food safety testing for industry 4foodreview.co.id/seminardes18/4 [prof. dr. ir. endang...

Food Safety Testing for Industry 4.0

Endang S. RahayuFaculty of Agricultural Technology, Universitas Gadjah Mada

[email protected]

Endang S Rahayu Universitas Gadjah Mada

1

Some photos taken from Googling

Presented in Food Safety Challenges for Industry 4.0 Food Review Bogor

Problem

• Gambaran mengenai pengujian di industripangan saat ini

• Apa saja yang harus disiapkan oleh industriuntuk menghadapi new era 4.0untuk menghadapi new era 4.0

Endang S RahayuUniversitas Gadjah Mada

2

Introductions –Challenges for Food Industry 4.0

• Increasing demand for minimally processed products, ready to eat foods for busy city, faster distribution –challenge for food safety

• Dinning trends are changing, dinning out with more fresh foods; Go food, Kulina, GrabFoodfoods; Go food, Kulina, GrabFood

• Fruits, vegetables, dairy, seafood, meat, poultry, and ready to eat (RTE) products – mostly involved in foodborne outbreaks

• Demand for more variety of foods, more transparent of the products in the nutritional/functional label – need more IT

• Traceability - to ensure that food can be monitored from field to fork – need digitalization


3

Challenges for Food Safety Testing

• The safety of the food supply chain remains a high priority for industry stakeholders, regulatory agencies and consumers.

• Consumers are demanding better food safety

• Novel foods must be approved for sale

– New process (not previously used for food)– New process (not previously used for food)

– New products (have no history of safe use as a food)

– Genetically Modified Food (GMO), Genetic Editing as consequence of Industry 4.0

• Innovative analytical approaches are being developed in response to emerging food safety issues.

• Testing food safety – need faster, simpler, and more accurateEndang S Rahayu

Universitas Gadjah Mada

4

Penyakitbawaan

makanan

Bakteri(infeksi/

intoksikasi)

Parasit

AlergenToksinalami

Virus

Cemaranbahan kimia(pestisida)

Mikotoksin

Gejala umumGejala umum

Nausea, muntah-muntah, diareKronis

Akut – Kerusakan hati, kanker, dll


Food Safety Hazards

• Biological Hazards

• Chemical Hazards

• Physical/Extraneous Material Hazards

• Allergenic Hazards• Allergenic Hazards

• Nutritional Hazards

• Biotechnology-related Hazards/Novel Foods

6


Biological Hazard

• Bacteria

• Viruses

• Parasites

• Prions (proteinaceous infectious

Mycotoxin producer - Mold

• Prions (proteinaceous infectious particle):– BSE/bovine spongiform encephalopathy (Mad Cow

Disease - fatal disease of nervous system of cattle)

– CJD/Creutzfeldt-Jakob Disease in human -degenaritive brain disorder that lead to dimentia and death

7

Genetically Modified Organisms Endang S Rahayu Universitas Gadjah Mada

Pathogenic Bacteria

• Bacillus cereus

• Campylobacter jejuni

• Clostridium botulinum

• Clostridium perfringens

• Shigella spp.

• Staphylococcus aureus

• Vibrio cholerae

• Vibrio parahaemolyticus• Clostridium perfringens

• Escherichia coli 0157:H7

• Escherichia coli 0104:H4

• Listeria monocytogenes

• Salmonella spp.

• Vibrio parahaemolyticus

• Vibrio vulnificus

• Yersinia enterocolitica

• Cronobacter sakazakii

8

At least 31 known pathogen Endang S Rahayu Universitas Gadjah Mada

Pathogenic Viruses

• Bacteriophage

• Enteric Virus (other than Hepatitis A and Noroviruses)

• Hepatitis A virus• Hepatitis A virus

• Norovirus

• Norwalk virus

• Rota virus

9


Parasites

• Cryptosporidium parvum

• Giardia duodenalis or intestinalis

• Taenia spp.

• Toxoplasma gondii• Toxoplasma gondii

• Trichinella spiralis

• Entamoeba histolytica

• Entamoeba coli

10


Chemical Hazards

• Mycotoxins (aflatoxin, deoxynivalenol, ochratoxin A, fumonisin, patulin)

• Natural Toxins (glyco-alkaloids)

• Marine Toxins (decomposition – histamine, microscopic marine algae)

• Environmental Contaminants (Arsenic, Cadmium, Lead, Mercury)

• Food Additives • Food Additives (food colors (natural and synthetic), pH adjusting

agents, preservatives, bleaching agents, food enzymes, glazing and polishing agents, emulsifiers, gelling agents)

• Processing-induced chemicals (Acrylamide, Ethyl Carbamate

(Urethane)

• Pesticides/Agricultural Products and

• Veterinary Drug Residues

11


Detection methods

• Chromatography

– a) Liquid Chromatography

– b) Gas Chromatography

– c) Thin Layer Chromatography

– d) Column Chromatography

• Phages

• Hybridization

• Nuclear Magnetic Resonance(NMR)

• Irradiation

• Isothermal Amplification – d) Column Chromatography

– e) Paper Chromatography

• Polymerase Chain Reaction( PCR)

• Immunoassay

• Mass Spectrometry

• Biochip/Biosensors

• Enzyme Linked ImmunosorbentAssay (ELISA)

• Microarrays

• Isothermal Amplification

• Radioimmunoassay

• Rapid Assay

• Flow Cytometry

• Agglutination

• Immunomagnetic Separation

• Cantilever

• Soxhlet Extraction Endang S Rahayu

Universitas Gadjah Mada

12

13



14

https://www.alliedmarketresearch.com/food-safety-testing-market

15



16

https://www.alliedmarketresearch.com/food-safety-testing-market

Uji mikrobiologi pada bahan makanan

7 Total mikrobia (bakteri, jamur, yeast)6 Plate Count54332 Bakteri indikator : Coliform/E.coli1 MPN0-1 Bakteri patogen -2 Media resusitasi

-3 Media diperkaya

-4 Media selektif

-5 Isolasi dan identifikasi

-6

Log jumlah sel Endang S Rahayu Universitas Gadjah Mada

Culture Independent-need separation to increase purity(Centrifugation,

Culture Methods-Sensitive, Inexpensive-Laborious, Long time


18

(Centrifugation, Filtration and ImmunoMagnetic Separation)

PCRLAMPMicroarray

ELISA

Petri - dish

Petri dish was invented in 1877By an assistant of Koch –R.J. Petri (1852 – 1921)

Thousands prepared Petri dish for mycological detection, with

John Pitt et al., 2 Sept. 1988


20


21

Culture Method

• Advantages

– Reflect viability of contaminant

– Simple

– cheap

• Disadvantages

– Laborious

– Time consuming

– Long time– cheap


22

During Fermentation

After Drying

Indoor Mold

Colonies of mold ofdried cocoa beans

using dilution method

COCOA BEAN

CEMycoS Fac of Agricultural Technology Universitas Gadjah Mada

Dominated by Black Aspergilli(OTA producer)

PETHEKAFB1: 7,46 ppb

Workshop on Food Borne Fungi with the Industries, 21-22 Oct 08

Endang S. Rahayu Universitas Gadjah Mada

Penyakit atau efek dari mengkonsumsi pangan yang terkontaminasi mold dan yeast yang patogen (jika ada)

• Immune suppression• Carcinogenic• Hepatic necrosis• Gastro-intestinal disturbances – Malnutrisi/Stunting • Tremorgenic activity (caused by penitrems, thomitrems,

aflatrem, cyclopiazonic acid, and roquefortine of Penicillium)aflatrem, cyclopiazonic acid, and roquefortine of Penicillium)• Nephrotoxic – toxic to kidney (citrinin and patulin)• Parasympathetic nerve system• Oestrogenic fertility disorder (zearalenone of Fusarium, corn) • Haemorrhage of the lung and brain• Haemaorrhage of liver• Dermal toxicosis (Trichothecene 2/T-2 toxin)• Idiopathic pulmonary hemosiderosis (indoor mold)

Detection of genes responsible for mycotoxins biosynthesisfor mycotoxins biosynthesis

Selection of Primes

Aflatoxin B1: nor-1; aflR and omtB

Ochratoxin A: ACPKS and ANPKS

Patulin: IDH (isoepoxydon dehydrogenase)

Endang S. RahayuUniversitas Gadjah Mada

Mold Diversity in Agricultural Productsand Their Mycotoxin Production

Asp. flavus , A. tamarii, A.wentii, A.niger

F. globosum, F. subglutinans, F. verticillioides, F. proliferatum,F. temperatum

A. carbonarius, A. niger,

Endang S. RahayuUniversitas Gadjah Mada

Pen. citrinum, Pen. paneum

Aflatoxins

Fumonisin

Ochratoxins

Dried-Cassava

Coffee-Beans

Patulin?

Peanuts

Cocoa-Beans

Corn

A. carbonarius, A. niger,

A.tubingensis, A.aculeatus

Most fungi originally come from soil

Dried Chili

1 2 3 4 5 6 7 8 9 10

Primer Nor-1

primer AflR

Code: 1. Marker2. CMKB3. CMSGG4. CKOKG15. CSIG6. CKPB7. CSIB

8. CKOKB9. CKOKG210. CMSGB11. CSPB12. IH13. IB14. IHK115. IC1

16. IHTM17. IC218. IHK219. IHIT20. Marker

primer OmtB

Aspergillus niger Poly Ketide Synthase gene

ACPKS (Aspergillus carbonarius Poly Ketide Synthase gene) (330 bp)

Strain

Code

Sources Mold species Aspergillus

group

Primer AFB1 Primer OTA

nor-1 aflR omtB ACPKS ANPKS

IC1 Dried fish A.tamarii Flavus group - - - - -

IC2 Dried fish A.tamarii + + + - -

IHK1 Dried fish A.flavus + + + - -

IHK2 Dried fish A.flavus + + + - -

IB Dried fish A.niger

Niger group

- - - + -

IHIT Dried fish A.niger - - - + -

IHTM Dried fish A.niger + + - - -

IH Dried fish A.niger + + - - -

CKOKG1 Chili Flavus group + + + - -

Endang S. Rahayu Universitas Gadjah Mada

CKOKG1 Chili Flavus group + + + - -

CSIG Chili + + + - -

CKOKG2 Chili + + - - -

CSPB Chili Niger group + + - - -

CKOKB Chili - + + - -

CMSGB Chili - + - + -

CMKB Chili - - - - +

SCPB Chili - - - - +

YAK-6 Coffee A.carbonarius ND ND ND + -

YAK-12 Coffee A.carbonarius ND ND ND + -


31

Polymerase Chain Reaction


Primer that only match with Helicobacter pyloriiThis primer can be used to detect H. pylorii



35

36


37



38

39

https://www.semanticscholar.org/paper/Loop-mediated-isothermal-amplification-(LAMP)-of-of-Tomita-Mori/ece6d011a57713bd7d97410a4211b9bfe079f98b/figure/0


Endang S RahayuUniversitasadjah Mada

40


Conclusions

• Innovative analytical approaches are being developed in response to emerging food safety issues.

• Testing food safety – need faster, simpler, and • Testing food safety – need faster, simpler, and more accurate


41

Dinning trends are changing: *dinning out, *online food,

*more fresh foods

Start Up:Start Up:

Go food, Kulina, GrabFood


42

Challenges for food safety testing

Persyaratan yang tinggi•Food safety bahan dasar•Sanitasi •Higienitas

Endang S. Rahayu Fak. Teknologi Pertanian UGM


Penyajian dg:Sayuran, brambang

•Segar•Minimally process•Sumber serat,

vitamin, mineral


THANK YOUTHANK YOU


48

ELISA


49


50

Bio Sensor

food safety testing for industry 4foodreview.co.id/seminardes18/4 [prof. dr. ir. endang...

Documents