72 FOOD & DRINK TECHNOLOGY
Fig. 1. Food testing: The quest for methods that are simpler, faster, easier, cheaper, more reliable, more sensitive and robust is unrelenting.
New ways of looking at food T
Tim Hutton looks at a range of imaging technologies for assessing a wide range of quality and compositional aspects of food products.
Tim Hutton s’intéresse à un choix de technologie de l’imagerie pour évaluer une large gamme d’aspects concernant la qualité et la composition des produits alimentaires.
Tim Hutton untersucht eine Reihe bildgebender Technologien zur Beurteilung verschiedenster qualitativer und kompositioneller Aspekte von Nahrungsmitteln.
he recent issue of horse meat in the UK meat supply chain
has highlighted the need for rapid methods for testing food products and their raw materials. Te quest for methods that are simpler, faster, easier, cheaper, more reliable, more sensitive and robust is unrelenting.
Techniques that were once the preserve of forensics labs – like DNA profiling methods and mass spectrometry – are now equally well established in
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food and drink laboratories. DNA-based tests are routinely used to assess the authenticity of many materials – meat species, fish species, and the presence of genetically modified material, for example – as well as to ‘type’ problem bacteria such as Salmonella or Listeria, to trace the source of such contaminants. Meanwhile, mass spectrometry enables screening for a wide range of contaminants such as mycotoxins and for trace components such as vitamins.
What is perhaps less well known is that these analytical techniques are complemented by a wide range of sophisticated imaging
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