Rapid Analysis Techniques in Food Microbiology
edited by P. Patel
Traditional microbiological techniques are
increasingly being replaced by a new generation of rapid or alternative methods
able to produce results much more quickly and reliably. This highly practical
book reviews the current status of these techniques from an international perspective,
and with particular emphasis on commercially available detection and estimation systems.
This book is for biochemists, microbiologists and technologists in the food industry and
academic, research and public health institutions.
History of and prospects for rapid and instrumental methodology for the microbiological
examination of foods: The contemporary role and the character of microbiological
examination of food samples. Pitfalls in introducing 'rapid' methods. An overall appraisal
of analytical principles suggested. Suitability of the most promising, available principles.
Achievements and prospects. Impact for education at undergraduate and postgraduate level.
Development and evaluation of membrane filtration techniques in microbial analysis:
Brief history of membrane filters. Early uses of membrane filters. Inter-brand
variability of membrane filters. Current status of membrane filter methods. Analyses based
on membrane filters. HGMF. Millipore samplers.
Evaluation of commercial kits and instruments for the detection of foodborne bacterial
pathogens and toxins: Detection of foodborne pathogens. Detection of
bacterial toxins. Future perspectives.
Microbiological applications of immunomagnetic techniques: ImmunoDynabeads for separation
and concentration of Salmonella. Potential of novel colloidal magnetic fluids in
microbial analysis. Immunomagnetic detection of bacterial toxins. Future perspectives.
Automated electrical techniques in microbiological analysis: What do the instruments
measure? When are measurements made? Are assays faster than those by conventional tests?
Current instrumentation and systems. Instrument outputs. Spoilage assays. Detection and
enumeration of indicator organisms. Detection of pathogens. Indirect conductimetry. Future
Modern methods for the detection of viruses in food: Background. Preparation of samples.
Cell culture. Immunoassays. Nucleic acid hybridization. Gene amplification. Other methods.
Why look for viruses in foods? Future prospects.
Luminescent techniques for microbiological analysis of foods: ATP bioluminescence.
Bacteriophage bioluminescence. Future trends.
Modern methods for detecting and enumerating foodborne fungi: Cultural methods. Rapid methods.
Scope for rapid microbiological methods in modern food production: Traditional approach
to microbiological control. HACCP approach to microbiological control. Regulatory perspectives.
Detection and identification of foodborne microbial pathogens by the
polymerase chain reaction: food safety applications:
Foodborne diseases. PCR fundamentals. PCR: some practical considerations.
PCR format variations and applications. Immunomagnetic separation and PCR. PCR detection
and identification of foodborne microorganisms: bacteria. PCR detection and identification
of foodborne microorganisms: viruses. PCR detection and identification
of foodborne microorganisms: parasites.