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 or 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 & other 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.

EQUIPMENT 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  Ensure all equipment (including that used for sampling) required for the test and/or calibration is:  Available and functioning  Available and functioning properly; properly;  Capable of achieving required  Capable of achieving required accuracy; accuracy;  Comply with specifications;  Comply with specifications;  Checked and calibrated before  Checked and calibrated before use; use;

EQUIPMENT  Records of equipment and software  Identity of the equipment and its software;  Ma�ufactu�e�’s �a�e, �odel, a�d “. No. o� othe� u�i�ue identification;  Compliance of specifications  Location  Ma�ufactu�e�’s I�st�uctio�s  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 �Co�t�ol of nonconforming wo�k� 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 FOR CHEMICAL LAB • Analytical balance • Hot air oven • pH meter • Vacuum oven • Conductivity meter • Muffle furnace • Turbidity meter • Water bath • Colour meter (Lovibond • Polarimeter Tintometer) • Refrigerator & Deep freezer • Refractometer • Protein Analyzer • UV-Visible Spectrophotometer

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 • Refrigerator & Deep freezer • Bio-safety cabinet • Vortex mixer • Incubator • Colony counter • Autoclave • Fumigator • Microscope • Air sampler • pH meter • 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 • Fou�datio� fo� the �olecula� a�alysis of speci�e�s i� �a�y 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 of 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 onsid 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 Testing Booths l comfort.

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