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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