Agrarwissenschaftliches Symposium - 20. Sept. 2010 Hans-Eisenmann-Zentrum for Agricultural Science New bioanalytical methods to assure food safety and quality Neue bioanalytische Methoden zur Sicherung der Lebensmittelqualität Michael W. Pfaffl Lehrstuhl für Physiologie, TU München Weihenstephan, 85354 Freising [email protected]Agrarwissenschaftliches Symposium - 20. Sept. 2010 Hans-Eisenmann-Zentrum for Agricultural Science What is Food Quality & Safety ? Food Safety Protecting the food supply from microbial, chemical, and physical hazards or contamination that may occur during all stages of food production: growing, harvesting, processing, transporting, preparing, distributing, storing, and handling. The goal of food safety monitoring is to keep food wholesome, safe to eat and free of disease causing agents such as: – infectious agents (bacteria, viruses, parasites, fungus, e.g. Salmonella, E. coli, EHEC, Hepatitis A, …) – toxic chemicals (natural toxins, pesticide, heavy metals, trace elements, antibiotics, preservatives, drugs, hormones, …) – foreign objects (e.g. bone, rocks, metal, …) Food Quality Food quality is the quality characteristics of food that is acceptable to consumers. This includes food appearance (size, shape, colour, gloss, and consistency), texture, flavour, factors such as federal grade standards, and ingredients (chemical, physical, microbial, secondary plant components, pre- or probiotics, synbiotics, …)
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New bioanalytical methods to assure food safety and ... · to assure food safety and quality Neue bioanalytische Methoden ... Effect of food quality on GIT eubiosis for Agricultural
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Hans-Eisenmann-Zentrumfor Agricultural ScienceWhat is Food Quality & Safety ?
Food Safety
Protecting the food supply from microbial, chemical, and physical hazards orcontamination that may occur during all stages of food production: growing,harvesting, processing, transporting, preparing, distributing, storing, andhandling.The goal of food safety monitoring is to keep food wholesome, safe to eat andfree of disease causing agents such as:
– infectious agents (bacteria, viruses, parasites, fungus, e.g. Salmonella, E.coli, EHEC, Hepatitis A, …)
Food quality is the quality characteristics of food that is acceptable toconsumers. This includes food appearance (size, shape, colour, gloss, andconsistency), texture, flavour, factors such as federal grade standards, andingredients (chemical, physical, microbial, secondary plant components, pre- orprobiotics, synbiotics, …)
Riedmaier I, Becker C, Pfaffl MW, Meyer HHD. - ReviewThe use of omic technologies for biomarker development to tracefunctions of anabolic agents. Journal of Chromatogr A. 2009
Riedmaier I, Becker C, Pfaffl MW, Meyer HHD. (2009) ReviewThe use of -omic technologies for biomarker development to tracefunctions of anabolic agents. Journal of Chromatography A
Cocitation based network of genesregulated at least 2 fold betweencontrol and treatment. (and min NE of0.5 in at least one condition)
4.7
-6.8
0.0
Genes from input list are coloredbased on ratio between control andtreatment. Red – induced , blue –repressed with treatment.
White boxes represent transcriptionfactors that are cocited with at least10 input genes.Green lines indicate potential bindingsites in the promoter region.