Friday, 31 March 2017: 09:00
311-312 (The Square)
The challenge for the food industry is to conduct analytical testing as rapid and as close as possible to the site of sampling whilst maximizing the analytical efficiency and keeping the cost down. Innovative technologies allow reduction in the time to results, improve sensitivity, facilitate automation, and in some cases, simplify interpretation of the results. However, they are still complementary to cultural methods and must be aligned with international and local regulations. Two basic aspects should be considered as the minimum baseline for method implementation in food industry: [1] Validation against reference method(s) following internationally recognized standards (e.g., ISO 16140). [2] Protocols that are fit-for-purpose, considering aspects like laboratory layout, method workflow and biosafety requirements. Examples of recent technologies for the detection and characterization of microorganisms in food industry will be highlighted. The link to cultural principles, such as sample preparation and isolation of microorganisms, will also be discussed.