Difference between revisions of "User:Shawndouglas/sandbox/sublevel5"

From LIMSWiki
Jump to navigationJump to search
Line 52: Line 52:
The laboratory participating in these roles is performing one or more tasks that relate to the preparative (i.e., pre-manufacturing) or quality control (i.e., manufacturing) tasks of food and beverage production. Preparative work such as caloric and nutritional analysis may happen in a variety of contexts, from inside the R&D lab to in the manufacturing facility's lab itself, if it has one. This work may also be conducted by a third-party lab, or it may even be performed using non-laboratory techniques such as food composition database analysis.<ref name="ESHAHow14">{{cite web |url=https://esha.com/wp-content/uploads/2014/12/ESHA-Obtaining-Nutritional-Analysis-eBook.pdf |format=PDF |title=How to Obtain a Nutritional Analysis of Your Food Product |publisher=ESHA Research |date=December 2014 |accessdate=13 August 2022}}</ref><ref name="NohRecent20">{{cite journal |title=Recent Techniques in Nutrient Analysis for Food Composition Database |journal=Molecules |author=Noh, M.F.M.; Gunasegavan, R.D.-N.; Khalid, N.M. et al. |volume=25 |issue=19 |at=4567 |year=2020 |doi=10.3390/molecules25194567 |pmid=33036314 |pmc=PMC7582643}}</ref> However, caloric and nutritional testing—in conjunction with meeting regulatory-driven labeling requirements—still lands firmly in the role of pre-manufacturing activity, definitively after commercial formulation and packing requirements have been finalized but before the formal manufacturing process has begun.<ref name="BSNutTest">{{cite web |url=https://www.bevsource.com/news/what-do-i-need-know-about-nutrition-testing-my-beverage-brand |title=What Do I Need To Know About Nutrition Testing for My Beverage Brand? |publisher=BevSource |date=2020 |date=13 August 2022}}</ref> Allergen testing works in a vaguely similar fashion, though the manufacturer ideally uses a full set of best practices for food allergen management and testing that is confirming allergens (and correct labeling) from ingredient ordering to final production line cleanup (e.g., when a new allergen-free commercial formulation is being made or an unintended contamination has occurred).<ref name="CA80-2020">{{cite web |url=https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXC%2B80-2020%252FCXC_080e.pdf |format=PDF |title=Code of Practice on Food Allergen Management for Food Business Operators, CXC 80-2020 |work=Codex Alimentarius |date=2020 |accessdate=13 August 2022}}</ref> The end user benefits from these caloric, nutritional, and allergen analysis activities not only through the provision of a more transparent window into what they are consuming, but these laboratory activities also can better ensure end users' attempts at maintaining their own good health.  
The laboratory participating in these roles is performing one or more tasks that relate to the preparative (i.e., pre-manufacturing) or quality control (i.e., manufacturing) tasks of food and beverage production. Preparative work such as caloric and nutritional analysis may happen in a variety of contexts, from inside the R&D lab to in the manufacturing facility's lab itself, if it has one. This work may also be conducted by a third-party lab, or it may even be performed using non-laboratory techniques such as food composition database analysis.<ref name="ESHAHow14">{{cite web |url=https://esha.com/wp-content/uploads/2014/12/ESHA-Obtaining-Nutritional-Analysis-eBook.pdf |format=PDF |title=How to Obtain a Nutritional Analysis of Your Food Product |publisher=ESHA Research |date=December 2014 |accessdate=13 August 2022}}</ref><ref name="NohRecent20">{{cite journal |title=Recent Techniques in Nutrient Analysis for Food Composition Database |journal=Molecules |author=Noh, M.F.M.; Gunasegavan, R.D.-N.; Khalid, N.M. et al. |volume=25 |issue=19 |at=4567 |year=2020 |doi=10.3390/molecules25194567 |pmid=33036314 |pmc=PMC7582643}}</ref> However, caloric and nutritional testing—in conjunction with meeting regulatory-driven labeling requirements—still lands firmly in the role of pre-manufacturing activity, definitively after commercial formulation and packing requirements have been finalized but before the formal manufacturing process has begun.<ref name="BSNutTest">{{cite web |url=https://www.bevsource.com/news/what-do-i-need-know-about-nutrition-testing-my-beverage-brand |title=What Do I Need To Know About Nutrition Testing for My Beverage Brand? |publisher=BevSource |date=2020 |date=13 August 2022}}</ref> Allergen testing works in a vaguely similar fashion, though the manufacturer ideally uses a full set of best practices for food allergen management and testing that is confirming allergens (and correct labeling) from ingredient ordering to final production line cleanup (e.g., when a new allergen-free commercial formulation is being made or an unintended contamination has occurred).<ref name="CA80-2020">{{cite web |url=https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXC%2B80-2020%252FCXC_080e.pdf |format=PDF |title=Code of Practice on Food Allergen Management for Food Business Operators, CXC 80-2020 |work=Codex Alimentarius |date=2020 |accessdate=13 August 2022}}</ref> The end user benefits from these caloric, nutritional, and allergen analysis activities not only through the provision of a more transparent window into what they are consuming, but these laboratory activities also can better ensure end users' attempts at maintaining their own good health.  


Finally, laboratory testing can also be found along the production chain in the manufacturing facility itself. This type of testing is couched as [[quality control]] testing. This type of testing includes:  
Finally, laboratory testing can also be found along the production chain in the manufacturing facility itself. This type of testing is couched as [[quality control]] testing, primarily, or as [[quality assurance]], secondarily. Some of this analysis may be integrated into the production workflow, as with x-ray inspection.<ref name="DrausQual17">{{cite web |url=https://www.eaglepi.com/blog/quality-control-or-quality-assurance-in-the-food-industry/ |title=Quality Control or Quality Assurance in the Food Industry?: X-ray Inspection Equipment Ensures Both |author=Draus, C. |work=Eagle PI |date=15 November 2017 |accessdate=13 August 2022}}</ref> Fluorescence sensing technologies are also useful for contaminant testing, though they are largely limited to laboratory use, with hopes they may become more relevant for inspection at the point of production.<ref name="HanPersp20">{{cite journal |title=Perspective on recent developments of nanomaterial based fluorescent sensors: applications in safety and quality control of food and beverages |journal=Journal of Food and Drug Analysis |author=Han, A.; Hao, S.; Yang, Y. et al. |volume=28 |issue=4 |at=2 |year=2020 |doi=10.38212/2224-6614.1270}}</ref>
 
 
 


===Regulatory and security roles===
===Regulatory and security roles===

Revision as of 18:30, 13 August 2022

Tomato laboratory research.jpg

Title: What is the importance of a food and beverage testing laboratory to society?

Author for citation: Shawn E. Douglas

License for content: Creative Commons Attribution-ShareAlike 4.0 International

Publication date: August 2022

Introduction

Humanity's focus on food and water security remains one of its most important tasks in the twenty-first century,[1][2][3] particularly in the face of growing concerns about the negative ramifications of climate change.[4][5] Without a continued focus on food and water security—including all the quality and safety assurances that come with it—many elements of the world population face a grim reality of insufficient food, limited access to clean water, and malnutrition.[1][6]

In contrast to these stark realities (which are just as much about agricultural practices, societal and governmental practices, public health practices, and human approaches to climate change), much has admittedly improved in the way we ensure food and beverage security and safety, at least compared to times prior to the twentieth century. In fact, the laboratory and the science practiced in it have arguably played a significant role in better ensuring safe, quality food and beverages in our lives. However, the laboratory is only one part of an otherwise "complex adaptive system of governance"[7] that is food safety, which in turn is only one part of a larger system dedicated to food and water security.

This brief topical article will examine how modern society benefits from a food and beverage testing laboratory. It will turn to history, statistical data, and description of the roles such labs play, demonstrating their overall value.

History of laboratories in food and beverage testing

Food, Hygiene, and the Laboratory. A Short History of Food Poisoning in Britain, circa 1850–1950 : https://academic.oup.com/shm/article-abstract/12/2/293/1649538 Feeding the World Today and Tomorrow: The Importance of Food Science and Technology: https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/j.1541-4337.2010.00127.x

Milk certification and lab testing in late nineteenth century: https://books.google.com/books?id=aeGMDwAAQBAJ&printsec=frontcover

FDA Food Safety Modernization Act

Food Safety 93 to current: https://books.google.com/books?id=LO7eDwAAQBAJ

Minor bits of history, plus food preservation: https://books.google.com/books?id=G2QL_dyS5YAC&pg=PA25

Hazard Analysis and Critical Control Points (HACCP) Pillsbury, NASA, 1950s; International food safety: https://books.google.com/books?id=D00xd8qNUvYC&pg=PA1

Food Safety Modernization Act (FSMA): https://www.foodsafetynews.com/2013/10/food-labs-integral-to-changing-world-of-food-safety/ AND don't forget LAAF: https://www.limswiki.org/index.php/LII:FDA_Food_Safety_Modernization_Act_Final_Rule_on_Laboratory_Accreditation_for_Analyses_of_Foods:_Considerations_for_Labs_and_Informatics_Vendors

Related statistics

Estimates of Foodborne Illness in the United States - "All told, contaminated food causes 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year in the United States." : https://www.cdc.gov/foodborneburden/index.html

Laboratory utilization statistics (2013): https://www.foodsafetynews.com/2013/10/food-labs-integral-to-changing-world-of-food-safety/

The roles a laboratory may have in the food and beverage industry

Laboratories directly and tangentially related to the food and beverage industry play a number of roles, depending on where they're situated. These roles prove to be important in the greater scheme of industry activities, in turn providing a number of benefits to society. As gleaned from prior discussion, as well as other sources, these laboratory roles can be broadly broken into three categories: research and development (R&D), pre-manufacturing and manufacturing, and regulatory and security.

R&D roles

The laboratory participating in these roles is performing one or more tasks that relate to the development or improvement of a food, beverage, additive, or spice. This often leads to a commercial formulation, which has the "necessary details required to scale and produce your [food or beverage] in a consistent, efficient, and safe manner."[8] Even packaging solutions are targets for R&D labs in the food and beverage industry.[9]

The R&D lab is typically placed outside the manufacturing context proper, but not necessarily always. Some manufacturing companies may have an entire research complex dedicated to creating and improving some aspect of their products.[10] Other companies may take their R&D to a third-party lab dedicated to conducting development and formulation activities for manufacturers.[8][9] Food and beverage research activities aren't confined to manufacturers, however. Some higher education institutions, such as the Hartwick College Center for Craft Food & Beverage, provide research and development opportunities to students engaging in work-study programs, often in partnership with some other commercial enterprise.[11]

Food and beverage R&D labs may work towards improving packaging, testing a product's shelf life (i.e., stability), conducting flavor or aroma analysis, developing and innovating foodstuffs, reformulating existing products, and researching genetic modifications to ingredients. The end user benefits by having fresher foods that are culinarily pleasing, more nutritious, and safer for consumption.

Pre-manufacturing and manufacturing roles

The laboratory participating in these roles is performing one or more tasks that relate to the preparative (i.e., pre-manufacturing) or quality control (i.e., manufacturing) tasks of food and beverage production. Preparative work such as caloric and nutritional analysis may happen in a variety of contexts, from inside the R&D lab to in the manufacturing facility's lab itself, if it has one. This work may also be conducted by a third-party lab, or it may even be performed using non-laboratory techniques such as food composition database analysis.[12][13] However, caloric and nutritional testing—in conjunction with meeting regulatory-driven labeling requirements—still lands firmly in the role of pre-manufacturing activity, definitively after commercial formulation and packing requirements have been finalized but before the formal manufacturing process has begun.[14] Allergen testing works in a vaguely similar fashion, though the manufacturer ideally uses a full set of best practices for food allergen management and testing that is confirming allergens (and correct labeling) from ingredient ordering to final production line cleanup (e.g., when a new allergen-free commercial formulation is being made or an unintended contamination has occurred).[15] The end user benefits from these caloric, nutritional, and allergen analysis activities not only through the provision of a more transparent window into what they are consuming, but these laboratory activities also can better ensure end users' attempts at maintaining their own good health.

Finally, laboratory testing can also be found along the production chain in the manufacturing facility itself. This type of testing is couched as quality control testing, primarily, or as quality assurance, secondarily. Some of this analysis may be integrated into the production workflow, as with x-ray inspection.[16] Fluorescence sensing technologies are also useful for contaminant testing, though they are largely limited to laboratory use, with hopes they may become more relevant for inspection at the point of production.[17]

Regulatory and security roles

authenticity and adulteration testing, accreditation testing, supply chain/border testing


The Food Safety and Inspection Service (FSIS) : https://www.fsis.usda.gov/science-data/laboratories-procedures/fsis-laboratories

Conclusion

This brief topical article sought to answer "what is the importance of a food and beverage testing laboratory to society?" It notes that in particular,

References

  1. ↑ 1.0 1.1 Niza-Ribeiro, João (2022), "Food and water security and safety for an ever-expanding human population" (in en), One Health (Elsevier): 155–204, doi:10.1016/b978-0-12-822794-7.00003-4, ISBN 978-0-12-822794-7, https://linkinghub.elsevier.com/retrieve/pii/B9780128227947000034. Retrieved 2022-08-10 
  2. ↑ Young, Sera L; Frongillo, Edward A; Jamaluddine, Zeina; Melgar-Quiñonez, Hugo; Pérez-Escamilla, Rafael; Ringler, Claudia; Rosinger, Asher Y (30 July 2021). "Perspective: The Importance of Water Security for Ensuring Food Security, Good Nutrition, and Well-being" (in en). Advances in Nutrition 12 (4): 1058–1073. doi:10.1093/advances/nmab003. ISSN 2161-8313. PMC PMC8321834. PMID 33601407. https://academic.oup.com/advances/article/12/4/1058/6144691. 
  3. ↑ Hameed, Maysoun; Moradkhani, Hamid; Ahmadalipour, Ali; Moftakhari, Hamed; Abbaszadeh, Peyman; Alipour, Atieh (2 April 2019). "A Review of the 21st Century Challenges in the Food-Energy-Water Security in the Middle East" (in en). Water 11 (4): 682. doi:10.3390/w11040682. ISSN 2073-4441. https://www.mdpi.com/2073-4441/11/4/682. 
  4. ↑ Molotoks, Amy; Smith, Pete; Dawson, Terence P. (1 February 2021). "Impacts of land use, population, and climate change on global food security" (in en). Food and Energy Security 10 (1). doi:10.1002/fes3.261. ISSN 2048-3694. https://onlinelibrary.wiley.com/doi/10.1002/fes3.261. 
  5. ↑ Din, Muhammad Sami Ul; Mubeen, Muhammad; Hussain, Sajjad; Ahmad, Ashfaq; Hussain, Nazim; Ali, Muhammad Anjum; El Sabagh, Ayman; Elsabagh, Mabrouk et al.. (2022), Jatoi, Wajid Nasim; Mubeen, Muhammad; Ahmad, Ashfaq et al.., eds., "World Nations Priorities on Climate Change and Food Security" (in en), Building Climate Resilience in Agriculture (Cham: Springer International Publishing): 365–384, doi:10.1007/978-3-030-79408-8_22, ISBN 978-3-030-79407-1, https://link.springer.com/10.1007/978-3-030-79408-8_22. Retrieved 2022-08-10 
  6. ↑ Miller, Joshua D; Workman, Cassandra L; Panchang, Sarita V; Sneegas, Gretchen; Adams, Ellis A; Young, Sera L; Thompson, Amanda L (1 December 2021). "Water Security and Nutrition: Current Knowledge and Research Opportunities" (in en). Advances in Nutrition 12 (6): 2525–2539. doi:10.1093/advances/nmab075. ISSN 2161-8313. PMC PMC8634318. PMID 34265039. https://academic.oup.com/advances/article/12/6/2525/6322255. 
  7. ↑ Lytton, Timothy D. (2019). "An Introduction to the Food Safety System". Outbreak: Foodborne Illness and the Struggle for Food Safety. Chicago ; London: The University of Chicago Press. pp. 1-23. ISBN 978-0-226-61154-9. 
  8. ↑ 8.0 8.1 "Why You Need A Commercial Formula". BevSource. 13 August 2022. https://www.bevsource.com/news/why-you-need-commercial-formula. 
  9. ↑ 9.0 9.1 Gude, T. (2019). "Solutions Commonly Applied in Industry and Outsourced to Expert Laboratories". In Suman, M.. Food Contact Materials Analysis: Mass Spectrometry Techniques. Royal Society of Chemistry. doi:10.1039/9781788012973-00245. ISBN 9781788017190. 
  10. ↑ "Mondelez International Breaks Ground for New Research & Development Center in Poland". Mondelez International. 8 June 2016. https://ir.mondelezinternational.com/news-releases/news-release-details/mondelez-international-breaks-ground-new-research-development. Retrieved 13 August 2022. 
  11. ↑ "Hartwick College Center for Craft Food & Beverage". Hartwick College. https://www.hartwick.edu/about-us/center-for-craft-food-and-beverage/. Retrieved 13 August 2022. 
  12. ↑ "How to Obtain a Nutritional Analysis of Your Food Product" (PDF). ESHA Research. December 2014. https://esha.com/wp-content/uploads/2014/12/ESHA-Obtaining-Nutritional-Analysis-eBook.pdf. Retrieved 13 August 2022. 
  13. ↑ Noh, M.F.M.; Gunasegavan, R.D.-N.; Khalid, N.M. et al. (2020). "Recent Techniques in Nutrient Analysis for Food Composition Database". Molecules 25 (19): 4567. doi:10.3390/molecules25194567. PMC PMC7582643. PMID 33036314. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7582643. 
  14. ↑ "What Do I Need To Know About Nutrition Testing for My Beverage Brand?". BevSource. 13 August 2022. https://www.bevsource.com/news/what-do-i-need-know-about-nutrition-testing-my-beverage-brand. 
  15. ↑ "Code of Practice on Food Allergen Management for Food Business Operators, CXC 80-2020" (PDF). Codex Alimentarius. 2020. https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXC%2B80-2020%252FCXC_080e.pdf. Retrieved 13 August 2022. 
  16. ↑ Draus, C. (15 November 2017). "Quality Control or Quality Assurance in the Food Industry?: X-ray Inspection Equipment Ensures Both". Eagle PI. https://www.eaglepi.com/blog/quality-control-or-quality-assurance-in-the-food-industry/. Retrieved 13 August 2022. 
  17. ↑ Han, A.; Hao, S.; Yang, Y. et al. (2020). "Perspective on recent developments of nanomaterial based fluorescent sensors: applications in safety and quality control of food and beverages". Journal of Food and Drug Analysis 28 (4): 2. doi:10.38212/2224-6614.1270. 
Retrieved from "https://www.limswiki.org/index.php?title=User:Shawndouglas/sandbox/sublevel5&oldid=48652"