustriaImmunoassays8ELISA(with dipstick technology),Immunochromatography8Fully automated systems already on the market8New recombinant antibodi
13、es and molecular imprinting techniques to improve sensitivity and versatilityBureau for International Research and Technology Cooperation-AustriaImmunomagnetic Separation 8Speed up enrichment steps8No detection method itself8Combination with different end-detection methods to improve-Speed and sensi
14、tivity-Sample throughput-User friendliness-Automation expected in the next future Bureau for International Research and Technology Cooperation-AustriaNucleic acid based assay8Directly or after amplification with PCR8Development of homogenous assays and automation improves routine use and reduces fal
15、se positive results after PCR8New assay formats under developmentBureau for International Research and Technology Cooperation-AustriaBiosensors and Microarrays8On-line or on-site,sensitive,low-cost,rapid methods for routine-use 8Prototypes under development 8Have high potential for automation8Simple
16、 and portable equipment can be designed 8Applications within quality and process control,control of fermentation processes,quality and safety control of raw materials and for HACCP monitoring Bureau for International Research and Technology Cooperation-AustriaHygiene monitoring8Need to develop real
17、time methods to monitor cleaning procedure 8Methods should be cheap,robust8ATP bioluminescence,Adenylate kinase,biosensor applications might be further developedBureau for International Research and Technology Cooperation-AustriaMethods ImplementationIn house8alternative methods for viable cell coun
18、ts8hygiene monitoring8chemical analysisOutsourcing8pathogen testingBureau for International Research and Technology Cooperation-AustriaThe Market for Food DiagnosticsDefinitions8Food Analysis:all food testing8Food Diagnostics:food testing with rapid methods 8Microbiological Testing:all testing for m
19、icroorganisms 8Food Microbiological Testing:all testing for microorganisms in food and beveragesBureau for International Research and Technology Cooperation-AustriaThe Market for Food DiagnosticsSome figures 8Food analysis global market 1.1 billion 8Shared by about 50 companies8USA and Europe make u
20、p about 2/38565 million global sales for Food microbiological tests 8Rapid methods 115 million or a 20%total market shareBureau for International Research and Technology Cooperation-Austria TechnologySales($US millions)Market Share(%)ELISA/EIA7061DNA2522Impedance109Flow Cytometry54ATP 54Total115100B
21、ureau for International Research and Technology Cooperation-Austria Food Analysis(million)Food Diagnostics(million)%Food Diagnostics(million)Food pathogens97,51315%Spoilage 22037,517%Chemical contaminants5319,540%Process chemicals1201610%Total490,586 Bureau for International Research and Technology
22、Cooperation-AustriaValidation8AOAC validation body in the U.S.8NordVal and MicroVal are the Nordic and European bodies8Problem:lack of a common validation procedure8Inhibits establishment of rapid methods Bureau for International Research and Technology Cooperation-AustriaConclusions8Many new method
23、s and technologies are being developed8Increased sample throughput and efficiency through automation 8The market for rapid methods is small 8Penetration of rapid methods has been slow8Lack of a common validation procedure inhibits acceptance of new methods 8The incentive to transfer technologies mig
24、ht be too lowBureau for International Research and Technology Cooperation-AustriaRecommendations8Microarrays and biosensors should be technologically evaluated8New market opportunities within quality and process control should be explored 8The development of new methods should always include efforts
25、 to implement the new method8The formation of a private service sector should be encouragedBureau for International Research and Technology Cooperation-AustriaSeven Steps of the HACCP Plan1.Hazard Analysis Identify critical food-production process wherehazards could occur,assess their severity and h
26、uman health risk,anddetermine a preventative measure2.Determination of Critical Control Points Identify critical controlpoints in the process at which the potential hazard can be controlled oreliminated3.Specification of Critical Limits Institute control measures andestablished criteria to measure c
27、ontrol at those critical points.4.Monitoring Monitor critical control points by establishing proceduresfor how the critical measures will be monitored5.Corrective Actions Take corrective action when the criteria are notbeing met,including disposal or reprocessing of the food6.Verification Routinely
28、check the system for accuracy to verify that itis functioning properly and consistently7.Documentation Establish effective record-keeping procedures thatdocument and provide a historical record of the facilitys food safetyperformanceBureau for International Research and Technology Cooperation-Austri
29、aSecondary Food ProcessingDomestic Food PreparationFood retailing Food CateringPrimary ProductionSupply of Agricultural InputsPrimary Food ProcessingFood DistributionBureau for International Research and Technology Cooperation-Austria TOTAL QUALITY MANAGEMENT QUALITY MANAGEMENT ISO 9000 FOOD SAFETY HACCP GHP/GMP Food Safety Management Tools
