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  Analytical Challenges in the Food Industry
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8:30 Implications of Analytical Advances for Product Safety Decision Making NANCY J RACHMAN, GMA/FPA |
8:50 Analytical Challenges in the Contract Laboratory in Support of the Food Industry DARRYL M SULLIVAN, Covance Labs |
9:10 Confirming Safety, Quality and Authenticity of Ingredients–-on Time and in Budget SUSAN K MARTIN, The Coca-Cola Company |
9:30 The Identification, Confirmation and Quantification of Allergens in Foods JOHN H CALLAHAN, US FDA/CFSAN, Kevin J Shefcheck, Steven M Musser |
9:50 Recess |
10:05 Recent Advances in Extraction of Hydrolyzed Food Samples Using Accelerated Solvent Extraction KANNAN SRINIVASAN, Dionex Corporation, SM R Ullah, Christopher Andrew Pohl, Brett Murphy, Brian Dorich, Bruce Richter |
10:25 Dietary Fiber: The Challenge of Quantitating a Diverse Mixture JONATHAN DEVRIES, Medallion Laboratories/General Mills, John Szpylka, Brett Post, Matthew Hanson |
10:45 Development of a Low Bleed Stabilized Polyethylene Glycol Capillary Column JOHAN KUIPERS, Varian, Janice Perez, Max B Erwine, Kees van der Sar |
11:05 Determination of Multi-class, Multi-residue Sulfur-Containing Antibiotics in Animal Tissues Using Integrated Pulsed Amperometric Technique following High-Performance Liquid Chromatography SUMA R VAVILALA, University of Maryland Baltimore County, William R LaCourse |
Overview:
The Food Industry strives to ensure that the products they produce are safe and the ingredients they use are authentic. A large array of analytical tests is necessary to confirm safety, quality and/or authenticity of foods. There is also constant pressure to improve the sensitivity of analytical methods to allow detection of low-level contaminants.
Nowadays, some food companies rely heavily on third party contract laboratories, while others employ their own R&D and QA/QC departments to perform routine quality assurance testing, solve technical problems for difficult testing, and/or deal with the regulatory agencies’ concerns. Data generated by the laboratories are frequently subjected to intense scrutiny. As a result, the laboratories utilize validated methods and accreditation to international standards to support their findings and defend their results.
Safety, quality and authenticity issues present serious challenges for the Food Industry. We invited a group of leaders from different sectors of the Food Industry, including government, to discuss these challenges and their solutions.
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