لائحة بنوع التحليل والكلفة والوقت المقدر للتحليل في المختبر الإقليمي - الفنار
A- Quality Management Unit Projects: I - Project Name: Implementation of Quality Management System in all Microbiological test analysis for acquiring ISO 17025 accreditation. - Project Type: Food Quality control - Status: on going - Starting Date: 1/2010, Ending Date: 1/2012 - Coordinator: Imad AMMOUN - Parent Project: IRAL / ACDI - VOCA (Lebanon Agricultural Product Control and Certification) - Objective: Food safety is a main priority in the policy of LARI general review management. For this reason, and since 2009, Fanar laboratory has been taking all the major and necessary preparatory steps to obtain the accreditation of ISO 17025 in all his microbiological test analysis method dedicated to food control program. The aim of this project is not only to ensure high quality of laboratory performance in test analysis conducted, but also contribute in facilitating the process of exporting locally produced food items and goods, the importation of up to the international and national standards products. Hence ensuring a reliable schem to assess and assist Lebanese Agro-food sector in their quest for quality excellence. Project Staff: Eng Imad AMMOUN, Rima EL HAGE, Dr. Christo HILAN, and the staff of ACDI - Coordinating and Participating Organization: ACDI- AVOCA Amaret Chalhoub - Zalka- Al Metn - - Funding Organization: LARI and ACDI - Budget Amount: 400 000$ II - Project name: Economical Impacts of ISO 22000: 2005 Certification On small Enterprises "Atayeb Company and Boulos Oil". II Project Type: Food quality Control III- Status: ongoing IV- Starting date: 1/ 2010 till 1/2011 V - Coordinator: Imad AMMOUN VI- Objective: Assisting the Agro Food SME (Small and Medium Enterprises) to obtain the ISO 22 000 in their adopted QMS. VII- Project Staff: Imad AMMOUN, Christo HILAN, Nathalie PANO VIII- Participating organization: Back I- Food Processing Unit I.1 – Mission: - Improvement of food quality (post harvest technology, transformation and valorization of food product) I. 2– staff : 1 researcher, 1 research assistant I.3– On going projects : I.3.1– Influence of geographic origin on the quality of olive oil: Determination of the PDO (protected designation of origin) or PGI (protected geographic indication) of Lebanese olive oil. I.3.2– Valorization of olive mill waste water (OMWW): Reduction of the negative impact on the environment of OMWW by: extraction of polyphenols (used as natural antioxidants), production of biomass (used as feed) and biogas. I.3.3– Chemical composition and pickling of floral buds of local varieties of Caparis spinosa: Determination of the nutritional components of local varieties of Caparis spinosa and optimization of pickling conditions of their floral buds. I.3.4– Influence of carob cultivars on physico-chemical properties of locust bean gum: Determination of the influence of local carob cultivars on the chemical composition and physical properties of locust bean gum in view to encourage the plantation of carob cultivar that produces the best locust bean gum. I.3.5– Determination of nutritional component of some local wild fruits: Amelioration of their use by studying their chemical composition to evaluate their nutritional value and technological characteristics, and to compare their characteristics with industrial varieties. I.3.6– Improvement of storage conditions of garlic : Study of the influence of storage conditions on the quantity of alicine (active component of garlic) in order to improve the quality of stored garlic. I.3.7– Sterilization of low water activity foodstuffs by using microwaves : Production of safe low water activity foodstuffs without loosing their nutritional and technological properties by using microwaves. I.4- Previous outstanding achievements: - State of the quality of the Lebanese olive oil during three campaign (1998- 1999 – 2000). - Optimization of drying conditions of thyme. I. 5- Planned activities of the unit: - Classification of Lebanese olive oil - Influence of climatic and pedologic factors on the quality of Lebanese olive oil. - Utilization of natural antioxidants I.6- Main constraints/Need: - Absence of skilled personnel and support staff - Shortage of materials and chemicals - Shortage of maintenance of existing equipments. II.3.1- Sanitary Control of Fresh Frozen and Processed Food from Animal and Vegetable Origin This activity is carried out routinely for the sake of protecting the health of the Lebanese consumer and controlling the quality of exported Lebanese products. During 2004, 10800 samples of food, feed, and water were received from public and private sectors, have been analyzed and checked for their conformity to international and Lebanese norms. II.3.2- The Effect of Pesticides on 2 strains of yeasts used for fermentation: Molecular and Kinetic Study The main objective is to study the cytotoxicity and genotoxicity effect of some pesticides residues on Metschnikowia pulcherrima, Saccharomyces cerevisiae and their process of alcoholic fermentation. Duration: 3 years. II.3.3- Physiological and Genetical Characterization of Autochthonous Strains of Yeast Used for Wine Fermentation in Lebanon The main objective is to establish a Lebanese gene bank of autochthonous strains of yeast used in wine fermentation and compare their characteristics with the French strains, and to correlate the wine production to the geographical area of grapes. Duration: The project is on its final phase. II.3.4- Identification of Fungi and Mycotoxins Production on Imported Cereals Stored in Inadequate Conditions in Some Lebanese Warehouses The objective is to identify the pathogenic fungi and evaluate their production of mycotoxins on imported cereals stored in high temperature and humidity for long period of time in some Lebanese warehouses. The output is to fix the best period of storage in order to protect the cosumer from mycotoxins contamination. Duration: 2 years. II.3.5- The Effect of Essential Oils Extracted from some Lebanese Medicinal Plants on the Growth of Aspergillus flavus and Penecillum sp. And their aflatoxins and ochratoxine Production The main objective is to prevent or treat wheat and corn grains contaminated by pathogenic fungi and their mycotoxins using natural products (essential oils) for the sake of protecting the consumer. Duration: 2 years. II.3.6- Identification of Fungi Contamination and Their Mycotoxins in Locally Produced Wheat The study will tackle the identification of different fungi contamination and their mycotoxins production at all levels: production in the field, processing, storage and distribution. Duration: 3 years. II.3.7- The Study of Antioxidant Activity of Essential Oils Extracted from some Medicinal Plants on Vegetable Oils The objective of the study is to compare the antioxidant activity of some essential oils (natural product) with α tocopherol (expensive natural product) and BHA, BHT (toxic chemicals) used to preserve oils extracted from grains (corn). Duration: 2 years. III.4- Previous Outstanding Achievements: - All types of contaminants have been identified in Lebanon, mainly food borne diseases (Salmonella, Listeria, Campylobacter and others). - The food microbiological and chemical contamination has been decreased from 45%, 39% in 1991, 5.3%, 2.26% in 2001 to 1.48%, and 0.89% in 2004 respectively. III.5- Planned Activities of the Unit: - To continue with the routine analysis of food control. - Researches towards improving the quality of food and environment. III.6- Main Constrains/Need: - Financial support for additional necessary equipments and training personnel.