Download - Dr. S.K. NAYAK SENIOR SCIENTIST
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 25C
• 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 25C)
• 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.
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
Available and functioning properly;
Capable of achieving required accuracy;
Comply with specifications;
Checked and calibrated before use;
Available and functioning properly;
Capable of achieving required accuracy;
Comply with specifications;
Checked and calibrated before use;
Ensure all equipment (including that used for sampling) required for the test and/or calibration is:
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
EQUIPMENT FOR CHEMICAL LAB
• Analytical balance
• pH meter
• Conductivity meter
• Turbidity meter
• Colour meter (Lovibond Tintometer)
• Refractometer
• UV-Visible Spectrophotometer
• Hot air oven
• Vacuum oven
• Muffle furnace
• Water bath
• Polarimeter
• Refrigerator & Deep freezer
• Protein Analyzer
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
• Bio-safety cabinet
• Incubator
• Autoclave
• Microscope
• pH meter
• Refrigerator & Deep freezer
• Vortex mixer
• Colony counter
• Fumigator
• Air sampler
• 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 should include :
Briefing room
Office
Testing booths
Sample preparation room.
Most important considerations for a sensory lab:
Location
Ventilation
Lighting
Traffic pattern
Sample preparation
Presentation
Evaluators communications and
Experimental comfort. Testing Booths
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