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Food Contamination Detection Handbook
from C.H.I.P.S.

Rapid and On-Line Instrumentation for Food Quality Assurance
edited by Ibtisam E. Tothill

Features of Rapid and On-Line Instrumentation for Food Quality Assurance:

  • Includes coverage of detection of foreign bodies and other contaminants such as toxins, pesticides, dioxins, and veterinary residues
  • Covers rapid methods for detecting pathogenic and spoilage bacteria
  • Discusses analyzing ingrediants such as additives and micronutrients, GMOs, and added water
  • Explores methods for analyzing food composition and the use of electronic noses to monitor food quality
  • Reviews ways of integrating measurements from electronic noses into effective process control

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 analyzing 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

Part 1: Product safety

Chapter 1: On-line detection of contaminants
R Righelato, Asbourne Biosciences, UK

  • Process issues
  • Detection of chemical contaminants
  • Detection of foreign bodies

Chapter 2: On-line immunochemical assays for contaminant analysis
ITothill, Cranfield University, UK

  • Principles and applications of immunochemical assays
  • Immunoassays for food contaminant analysis
  • Immunochemical sensors (immunosensors)
  • On-line immunosensors in food processing

Chapter 3: Using bioassays in contaminant analysis
L Hoogenboom, State Institute for Quality Control of Agricultural Products (RIKILT), The Netherlands
  • The use of bioassays: the case of dioxins
  • The use of bioassays for other contaminants

Chapter 4: The rapid detection of pesticides in food
R Luxton and J Hart, University of the West of England, UK
  • Detecting pesticides: physiochemical methods
  • Detecting pesticides: biological methods
  • The principles of biosensors
  • Developing low-cost biosensors
  • Using biosensors: pesticide residues in grain, fruit and vegetables

Chapter 5: Detecting antimicrobial drug residues
A Sternesjo, Swedish University of Agricultural Sciences
  • Current screening methods for residue detection
  • Developing biosensors: the use of surface plasmon resonance
  • Using biosensors to detect veterinary drug residues
  • Biosensor applications in the food industry

Chapter 6: Detecting veterinary drug residues
N van Hoof, K de Wasch, H Noppe, S Poelmans and H de Brabender, Ghent University, Belgium
  • Veterinary medical products
  • Methods for detecting residues
  • Validating detection methods
  • Rapid on-line confirmation of different veterinary residues

Chapter 7: The rapid detection of toxins in food: a case study
G Palleschi, D Moscone and L Micheli, University of Rome 'Tor Vergata', Italy
  • Immunosensors
  • Detecting toxins: domoic acid
  • Detecting toxins: okadaic acid
  • Detecting toxins: saxitoxin
  • Developing on-line applications

Chapter 8: Rapid detection methods for microbial contamination
I Tothill and N Magan, Cranfield University, UK
  • Conventional methods
  • Specialised techniques: epifluorescence (DEFT), bioluminescence and particle counting
  • Specialised techniques: flow cytometry, electron microscopy and immunoassay techniques
  • Cellular components detection: API, metabolising enzymes and nucleic acids
  • Electrochemical methods: impedimetry, conductivity and other methods
  • Immunosensors: amperometric, potentiometric, acoustic wave-based and optical sensors
  • Detection of moulds using biochemical methods
  • Electronic noses
  • Commercial products

Chapter 9: Rapid analysis of microbial contamination of water
L Bonadonna, Isituto Superiore di Sanita Rome, Italy
  • Current techniques and their limitations
  • Identifying indicator organisms
  • The development of more rapid detection methods
  • Developing online monitors

Part 2: Product quality

Chapter 10: Rapid techniques for analysing food additives and micronutrients
C Blake, Nestle Research Centre, Switzerland
  • The range of rapid methods
  • Chromatographic techniques
  • X-ray fluorescence
  • PCR, immunoassays and biosensors
  • Other rapid methods

Chapter 11: Detecting genetically-modified ingredients
M Pia, T Esteve and P Puigdomonech, Insitut de Biologica Molecular de Barcelona CSIS, Spain
  • Principles of analysis
  • Polymerase chain reaction (PCR) techniques
  • Identifying genetically-modified ingredients

Chapter 12: In-line sensors for food process monitoring and control
P Patel and C Beveridge, Leatherhead Food International Ltd, UK
  • Principles of in-line sensors
  • Current commercial sensor systems
  • Dealing with complex food matrices

Chapter 13: Measurement of added water in food stuffs
M Kent, Consultant, UK
  • Problems in measuring added water
  • Measuring the dielectric properties of water
  • Instrumentation for measuring dielectric properties
  • Applications

Chapter 14: Spectroscopic techniques for analysing raw material quality
R Cubeddu, A Pifferi, P Taroni and A Torricelli, Politecnico di Milano, Italy
  • Advantages of time-resolved optical methods
  • Principles of time-resolved reflectance
  • Instrumentation
  • Data analysis
  • Effect of skin and penetration depth
  • Optical properties of fruits and vegetables
  • Applications: analysing fruit maturity and quality defects

Chapter 15: Using spectroscopic techniques to monitor food composition
P Grenier and V Bellon-Maurel, Cemagref, France
R Wilson, Institute of Food Research, UK
P Niemela, VTT Biotechnology, Finland
  • Spectroscopic techniques
  • Instrument design for on-line applications
  • Applications: analysing the composition of cereal and dairy products

Chapter 16: Confocal laser microscopy (CSLM) for monitoring food composition
R Tromp, Y Nicolas, F van de Velde and M Paques, Wageningen Centre for Food Sciences, The Netherlands
  • The principles of CSLM
  • Sample preparation
  • Applications: food composition

Chapter 17: Using electronic noses to assess food quality
HZhang, University of Florida, USA
  • The theory and application of electronic noses
  • Comparing types of electronic nose
  • Current commercial instruments and selection criteria
  • Data analysis methods
  • Applications

Chapter 18: Rapid olfaction arrays in practice
G Olafsdottir, Icelandic Fisheries Laboratories, Iceland
  • Spoilage odours and product quality: the case of fish
  • Electronic noses: principles and applications
  • Validation of the performance of electronic noses
  • Developing rapid and on-line applications

Chapter 19: On-line analysis and control of product quality
G Montague, E Martin and J Morris, University of Newcastle, UK
  • Process modelling
  • Case study : quality assessment in breakfast cereal production
  • Building models of breakfast cereal production
  • On-line implementation and performance
  • Case-study : improving process control in french fry manufacture
  • On-line implementation and performance

Index

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Rapid and On-Line Instrumentation
for Food Quality Assurance

edited by Ibtisam E. Tothill
406 pages $268.95 + shipping
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