Enumeration of viable yeasts and filamentous fungi associated with fermented foods and beverages is also important. Khachatourians, in Encyclopedia of Food Microbiology (Second Edition), 2014 Critical Evaluation of TechniquesĪssessment of fungal contamination or spoilage flora of ingredients and processed foods is an essential part of any food safety and food quality assurance or control programs. Therefore these rapid technologies need to be developed further using appropriate funding to move the technology from research to commercial products. Early and sensitive detection will aid in eliminating these toxins from entering the food chain and preventing illness and protecting life. Based on all the investigations reported in this chapter, it is apparent that innovation in this area is taking place at a rapid pace.
Applying nanomaterials in the development of sensors for mycotoxins will make these devices highly sensitive and more applicable for lab-on-a chip diagnosis.
#MICRO FOCUS CONTROLPOINT SOFTWARE#
Innovation in biosensor technology to include analysis software and microfluidics that can handle directly the food sample can make these devices of great potential in this application area. However, biosensor devices need to be further developed to face these new challenges such as multiplex analysis of several toxins where arrays of sensors need to be developed at the same chip. Biosensors can fulfil these requirements. Therefore, a need exists for simple and sensitive diagnostics methods that can detect multiple mycotoxins which occur at low concentrations in different food and feed matrices.
#MICRO FOCUS CONTROLPOINT PORTABLE#
It is advantageous for these techniques to be portable since a large number of mycotoxin analyses could benefit from on-site testing for risk assessment and management. Analysing mycotoxins at the required legislative limit requires very highly sensitive devices that allow rapid analysis. Tothill, in Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed, 2011 14.7 Conclusionsīiosensors have the potential to provide rapid and specific sensing for food quality assurance.
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