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12
SCIENTIFIC SESSIONS
Regulatory Microbiological Criteria and
Rapid Food Micro Methods: The European
Playground
North America and Europe have specific regulations regard-
ing microbiological criteria for foodstuff. The European
regulation for these microbiological criteria, EC 2073/2005,
specifies the critical information for the various food-borne
pathogens and the hygiene indicators, according to the
food categories. Furthermore, this regulation mentions the
reference methods that should be used for performing food
analysis, and defines the framework for the use of alterna-
tive (also called rapid) microbiological methods in place of
the reference methods. Any alternative method to be used
for food testing in EU, shall be evaluated against the refer-
ence method according to international validation programs,
mainly ISO 16140 for EU. Different validation programs such
as Afnor, MicroVal and NordVal have been set in Europe for
the official certification of these alternatives methods. Since
the ISO 16140 standard has been considerably revised and
will be officially released in 2015, this symposium has been
developed to illustrate the new requirements in regards
of the EU microbiological criteria and also in the view of
harmonization with other international validation programs
such as AOAC-PTM & AOAC-OMA. The value of this new
standard will also be discussed in regards of the food
industry operator needs and expectations. An update on
the European playground and a presentation on the final
changes to ISO 16140 will be provided as a foundation to
discuss the following questions:
•
What are the key elements of a European validation
scheme?
•
How are implemented the new criteria outlined within the
revised ISO 16140?
•
How does the AOAC validation scheme harmonize with
European validation protocol?
•
What are the benefits for a food industry laboratory to use
certified methods?
CO-CHAIR:
Philippe Leroux,
PhL Consultant
CO-CHAIR:
Danièle Sohier,
ADRIA
CO-CHAIR:
Patrice Arbault,
Nexidia
•
Bertrand Lombard,
ANSES
European Regulation on Microbiological Criteria for
Food and New Trends
•
Danièle Sohier,
ADRIA
Revision of EN ISO 16140 Standard: A New Opening
for Method Validation
•
Valentine Digonnet,
AFNOR Certification
NF-Validation Mark: Implementation of the New
Validation Requirements
•
Pamela Wilger,
Cargill, Inc,
Testimonials: What Does Mean the Use of Validated
Methods to the Food Industry?
Analysis of Metals and Metals Speciation
in Food
As people become ever more interested in the quality
of the food, beverages, and dietary supplements they
consume every day, the presence of heavy metals in
products has become a matter of growing concern. In
addition, there is increasing awareness regarding the
forms of metals present in foods, as different species of
metals (e.g., inorganic arsenic or methylmercury) have
different toxicological properties. Many natural foodstuffs
can accumulate heavy metals from the environment (i.e.,
the soil and water), but determining exactly how much of
a specific metal or metal species in a product can require
sensitive analytical techniques and experienced laboratory
personnel. Perhaps even more importantly, since natural
levels can often be in the low parts-per-billion range,
laboratories that are not experienced with the proper
analytical methods can easily contaminate samples or
overestimate concentration by improper correction for
matrix interferences. The focus of this session is to present
the current state of analytical method development and
research for the determination of heavy metals and metals
speciation in food
CO-CHAIR:
Michelle Briscoe,
Brooks Rand Labs
CO-CHAIR:
Cory Murphy,
Canadian Food Inspection Agency
•
Russell Gerads,
Brooks Rand Labs
Analysis of Wine for the Characterization of Inorganic
Arsenic and Metalloid Compounds
•
Erik Larsen,
Technical University of Denmark,
National Food Institute
Detection and Characterization of Nanoparticles in Food
and Biological Materials - An Introduction
•
Jens Sloth,
Technical University of Denmark,
National Food Institute
Trace Elements in Seaweed: Analysis and Applications