RAPID AND ONLINE INSTRUMENTATION FOR FOOD QUALITY CONTROL

By SARAH MOORE

PART I PRODUCT SAFETY 1 ON-LINE DETECTION OF CONTAMINANTS 11 INTRODUCTION 12 PROCESS ISSUES 13 DETECTION OF CHEMICAL CONTAMINANTS 14 DETECTION OF FOREIGN BODIES 15 CONCLUSIONS 16 SOURCES OF FURTHER INFORMATION AND ADVICE 17 REFERENCES 2 ON-LINE IMMUNOCHEMICAL ASSAYS FOR CONTAMINANT ANALYSIS 21 INTRODUCTION 22 PRINCIPLES AND APPLICATIONS OF IMMUNOCHEMICAL ASSAYS 23 IMMUNOASSAYS FOR FOOD CONTAMINANT ANALYSIS 24 IMMUNOCHEMICAL SENSORS (IMMUNOSENSORS) 25 ON-LINE IMMUNOSENSORS IN FOOD PROCESSING 26 FUTURE TRENDS 27 CONCLUSIONS 28 SOURCES OF FURTHER INFORMATION AND ADVICE 29 REFERENCES 3 USING BIOASSAYS IN CONTAMINANT ANALYSIS 31 INTRODUCTION 32 THE USE OF BIOASSAYS: THE CASE OF DIOXINS 33 THE USE OF BIOASSAYS FOR OTHER CONTAMINANTS 34 FUTURE TRENDS 35 ACKNOWLEDGEMENTS 36 REFERENCES 4 THE RAPID DETECTION OF PESTICIDES IN FOOD 41 INTRODUCTION 42 DETECTING PESTICIDES: PHYSICOCHEMICAL METHODS 43 DETECTING PESTICIDES: BIOLOGICAL METHODS 44 THE PRINCIPLES OF BIOSENSORS 45 DEVELOPING LOW-COST BIOSENSORS 46 USING BIOSENSORS: PESTICIDE RESIDUES IN GRAIN, FRUIT AND VEGETABLES 47 FUTURE TRENDS 48 SOURCES OF FURTHER INFORMATION AND ADVICE 49 FURTHER READING 5 DETECTING ANTIMICROBIAL DRUG RESIDUES 51 INTRODUCTION 52 CURRENT SCREENING METHODS FOR RESIDUE DETECTION 53 DEVELOPING BIOSENSORS: THE USE OF SURFACE PLASMON RESONANCE 54 USING BIOSENSORS TO DETECT VETERINARY DRUG RESIDUES 55 BIOSENSOR APPLICATIONS IN THE FOOD INDUSTRY 56 FUTURE TRENDS 57 SOURCES OF FURTHER INFORMATION AND ADVICE 58 REFERENCES 6 DETECTING VETERINARY DRUG RESIDUES 61 INTRODUCTION 62 VETERINARY MEDICINAL PRODUCTS 63 METHODS FOR DETECTING RESIDUES 64 VALIDATING DETECTION METHODS 65 RAPID ON-LINE CONFIRMATION OF DIFFERENT VETERINARY RESIDUES 66 FUTURE TRENDS 67 ACKNOWLEDGEMENTS 68 REFERENCES 7 THE RAPID DETECTION OF TOXINS IN FOOD: A CASE STUDY 71 INTRODUCTION 72 IMMUNOSENSORS 73 DETECTING TOXINS: DOMOIC ACID 74 DETECTING TOXINS: OKADAIC ACID 75 DETECTING TOXINS: SAXITOXIN 76 DEVELOPING ON-LINE APPLICATIONS 77 CONCLUSIONS 78 ACKNOWLEDGEMENTS 79 REFERENCES 8 RAPID DETECTION METHODS FOR MICROBIAL CONTAMINATION 81 INTRODUCTION 82 CONVENTIONAL METHODS 83 SPECIALISED TECHNIQUES: EPIFLUORESCENCE (DEFT), BIOLUMINESCENCE AND PARTICLE COUNTING 84 SPECIALISED TECHNIQUES: FLOW CYTOMETRY, ELECTRON MICROSCOPY AND IMMUNOASSAY TECHNIQUES 85 CELLULAR COMPONENTS DETECTION: API, METABOLISING ENZYMES AND NUCLEIC ACIDS 86 ELECTROCHEMICAL METHODS: IMPEDIMETRY, CONDUCTIVITY AND OTHER METHODS 87 IMMUNOSENSORS: AMPEROMETRIC, POTENTIOMETRIC, ACOUSTIC WAVE-BASED AND OPTICAL SENSORS 88 DETECTION OF MOULDS USING BIOCHEMICAL METHODS 89 ELECTRONIC NOSES 810 CONCLUSIONS: COMMERCIAL PRODUCTS 811 SOURCES OF FURTHER INFORMATION AND ADVICE 812 REFERENCES 9 RAPID ANALYSIS OF MICROBIAL CONTAMINATION OF WATER 91 INTRODUCTION 92 CURRENT TECHNIQUES AND THEIR LIMITATIONS 93 IDENTIFYING INDICATOR ORGANISMS 94 THE DEVELOPMENT OF MORE RAPID DETECTION METHODS 95 DEVELOPING ONLINE MONITORS 96 FUTURE TRENDS 97 SOURCES OF FURTHER INFORMATION AND ADVICE 98 REFERENCES PART II PRODUCT QUALITY 10 RAPID TECHNIQUES FOR ANALYSING FOOD ADDITIVES AND MICRONUTRIENTS 101 INTRODUCTION 102 THE RANGE OF RAPID METHODS 103 CHROMATOGRAPHIC TECHNIQUES 104 X-RAY FLUORESCENCE AND OTHER INDIRECT METHODS 105 PCR, IMMUNOASSAYS AND BIOSENSORS 106 OTHER RAPID METHODS 107 FUTURE TRENDS 108 SOURCES OF FURTHER INFORMATION AND ADVICE 109 REFERENCES 11 DETECTING GENETICALLY-MODIFIED INGREDIENTS 111 INTRODUCTION 112 PRINCIPLES OF ANALYSIS 113 POLYMERASE CHAIN REACTION (PCR) TECHNIQUES 114 IDENTIFYING GENETICALLY-MODIFIED INGREDIENTS IN PRACTICE 115 FUTURE TRENDS 116 REFERENCES 12 IN-LINE SENSORS FOR FOOD PROCESS MONITORING AND CONTROL 121 INTRODUCTION 122 PRINCIPLES OF IN-LINE SENSORS 123 CURRENT COMMERCIAL SENSOR SYSTEMS 124 DEALING WITH COMPLEX FOOD MATRICES 125 FUTURE TRENDS 126 SOURCES OF FURTHER INFORMATION AND ADVICE 127 REFERENCES 13 MEASUREMENT OF ADDED WATER IN FOODSTUFFS 131 INTRODUCTION 132 PROBLEMS IN MEASURING ADDED WATER 133 MEASURING THE DIELECTRIC PROPERTIES OF WATER 134 INSTRUMENTATION FOR MEASURING DIELECTRIC PROPERTIES 135 APPLICATIONS 136 FUTURE TRENDS 137 SOURCES OF FURTHER INFORMATION AND ADVICE 138 REFERENCES 14 SPECTROSCOPIC TECHNIQUES FOR ANALYSING RAW MATERIAL QUALITY 141 INTRODUCTION 142 ADVANTAGES OF TIME-RESOLVED OPTICAL METHODS 143 PRINCIPLES OF TIME-RESOLVED REFLECTANCE 144 INSTRUMENTATION 145 DATA ANALYSIS 146 EFFECT OF SKIN AND PENETRATION DEPTH 147 OPTICAL PROPERTIES OF FRUITS AND VEGETABLES 148 APPLICATIONS: ANALYSING FRUIT MATURITY AND QUALITY DEFECTS 149 FUTURE TRENDS 1410 SOURCES OF FURTHER INFORMATION AND ADVICE 1411 REFERENCES 15 USING SPECTROSCOPIC TECHNIQUES TO MONITOR FOOD COMPOSITION 151 INTRODUCTION 152 SPECTROSCOPIC TECHNIQUES 153 INSTRUMENT DESIGN FOR ON-LINE APPLICATIONS 154 DESIGN OR ADAPTATION OF MIR, OPTOTHERMAL AND RAMAN SPECTROMETERS 155 APPLICATIONS: ANALYSING THE COMPOSITION OF CEREAL AND DAIRY PRODUCTS 156 FUTURE TRENDS 157 SOURCES OF FURTHER INFORMATION AND ADVICE 158 REFERENCES 159 ACKNOWLEDGEMENTS 16 CONFOCAL SCANNING LASER MICROSCOPY (CSLM) FOR MONITORING FOOD COMPOSITION 161 INTRODUCTION 162 THE PRINCIPLES OF CSLM 163 SAMPLE PREPARATION 164 APPLICATIONS: FOOD COMPOSITION 165 FUTURE TRENDS 166 REFERENCES 17 USING ELECTRONIC NOSES TO ASSESS FOOD QUALITY 171 INTRODUCTION 172 THE THEORY OF ELECTRONIC NOSES 173 COMPARING SENSOR TYPES OF ELECTRONIC NOSE 174 CURRENT COMMERCIAL INSTRUMENTS AND SELECTION CRITERIA 175 DATA ANALYSIS METHODS 176 APPLICATIONS 177 FUTURE TRENDS 178 SOURCES OF FURTHER INFORMATION AND ADVICE 179 REFERENCES 18 RAPID OLFACTION ARRAYS FOR DETERMINING FISH QUALITY 181 INTRODUCTION 182 SPOILAGE ODOURS AND PRODUCT QUALITY: THE CASE OF FISH 183 ELECTRONIC NOSES: PRINCIPLES AND APPLICATIONS 184 VALIDATION OF THE PERFORMANCE OF THE ELECTRONIC NOSE 185 DEVELOPING RAPID AND ON-LINE APPLICATIONS 186 FUTURE TRENDS 187 SOURCES OF FURTHER INFORMATION AND ADVICE 188 REFERENCES 19 ON-LINE ANALYSIS AND CONTROL OF PRODUCT QUALITY 191 INTRODUCTION 192 PROCESS MODELS 193 CASE STUDY 1: QUALITY ASSESSMENT IN BREAKFAST CEREAL PRODUCTION 194 BUILDING MODELS OF BREAKFAST CEREAL PRODUCTION 195 ON-LINE IMPLEMENTATION AND PERFORMANCE 196 CASE STUDY 2: IMPROVING PROCESS CONTROL IN FRENCH-FRY MANUFACTURE 197 ON-LINE APPLICATION AND PERFORMANCE 198 FUTURE TRENDS 199 SOURCES OF FURTHER INFORMATION AND ADVICE 1910 ACKNOWLEDGEMENTS 1911 REFERENCES INDEX