SENIOR SCIENTIST SHRIRAM INSTITUTE FOR INDUSTRIAL RESEARCH 19, - - PowerPoint PPT Presentation

BENCHMARK LAB INFRASTRUCTURE FOR FOOD ANALYSIS AND TESTING

• Dr. S.K. NAYAK

SENIOR SCIENTIST

SHRIRAM INSTITUTE FOR INDUSTRIAL RESEARCH 19, UNIVERSITY ROAD,DELHI - 110007

REQUIREMENTS OF FOOD TESTING LABS

• Food analysis –Interdisciplinary in nature
• To evaluate foods for their nutritive and safety values
• To evaluate foods for their proximate, biochemical, biophysical and

engineering analysis

REQUIREMENTS OF FOOD TESTING LABS

• ISO/IEC-17025 accreditated
• Technically qualified personnel with appropriate training and

updation on methods of sampling and analysis as per national and international methods

• Control sample retention storage in controlled temperature of

appropriate capacity

• Method validation for sampling and residual analysis, participation in

ILC and PT programme

DESIGN OF FOOD TESTING LABS It is important in developing a laboratory and preparing the layout : To recognize the required work capacity of the lab Number of staff engaged in testing Services like electricity, water, gas required Mechanisms to control cross contamination Space for future expansion of scope & volume of samples

SCOPE OF FOOD TESTING LABS

• Food chemistry
• Food microbiology
• Food rheology & other physical testing
• Molecular biology
• Sensory testing

ACCOMODATION & ENVIRONMENT Design of Lab to meet both generic and specialized activities Generic activities

• Wet chemistry needs fixed benches with provision of water,

power, sinks, cupboards, fume cupboards, reagent shelves, glassware cleaning and storage

• Instrument rooms-flexible arrangement of movable tables

and benches

ACCOMODATION & ENVIRONMENT Design of Lab to meet both generic and specialized activities Specialized activities

• Require for clean-air-work or for work on substances

(which need special care for reasons of safety) e.g. storage

• r work on toxic substances
• Design needs to be specific to ensure segregation of trace

analysis from highly concentrated formulations and from pure analytical standards

• Should have adequate fire safety measures

ACCOMODATION & ENVIRONMENT

Ventilation

• Central Air conditioning
• Minimize temperature variation
• Reduce amount of particles in air
• Ambient temperature – 20 to 25C
• RH – 45-65%
• All air exhausted from a lab must enter through either the building

HVAC system or infiltration. Lighting

• Intensity at least 300 lux at working surfaces other than those required

for specified tests

ACCOMODATION & ENVIRONMENT

Temperature

• Central Air conditioning
• Minimize temp. variation
• Ambient temp (20 to 25C)
• Supply air volume in lab with high

heat loads, viz. computers, ovens &

• ther electrical equipment, is driven

by cooling requirements.

ACCOMODATION & ENVIRONMENT

Laboratory Space

• Glassware cleaning areas should be separated from analytical areas
• Ideal bench top height -36-38 inches & depth – 28-30 inches
• Walls & ceiling –cover with enamel or epoxy paint or impervious

surface that can be easily disinfected

• Floor-cover with high quality tile or other impenetrable material
• Cracks & crevices should be minimized
• Open floor drain –undesirable

ACCOMODATION & ENVIRONMENT

Storage Area

• Sample stored at room temperature –place in container
• Written policy for rodent & insect control
• Standard policy for conditions & storage period for samples
• Outdated chemical & reagents –disposed of according to

documentary policy

• All chemical & reagents –labelled with date of received, date opened

– disposal of out-of-date

• Hazardous chemicals –stored properly as dictated by their reactivity

& quantity

ACCOMODATION & ENVIRONMENT Safety

• Design to maintain the health and well-being of analysts.
• Potentially hazardous substances used in Lab include

chemicals, radioactive materials and infectious biological agents.

• Safety must remain the primary goal of a laboratory.

Commonly used equipment in Sample preparation Lab

• Micro Balance

Rotary evaporator EQUIPMENT

Commonly used equipment in Sample preparation Lab

• Refrigerated centrifuge Solid Phase Extraction Manifold

EQUIPMENT

Commonly used equipment in Sample preparation Lab

• Turbovap concentrator Microwave Reaction System

EQUIPMENT

Commonly used equipment in Instrument Lab

• Inductively coupled plasma mass spectrometry (ICP-MS)

EQUIPMENT

 Protocol to verify the reliability of the equipment and instruments  Trained personnel for equipment use  Equipment –cleaned before & after use Temperature monitoring daily for :

• Stability chamber (for stability study)
• Ovens
• Muffle furnace
• Water baths
• Refrigerators
• Freezers
• Laboratory

EQUIPMENT

• Available and functioning

properly;

• Capable of achieving required

accuracy;

• Comply with specifications;
• Checked and calibrated before

use;

• Available and functioning

properly;

• Capable of achieving required

accuracy;

• Comply with specifications;
• Checked and calibrated before

use; Ensure all equipment (including that used for sampling) required for the test and/or calibration is:

EQUIPMENT

Records of equipment and software

• Identity of the equipment and its software;
• Maufactue’s ae, odel, ad “. No. o othe uiue

identification;

• Compliance of specifications
• Location
• Maufactue’s Istuctios
• Calibration
• maintenance plan
• Any damage, malfunction, modification or repair to equipment

EQUIPMENT

Out-of-Service when the equipment subjected to

• overloading or mishandling,
• gives suspect results,
• shown to be defective
• outside of specified limits

Actions required

• Isolated to prevent its use;
• Clearly labeled or marked as being out-of-service;
• Examined for the effect of the defect
• Addressed under the Cotol of nonconforming wok procedure.

EQUIPMENT

• Calibration Status – Labelled / identified to indicate the

status

• If the equipment goes outside the direct control of the

laboratory, check the calibration status before being returned to service.

• Intermediate Calibration Checks,
• Applying Correction factors

EQUIPMENT

EQUIPMENT FOR CHEMICAL LAB

• Analytical balance
• pH meter
• Conductivity meter
• Turbidity meter
• Colour meter (Lovibond

Tintometer)

• Refractometer
• UV-Visible Spectrophotometer
• Hot air oven
• Vacuum oven
• Muffle furnace
• Water bath
• Polarimeter
• Refrigerator & Deep freezer
• Protein Analyzer

SCOPE OF CHEMICAL LAB

Chemical Parameters

• Proximate and nutritional facts
• Water-soluble and oli-soluble vitamins
• Amino acid profile
• Fatty acid profile
• Minerals & trace metals
• Pesticide residues, contaminants, mycotoxins, etc.
• Added food colour, preservatives and antioxidants
• Migration studies from packaging materials
• Shelf life studies

EQUIPMENT FOR MICROBIOLOGY LAB

• Weighing balance
• Bio-safety cabinet
• Incubator
• Autoclave
• Microscope
• pH meter
• Refrigerator & Deep freezer
• Vortex mixer
• Colony counter
• Fumigator
• Air sampler
• ELISA Reader

SCOPE OF MICROBIOLOGY LAB

Microbiological Parameters

• Total Plate Count, Fungal Count
• Food pathogens
• Environmental air monitoring
• Swab testing
• Microbial efficacy study of preservatives in food
• Antibiotic resistant study
• Sterility assurance
• Hygiene checking

SCOPE OF MOLECULAR BIOLOGY LAB

• Foudatio fo the olecula aalysis of species i ay

laboratories starts with the polymerase chain reaction (PCR) Equipment: RT-PCR, DNA Sequencer,

• Parameters
• DNA/RNA extraction, quantification, and analysis
• Molecular diagnostic testing
• DNA finger printing & genotyping
• Detection of genetically modified organisms (GMO)
• Detection of food borne pathogens using PCR technique
• Food allergens using PCR technique

Lab shall have relevant expertise to analyze GMO products in terms of technically qualified personnel

SCOPE OF RHEOLOGY LAB

A branch of science that deals with the flow and deformation of materials. Rheological are important in the design

• f flow processes for quality control, in

predicting storage and stability and in designing texture. Equipment used : Rheometer, Viscometer, Texture analyser, Alveo- consistograph Parameters Viscosity, hardness, brittleness, adhesiveness, cohesiveness, gumminess, springiness, spreadability, tensile strength, etc.

DESIGN OF SENSORY LAB

Sensory lab lab sh should ld in inclu clude :

• Brie

riefin ing room

• Office
• Testing booths
• Sample preparation room.

Most im important con

• nsid

iderations for a a se sensory ry lab lab: :

• Lo

Location

• Ventil

ilation

• Lig

Lightin ing

• Traffic pattern
• Sample preparation
• Presentation
• Evaluators communications an

and

• Experimental

l comfort. Testing Booths

SCOPE OF INSTRUMENTAL ANALYSIS

Analytes Analytical technique Pesticide residues GC-MS/MS /LC-MS/MS Metals AAS, ICP-OES, ICP-MS Mycotoxins ELISA, LC-MS/MS Radionuclides Nuclide spectrometer /Gamma scanner Antibiotics HPLC, LC-MS/MS Vitamins HPLC, ELISA Anions like NO2, NO3, F, Cl, I Ion chromatography Amino acid profile HPLC Fatty acid profile GC-FID