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Food safety: Summary

Let’s recap what has been covered this week.

We started by considering what food safety means and the types of hazard that are important in relation to food and how they may arise.

We introduced you to the EU’s Rapid Alert System for Food and Feed and you had the opportunity to interrogate the system in order to discover what particular hazards have been causing most problems recently.

We then considered why we need tests to be able to detect food hazards and what the key characteristics of such tests are if they are going to be useful for food safety testing - good detection sensitivity and specificity are essential.

Finally, you examined some of the techniques used in food safety applications such as lateral flow tests and you explored a method developed within The Institute for Global Food Security for the immunomagnetic separation and PCR detection of Salmonella in meat.

Hopefully, the content that has been delivered in this week has helped you understand more about food safety test development and the importance of validation before use.

Thank you for all your engagement and rich discussions this week!

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This article is from the free online course:

Tackling Global Food Safety

Queen's University Belfast