Control technologies involved in data production include a set of modern methodologies:

1^st Step

The hygienic and chemical status of foods will be documented by conventional microbiological methods, photometry (UV-VIS) and chromatographic techniques (HPLC, GC-MS).

2^nd Step

Isolated microbial strains of pathogenic microorganisms will be further characterized by standard methods. The phenotypic and molecular characteristics of the samples will be combined for the formulation of different microbial strains. The purpose of the procedure is to investigate the epidemiological surveillance of strains with isolate data (food, origin, isolation time, geographical area) for the direct correlation of the source and course of the microbiological contamination, from the food processing unit to the final product.

3^rd Step

A multi-spectral videometer system will be applied to food samples as a screening method for food. The use of multi-spectral food data will serve to develop an innovative, non-destructive screening method of food that will aim at correlating the possible presence of pathogenic microorganisms and / or chemical contaminants with multi-spectral food data.

All analytical (microbiological, chemical), phenotypic and multi-spectral data relevant to the foods to be tested will be included in the E-platon digital platform. These data, through their tailor-made processing and interactive real-time imaging, with advanced multivariate statistical analysis techniques such as PCA, PLSR and time series analysis, will contribute to the association of chemical and microbiological with the food safety requirements either with the origin of the registered microbial strain (through its genetic and phenotypic characteristics) or with the organoleptic characteristics of the food.