Food Safety Summit, 2015 lrgowda2k11@gmail.com - - PowerPoint PPT Presentation

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Food Safety Summit, 2015 lrgowda2k11@gmail.com - - PowerPoint PPT Presentation

May 18, 2023 167 likes •420 views

Food Safety Summit, 2015 lrgowda2k11@gmail.com Foo ood and nd th the Con onsumer umer Is Food Safe? Is Food Available? Pathogens Accessible? Toxins Affordable? Contaminants Food Security Allergens Is Food

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Food Safety Summit, 2015 lrgowda2k11@gmail.com

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Is Food Safe? Pathogens Toxins Contaminants Allergens Is Food Authentic? Meat species Fish species Plant species Ingredients How was food produced? Animal welfare Environmental Organic Fair Trade Ethics Where did the food come from? Country Locality - provenance Is Food Available? Accessible? Affordable? Food Security

Foo

  • od and

nd th the Con

  • nsumer

umer

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Which species? Which country does it come from? Is it Halal /Kosher? Does it contain Heavy metals Does it contain vet drug residues Is it fresh or frozen

  • r thawed meat

Does it contain chemical contaminants/path

  • gens

Irradiation? Is it cloned? Does it contain added gelatin Is it reconstituted meat Does it contain added water Is it PDO /PGI What is the age

  • f the meat
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Free Amino acids Water activity Volatile components Sensory pH DNA sequencing SIRMS Carbohydrates Pollen Trace elements

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Consumers demand for processed food: Ready- to-eat, High in quality, Low in cost Consumers demand for imported seasonal products to be available all year- round Food is sourced globally and international trade is substantial A long food chain: tracking and control of quality and safety of raw materials requires reliable food analysis

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Primary Produce Storage Processing Packaging Distribution Retail Consum ption

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Food Testing Tool Box

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  • 1. In-House Industry Laboratory
  • Food Producers/Processors

Due diligence

  • 2. Government Laboratory
  • State, National Referral Labs

For public health/consumer protection

  • 3. Contract Testing Laboratory
  • Independent testing

laboratory

  • Offers services as a business
  • 4. University/Research Laboratory
  • Conducts research
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.

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Laboratory Services

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QM

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A method’s performance is defined by a number of important individual characteristics.

Sensitivity Precision

  • Repeatability. Reproducibility

Accuracy Limit of Detection (LoD) Limit of Determination Bias Selectivity Linear Range Dynamic range Ruggedness, Robustness

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FBOs Government Academia LABS

How ?

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  • Involve all stakeholders: Government regulators, FBOs,

academia and private laboratories/Instrument to define the criteria to establish fit-for-purpose methods of analysis. Develop SMPRs, SLV, MLV, with identified Working Groups and Expert Review Panels

  • Public-private partnership between Government regulators,

FBOs, academia and private laboratories/Instrument to provide technical assistance to scientists involved in food safety testing through education to develop best practice testing methodologies and deliver fit-for-purpose methods of

  • analysis. To lead an inspiring training program that will

improve food safety laboratory testing

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  • Ready to use for Microbiology, food chemistry, and pesticide

residue , heavy metal testing etc. Can be used to address a nonconformance, additional method validation, internal purpose and also any regulatory dispute.