Food Authenticity Program Meeting Book (March 19, 2021)

Outcomes of the discussion

Performances characteristics of methods Inclusivity & exclusivity with testing or in silico analysis 1. Target DNA region 2. Primer selection and design

3. Database content 4. Algorithm concept 5. Evaluation of non-target DNA sequences

Single Lab Validation Study: Matrix study with the probability of identification To be discussed: number of matrices, replicates with the support of the authors of the Appendix K

Possible development of a calculator with the support of James Hardy, USDA ?

Multi Lab Validation Study: Matrix study with the probability of identification To be discussed: number of matrices, replicates with the support of the authors of the Appendix K

Possible use of factorial design with the support of Steffen Uhlig and Kapil Nichani, QuoData

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Factorial design Illustration

Study design for qualitative methods to be conducted by each of at least four laboratories ISO 16140-5:2020 Microbiology of the food chain — Method validation — Protocol for factorial interlaboratory validation for non- proprietary methods

Factor 5: Background microflora

Factor 4: Incubation conditions

Settings Factor 1: Operator

Factor 2: Culture media

Factor 3: Thawing process

1

A

C

E

G

2

B

D

F

H

3

A

C

F

H

4

B

D

E

G

5

A

C

E

H

6

B

D

F

G

7

A

D

F

G

8

B

C

E

H

The point is to determine which factors are relevant

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