AOAC 2018 Preliminary Program

This session will bring together industry, method developer and commercial laboratory stakeholder perspectives as it pertains to challenges associated with application of rapid microbiological methods. Presenters will discuss the limita- tions of accredited method validation scope as it applies to real-world method implementation, application and busi- ness considerations while trying to meet the needs of fit for purpose testing to ensure the safety of their products and environments. The objective of the session is to provide real-world considerations to the community and to generate discussion of best practices. CO-CHAIR: W. Evan Chaney, Cargill, Inc, CO-CHAIR: Patrice Arbault, Nexidia • Mike Clark, Bio-Rad Laboratories The Challenges of Method Development in a Diverse Testing Environment • David Legan, Covance Laboratories Inc. Challenges of Providing Fit for Purpose Microbiological Methods in a Commercial Laboratory. • Bradley Ziebell, ConAgra Foods The Practicalities of Performance Verification and Real-World Application of Rapid Pathogen Test Methods TUESDAY, AUGUST 28, 2018 8:15 am – 9:45 am Roundtable: Breaking New Ground—Consumer Analytical Devices Laboratories are no longer the only place where food analysis can be conducted. A new generation of portable and consumer oriented devices suggests a change of this dogma. And they are not only for industry! Many of these devices are easy to operate and lightweight, so consumers with specific dietary needs can deploy them directly in the home or restaurant. For such devices, to be useful, they need to demonstrate that their results are accurate and the methods and technologies they deploy are robust. This session will showcase the development of such next- generation consumer devices, the underlying technology, the challenges faced and resolved and the validation to demonstrate fit-for-purpose. The session will focus on devices with the abilities to test for food safety, and

in particular food allergens and substances causing food intolerances CO-CHAIR: Bert Popping, FOCOS GbR CO-CHAIR: Francisco Dias Lourenco, Nima Hot Topic Symposium: Food Fraud—A Global Challenge. How Can Analytics Help? What are the Limitations? Food Fraud is neither a new nor locally limited event. The U.S. are losing considerable amounts of tax dollars every year due to illicit transshipment activities. But they are not the only ones. It rather happens everywhere around the world, in the past, in the present and most likely in the future. We cannot change the past but we can change the future! Chemical analysis of foodstuffs is a fundamental tool to detect food fraud. As fraudsters are often very resourceful, detec- tion of adulterations is a highly sophisticated and also very dynamic challenge that food chemists are facing. Methods that work fine today may not work some months later, as fraudsters adapt their mode of adulteration quickly to new situations and therefore successfully dodge attempts to ferret out fraudulent activities. Usually those foodstuffs for which the consumer is willing to pay a premium are target of fraud. Typical examples are extra virgin olive oil, wrongly labeled fish or addition of artificial vanillin instead of using natural vanillin extracted from vanilla beans. Red and blue berries enjoy a high reputation as healthy (super) food and thus earn a premium at the groceries counter. Profit is increased by adding other kinds of cheaper berries to the red and blue berries. But not only the modes of adulteration are diverse, also the food chemists‘ ideas and the employed technologies used for detection are manifold. In this session a selection of highly promising methods to detect food fraud will be discussed. CO-CHAIR: Arne Duebecke, Tentamus Group CO-CHAIR: Alexander Krynitsky, Symbiotic Research • Connor Black, Queen’s University Belfast Innovations in Detecting Food Fraud Using Rapid Evaporative Ionisation Mass Spectrometry • Jing Yan, RIKILT Wageningen University & Research Profiles of MCPD Esters and Glycidyl Esters: Targeted Method for the Evaluation of the Authenticity of Processing Grades Olive Oils and Other Vegetable Oils • Stefan Holzmayr, aromaLAB GmbH Vanilla vs. Vanillin – Aroma, Production and Authenticity • Jana Hajšlová, University of Chemistry and Technology Prague High Resolution Mass Spectrometry Based Metabolomic Fingerprinting of Red and Blue Berries for Detection of Fruit-Based Products Adulteration

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