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