文档介绍：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 prises 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 position
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 P
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
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Conventional Methods
Conventional met