Next generation techniques for microbiological and chemical food safety
Project team: Suzanne Jordan and Steve Garrett
Member funded research project
Running: January 2015 – December 2017
Project Number: 134931/2
Proposal documentation
Over recent years there have been significant advances in analytical techniques to provide rapid results, greater sensitivity and the detection of emerging food safety risks. This project will provide the opportunity to assess the use of these next generation technologies to assist in ensuring product quality and safety from a chemical and microbiological perspective.
The inbuilt flexibility within the project will allow the provision of timely responses to emerging issues that may occur during the 3 year period. This would allow the multidisciplinary team to collate and disseminate important information as well as developing and validating new methods where necessary. Previous projects in this field have enabled the introduction of additional services to our analytical portfolio, including detection of STEC in sprouted seeds, detection of food borne viruses, and improved taint analysis.
Project coverage
- RSS 2017–28: Detection of Norovirus and Hepatitis A Virus in fresh and frozen produce
- RSS 2017–06: Investigation of the use of non–targeted DNA–based techniques to determine adulteration of herbs
- RSS 2017–04: Potential of REIMS in food testing
- RSS 2016–32: Detection of human saliva on foreign bodies
- RSS 2016–20: Hydride generation ICP–MS for testing of inorganic arsenic in rice and seafood
- RSS 2016–14: Microbial metagenomics and the food industry
- RSS 2015–27: Improvements to elemental analysis by ICP‐MS.
- RSS 2015–26: Development of an LC/MS/MS based method for the analysis of chlorate and perchlorate.
- RSS 2015–25: Product benchmarking by GC/Q-TOF mass spectrometry.
- RSS 2015–24: A mass spectrometric approach to identification of mustard in foods.
- RSS 2015-20: A mass spectrometric approach to detecting adulteration of Oregano.
- RSS 2015-16: Gluten source identification by LC/MS.
- RSS 2015–14: Next generation techniques for microbiological and chemical food safety
- RSS 2014–51: Greening in fresh meat
- RSS 2014–43: Analysis of aroma compounds in hops using GC/QToF-MS
- RSS 2014–27: Confirming the identity of meat, fish and seafood ingredients.
- RSS 2014–26: Use of rapid LAMP DNA assays for meat species DNA detection.
- Food authenticity: Development of "next generation"analytical technologies to protect the food industry from food fraud.
MIG updates
- Microbiology MIG: Sep 2017
- Food and drink science MIG: May 2017
- Food and drink science MIG Output 2: Sep 2016
- Food and drink science MIG Output 1: Sep 2015
- Microbiology MIG: Jan 2015