scholarly journals Biosensors for the Analysis of Food- and Waterborne Pathogens and Their Toxins

2006 ◽  
Vol 89 (3) ◽  
pp. 873-883 ◽  
Author(s):  
Avraham Rasooly ◽  
Keith E Herold
Keyword(s):  
Real Time ◽  
Optical Sensors ◽  
Food Production ◽  
Control Point ◽  
Food Microbiology ◽  
Microbial Pathogens ◽  
Critical Control Point ◽  
Microbial Analysis ◽  
Real Time Detection ◽  
Microbial Toxins

Abstract Biosensors are devices which combine a biochemical recognition element with a physical transducer. There are various types of biosensors, including electrochemical, acoustical, and optical sensors. Biosensors are used for medical applications and for environmental testing. Although biosensors are not commonly used for food microbial analysis, they have great potential for the detection of microbial pathogens and their toxins in food. They enable fast or real-time detection, portability, and multipathogen detection for both field and laboratory analysis. Several applications have been developed for microbial analysis of food pathogens, including E. coli O157:H7, Staphylococcus aureus, Salmonella, and Listeria monocytogenes, as well as various microbial toxins such as staphylococcal enterotoxins and mycotoxins. Biosensors have several potential advantages over other methods of analysis, including sensitivity in the range of ng/mL for microbial toxins and <100 colony-forming units/mL for bacteria. Fast or real-time detection can provide almost immediate interactive information about the sample tested, enabling users to take corrective measures before consumption or further contamination can occur. Miniaturization of biosensors enables biosensor integration into various food production equipment and machinery. Potential uses of biosensors for food microbiology include online process microbial monitoring to provide real-time information in food production and analysis ofmicrobial pathogens and their toxins in finished food. Biosensors can also be integrated into Hazard Analysis and Critical Control Point programs, enabling critical microbial analysis of the entire food manufacturing process. In this review, the main biosensor approaches, technologies, instrumentation, and applications for food microbial analysis are described.

scholarly journals Real-time testing of foods: the Holy Grail?

2004 ◽  
Vol 25 (3) ◽  
pp. 30
Author(s):  
Julian Cox
Keyword(s):  
Real Time ◽  
Hazard Analysis ◽  
Physiological State ◽  
Control Point ◽  
Food Microbiology ◽  
Microbiological Analysis ◽  
Food Matrix ◽  
Holy Grail ◽  
Critical Control Point ◽  
And Control

The approach to quality assurance and control in the food industry has changed, especially with the widespread implementation of preventative, process-oriented food safety plans grounded in Hazard Analysis Critical Control Point (HACCP) and risk assessment principles. However, microbiological analysis of foods remains critical to the management of quality and safety of food products, particularly with respect to the detection of pathogens. The time to complete tests has decreased significantly but, the required sensitivity of the test, the physiological state of the target analyte, the food matrix and associated non-target microflora, all constrain further acceleration of testing and limit the potential for achieving real-time testing of foods, particularly when testing for pathogens such as Salmonella. While real time testing may be the ultimate goal, is it food microbiology?s Holy Grail?

Surface functionalization allowing repetitive use of optical sensors for real-time detection of antibody-bacteria interaction

2015 ◽  
Vol 9 (7) ◽  
pp. 730-737 ◽  
Author(s):  
Marika Kutscher ◽  
Manuel Rosenberger ◽  
Bernhard Schmauss ◽  
Lorenz Meinel ◽  
Udo Lorenz ◽  
...  
Keyword(s):  
Real Time ◽  
Surface Functionalization ◽  
Optical Sensors ◽  
Real Time Detection

scholarly journals Control of Listeria monocytogenes in food production plants

2008 ◽  
Vol 62 (5-6) ◽  
pp. 301-315
Author(s):  
Mirjana Dimitrijevic ◽  
Nedjeljko Karabasil ◽  
Natasa Kilibarda ◽  
Vlado Teodorovic ◽  
Milan Baltic
Keyword(s):  
Production Process ◽  
Food Production ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Contamination ◽  
Production Equipment ◽  
Control Measures ◽  
Stress Factors ◽  
Critical Control Point ◽  
The One

L. monocytogenes has been established in different plants for the production of food, including dairy plants, abattoirs, plants for the processing of fish, as well as those for the production of ready-to-eat (RTE) food and this fact is being considered as the primary mechanism of food contamination with this bacteria. There is also the factor of numerous and diverse contaminated production equipment, because it has certain parts that are inaccessible for the necessary cleaning and disinfection. The temperature, position, as well as the material of the work surface are also linked to the contamination of plants with this bacteria. Investigations carried out so far have helped toward the better understanding of the manner and time of contamination of food items in the course of the production process, but there are still unresolved problems, including most certainly the biggest one - the adherence of bacteria and the creation of a biofilm, when the bacteria is in that condition more resistant to so-called stress factors which are usually used in the food industry for the purpose of decontamination of the surfaces with which foods come into contact. The control of L. monocytogenes in food production plants is possible primarily by using an integrated programme, compatible with the systems Hazard Analysis Critical Control Point (HACCP) and Good Hygiene Practice (GHP), necessary in the production of food that is safe for the consumer. Essentially, the control measures that can contribute to reducing the incidence of findings of L.monocytogenes in the finished product, as well as the reducing of the level of contamination with this bacteria are linked, on the one hand, with hygiene procedures in the production process, and, on the other, with the applied technological procedures.

Use of Microbial Data for Hazard Analysis and Critical Control Point Verification—Food and Drug Administration Perspective

2000 ◽  
Vol 63 (6) ◽  
pp. 810-814 ◽  
Author(s):  
JOHN E. KVENBERG ◽  
DARRELL J. SCHWALM
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Control Measures ◽  
Performance Standard ◽  
Safety Hazards ◽  
Critical Control Point ◽  
Sample Data ◽  
Microbiological Testing ◽  
Primary Means ◽  
Microbial Analysis

This paper examines the role that the microbiologist and microbiological testing play in implementing hazard analysis and critical control point (HACCP) programs. HACCP offers a more comprehensive and science-based alternative for controlling food safety hazards compared with traditional sanitation programs based upon good manufacturing practices. Controlling hazards under an HACCP program requires a systematic assemblage of reliable data relating to the occurrence, elimination, prevention, and reduction of hazards. These data need to be developed in a transparent environment that will ensure that the best scientific methodologies have been employed in developing the needed data. The two mechanisms used in HACCP to assess the adequacy of the database are validation studies and the verification assessments. Microbiological testing is an important mechanism for collecting data used in developing and implementing an HACCP plan. Microbial sample data can help establish standard operating procedures (SOPs) for sanitation, assess the likelihood of the occurrence of hazards, establish critical limits, and assess the validity of the HACCP plan. The use of a performance standard to assess whether microbiological hazards have been reduced to an acceptable level creates an especially important use for microbial analysis. Microbial testing is also useful in implementing an HACCP plan by helping to monitor the effectiveness of sanitation SOPs, the compliance of incoming ingredients with safety criteria, the safety of product being held for corrective action, and the safety of the finished product. The verification audits demonstrate that all control measures have been applied as designed in the HACCP plan. Although auditing HACCP records is the primary means of verification, microbial sampling can play an important role as well.

scholarly journals Microbial Contamination Associated with “Wagashi-Cheese” Production in Sissala East District- Ghana

2016 ◽  
Vol 5 (4) ◽  
pp. 11
Author(s):  
Grace Annagmeng Mwini ◽  
Sarah Darkwa
Keyword(s):  
Microbial Contamination ◽  
Hazard Analysis ◽  
Control Point ◽  
Cow Milk ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Standard Procedures ◽  
Significant Difference ◽  
Microbial Analysis

<p>The purpose of the study was to identify the possible sources of microbial contamination in the production of W<em>agashi-Cheese</em> in the Sissala East District, Upper West Region of Ghana. Also, the hygienic practices involved were examined. A survey, observation and experiment were used to collect data. Eighty (40 raw cow milk producers and 40 W<em>agashi-Cheese</em> producers) were randomly selected for the survey. Six (3 milk producers and 3 W<em>agashi –Cheese </em>producers) were purposively sampled for the experimental part. Microbial analysis of the milk and Wagashi-Cheese were carried out using the ISO and NMKL Analytical Standard procedures. Findings from the study revealed that milk and W<em>agashi-Cheese </em>producers do not practice optimal personal, food and environmental hygiene. Coliform, fecal coliform, <em>Escherichia coli</em>, Total mesophilic (PCA), yeast and mould were identified in both the milk and W<em>agashi-Cheese</em>. Dirty cow teat, unclean containers for receiving milk and improper handling of milk while transporting to Wagashi-Cheese centers were identified as Critical Control Points along the production line of W<em>agash-Cheese</em>. Post interventions showed significant (p ≤ 0.05) reduction in microbial levels in the samples analyzed. In conclusion, the application of Hazard Analysis Critical Control Point (HACCP) improved the quality of the final product. HACCP education and training for milk and W<em>agashi-Cheese </em>producers is highly recommended. In conclusion, there is a significant difference (P ≥ 0.05) in the microbial load of wagashi from the selected producers and thus the alternate hypothesis that there is no significant difference in the microbial loads of wagashi from different producers.</p>

scholarly journals Predictions for Rapid Methods and Automation in Food Microbiology

2002 ◽  
Vol 85 (4) ◽  
pp. 1000-1002 ◽  
Author(s):  
Daniel Y C Fung
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Viable Cell ◽  
Rapid Identification ◽  
Food Microbiology ◽  
Enzyme Linked Immunosorbent Assay ◽  
Target Cells ◽  
Rapid Methods ◽  
Critical Control Point ◽  
Cell Counts

Abstract A discussion is presented on the present status of rapid methods and automation in microbiology. Predictions are also presented for development in the following areas: viable cell counts; real-time monitoring of hygiene; polymerase chain reaction, ribotyping, and genetic tests in food laboratories; automated enzyme-linked immunosorbent assay and immunotests; rapid dipstick technology; biosensors for Hazard Analysis Critical Control Point programs; instant detection of target pathogens by computer-generated matrix; effective separation and concentration for rapid identification of target cells; microbiological alert systems in food packages; and rapid alert kits for detecting pathogens at home.

scholarly journals New Trends in Food Microbiology: an AOAC INTERNATIONAL Perspective

1997 ◽  
Vol 80 (4) ◽  
pp. 908-912 ◽  
Author(s):  
Wallace H Andrews
Keyword(s):  
Method Validation ◽  
Reference Materials ◽  
Certified Reference Materials ◽  
Control Point ◽  
Collaborative Study ◽  
Rapid Test ◽  
International Perspective ◽  
Food Microbiology ◽  
Critical Control Point ◽  
Test Kit

Abstract The paper discusses 5 major trends in food microbiology from an AOAC INTERNATIONAL perspective. The first trend, and perhaps the one with the greatest impact on food microbiology during the past 10 years, is the introduction of the rapid test kit. The development of these kits is a result of attempts to expedite, simplify, miniaturize, and automate methods. The second trend is the introduction of new method validation programs. AOAC INTERNATIONAL offers 2 alternatives to method validation by collaborative study: the Test Kit Performance Tested Method Program and the Peer-Verified Method Program. The third trend is the increasing use of microbiological reference materials. Applications of reference materials and of certified reference materials is addressed. The fourth trend is the evolving international character of not just AOAC INTERNATIONAL but other recognized scientific organizations as well. An attempt at method harmonization is one important consequence of this evolving internationalism. Moreover, there is a growing trend toward sharing of microbiological expertise on a global scale, reflecting our ever-shrinking geographical differences. The fifth trend is the implementation and increasing use of the Hazard Analysis Critical Control Point (HACCP) concept. The nature of the HACCP program and its influence on microbiological testing of the finished product are described.

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