Developments in rapid detection/high throughput screening techniques for identifying pathogens in food

Description

For reasons of food safety and quality assurance, rapid identification of pathogens causing spoilage and infections in food matrices is essential. Conventional approaches include enrichment of microbial pathogens in a range of non-selective and pathogen-specific selective media, followed by biochemical and phenotypic identification. In conventional culturing techniques, time-dependent detection is a major obstacle when it comes to delicate foods such as fish, dairy products and fresh produce. To overcome the limits of conventional approaches, numerous detection technologies such as molecular-, spectroscopy- and spectrometry-based methods, as well as optical phenotyping and biosensor methods are now available. This chapter provides an overview of the principles, mechanisms and applications of new and emerging technologies for microbial identification in food systems. It also provides researchers in the field of food safety and quality assurance with the known advantages and limitations of available rapid detection techniques for identifying pathogens in foods.

Table of contents

• 1 Introduction
• 2 Conventional methods
• 3 Molecular methods
• 4 Spectroscopic methods
• 5 Mass spectrometry methods
• 6 Optical phenotyping methods
• 7 Biosensor methods
• 8 Detection of parasites
• 9 Advantages and limitation of microbial detection method
• 10 Conclusion
• 11 Where to look for further information
• 12 Acknowledgements
• 13 References