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Many measurements of product and process characteristics have traditionally been 'off-line', involving removing the product and taking it to a quality control laboratory for analysis over a period of hours or even days. However, the development of faster, more automated methods of production, and the shift to more proactive quality and safety management systems such as HACCP, has forced the food industry to look for more rapid methods with the potential for continuous, real-time measurement of products and processes. With its distinguished editor and international team of contributors, this important collection summarises key developments in this growing field.Part 1 reviews the emergence of new methods for analysing food safety. It includes chapters on the detection of foreign bodies, other contaminants such as toxins, pesticides, dioxins and veterinary residues, and rapid methods for detecting pathogenic and spoilage bacteria. Part 2 discusses the measurement of product quality. There are chapters on analysing ingredients such as additives and micronutrients, genetically-modified organisms and added water. A number of chapters discuss methods for analysing food composition, and the use of electronic noses to monitor food quality. A final chapter reviews ways of integrating such measurements into effective process control.Rapid and on-line instrumentation for food quality assurance provides a benchmark of good practice in this important field, and will be a valuable reference for the food industry.
Contents
IntroductionPRODUCT SAFETYOn-line Detection of Contaminants, R. RighelatoIntroductionProcess issuesDetection of chemical contaminantsDetection of foreign bodiesConclusionsSources of further information and adviceReferencesOn-line Immunochemical Assays for Contaminant Analysis, I.TothillIntroductionPrinciples and Applications of Immunochemical AssaysImmunoassays for food contaminant analysisImmunochemical sensors (immunosensors)On-line immunosensors in food processingFuture trendsConclusionsSources of further information and adviceReferencesUsing Bioassays in Contaminant Analysis, L. HoogenboomIntroductionThe use of bioassays: the case of dioxinsThe use of bioassays for other contaminantsFuture trendsAcknowledgementsReferencesThe Rapid Detection of Pesticides in Food, R. Luxton and J. HartIntroductionDetecting Pesticides: Physiochemical MethodsDetecting Pesticides: Biological MethodsThe Principles of BiosensorsDeveloping Low-Cost BiosensorsUsing Biosensors: Pesticide Residues in Grain, Fruit and VegetablesFuture TrendsSources of Further Information and AdviceFurther ReadingDetecting Antimicrobial Drug Residues, A. SternesjoIntroductionCurrent Screening Methods for Residue DetectionDeveloping Biosensors: The Use of Surface Plasmon ResonanceUsing Biosensors to Detect Veterinary Drug ResiduesBiosensor Applications in the Food IndustryFuture TrendsSources of Further Information and AdviceReferencesDetecting Veterinary Drug Residues, N. van Hoof, K. de Wasch, H. Noppe, S. Poelmans, and H de BrabenderIntroductionVeterinary Medical ProductsMethods for Detecting residuesValidating detection MethodsRapid on-line Confirmation of Different Veterinary ResiduesFuture TrendsAcknowledgementsReferencesThe Rapid Detection of Toxins in Food: A Case Study, G. Palleschi, D. Moscone and L. MicheliIntroductionImmunosensorsDetecting Toxins: Domoic acidDetecting Toxins: Okadaic acidDetecting Toxins: SaxitoxinDeveloping On-line ApplicationsConclusionsAcknowledgementsReferencesRapid detection Methods for Microbial Contamination, I. Tothill and N. MaganIntroductionConventional MethodsSpecialised Techniques: Epifluorescence (DEFT), Bioluminescence and Particle CountingSpecialised Techniques: Flow Cytometry, Electron Microscopy and Immunoassay TechniquesCellular Components Detection: API, Metabolising Enzymes and Nucleic AcidsElectrochemical Methods: Impedimetry, Conductivity and Other MethodsImmunosensors: Amperometric, Potentiometric, Acoustic Wave-Based and Optical SensorsDetection of Moulds Using Biochemical MethodsElectronic NosesConclusions: Commercial ProductsSources of Further Information and AdviceReferencesRapid analysis of Microbial Contamination of Water, L. BonadonnaIntroductionCurrent Techniques and Their LimitationsIdentifying Indicator OrganismsThe Development of More Rapid Detection MethodsDeveloping Online MonitorsFuture TrendsSources of Further Information and AdviceReferencesPRODUCT QUALITYRapid Techniques for Analysing Food Additives and Micronutrients, C. BlakeIntroductionThe Range of Rapid MethodsChromatographic TechniquesX-ray FluorescencePCR, immunoassays and biosensorsOther Rapid MethodsFuture Trends Sources of Further Information and AdviceReferencesDetecting Genetically-Modified Ingredients, M. Pia, T Esteve, and P. PuigdomonechIntroductionPrinciples of AnalysisPolymerase Chain Reaction (PCR) TechniquesIdentifying Genetically-Modified IngredientsFuture TrendsReferencesIn-line Sensors for Food Process Monitoring and Control, P. Patel and C. BeveridgeIntroductionPrinciples of In-line SensorsCurrent Commercial Sensor SystemsDealing with Complex Food MatricesFuture TrendsSources of Further Information and AdviceReferencesMeasurement of Added Water in Food Stuffs, M. KentIntroductionProblems in Measuring Added WaterMeasuring the Dielectric Properties of WaterInstrumentation for Measuring Dielectric PropertiesApplicationsFuture trendsSources of Further Information and AdviceReferencesSpectroscopic Techniques for Analysing Raw Material Quality, R. Cubeddu, A. Pifferi, P. Taroni, and A. TorricelliIntroductionAdvantages of Time-Resolved Optical MethodsPrinciples of Time-Resolved ReflectanceInstrumentationData AnalysisEffect of Skin and Penetration DepthOptical Properties of Fruits and VegetablesApplications: Analysing Fruit Maturity and Quality DefectsFuture trendsSources of Further Information and AdviceReferencesUsing Spectroscopic Techniques to Monitor Food Composition, P. Grenier, V. Bellon-Maurel, R. Wilson, and P. NiemelaIntroductionSpectroscopic TechniquesInstrument Design for On-line ApplicationsApplications: Analysing the Composition of Cereal and Dairy ProductsFuture trendsSources of Further Information and AdviceReferencesConfocal Laser Microscopy (CSLM) for Monitoring Food Composition, R. Tromp, Y. Nicolas, F. van de Velde and M. PaquesIntroductionThe Principles of CSLMSample PreparationApplications: Food Composition Future TrendsReferencesUsing Electronic Noses to Assess Food Quality, H. ZhangIntroductionThe Theory and Application of Electronic NosesComparing Types of Electronic NoseCurrent Commercial Instruments and Selection CriteriaData Analysis MethodsApplicationsFuture TrendsSources of Further Information and AdviceReferencesRapid Olfaction Arrays in Practice, G. OlafsdottirIntroductionSpoilage Odours and Product Quality: The Case of FishElectronic Noses: Principles and ApplicationsValidation of the Performance of Electronic NosesDeveloping Rapid and On-line ApplicationsFuture TrendsSources of Further Information and AdviceReferencesOn-line Analysis and Control of Product Quality, G. Montague, E. Martin, and J. MorrisIntroductionProcess ModellingCase study 1: Quality Assessment in Breakfast Cereal ProductionBuilding Models of Breakfast Cereal ProductionOn-line Implementation and PerformanceCase-study 2: Improving Process Control in French Fry ManufactureOn-line Implementation and PerformanceFuture TrendsSources of Further Information and AdviceReferences
