Detecting pathogens in food
Woodhead Publishing Ltd, June 2003, Pages: 384
Identifying pathogens in food quickly and accurately is one of the most important requirements in food processing. The ideal detection method needs to combine such qualities as sensitivity, specificity, speed and suitability for on-line applications. Detecting pathogens in food brings together a distinguished international team of contributors to review the latest techniques in microbiological analysis and how they can best be used to ensure food safety.
Part 1 looks at general issues, beginning with a review of the role of microbiological analysis in food safety management. There are also chapters on the critical issues of what to sample and how samples should be prepared to make analysis effective, as well as how to validate individual detection techniques and assure the quality of analytical laboratories.
Part 2 discusses the range of detection techniques now available, beginning with traditional culture methods. There are chapters on electrical methods, ATP bioluminescence, microscopy techniques and the wide range of immunological methods such as ELISAs. Two chapters look at the exciting developments in genetic techniques, the use of biosensors and applied systematics.
Detecting pathogens in food will be a standard reference for all those concerned in ensuring the safety of food.
Thomas McMeekin has brought together an appropriate range of international experience and expertise to produce a timely and significant text…
Food Science & Technology
...significant value to professionals involved in research and development, surveillance and statutory activities in the fields of food safety.
Food Science & Technology
Material is consistently presented in clear, direct and informative terms…making a range of topics very comprehensible and accessible to novice and expert alike'
Food Science & Technology
About the Editor
Professor Tom McMeekin is Director of the Centre for Food Safety and Quality at the University of Tasmania, Australia.
PART 1: GENERAL ISSUES
PART 2: PARTICULAR TECHNIQUES
Introduction
PART 1: GENERAL ISSUES
Microbiological analysis and food safety management: GMP and HACCP systems
C de W Blackburn, Unilver R & D, Colworth
- Introduction
- Food safety management systems
- Types of testing used in GMP and HACCP systems
- Microbiological analysis and GMP systems
- Microbiological analysis and HACCP systems
- Future trends
- Sources of further information and advice
- References
Sampling techniques
D Legan and M Vandeven, Kraft Foods North America
- Introduction: common definitions
- The purpose of sampling
- Sampling and the problem of pathogen distribution
- Acceptance sampling when the history of the material is not known
- Acceptance sampling when the history of the material is known
- Environmental sampling and tightened inspection/skip lot sampling
- Taking samples
- Maximising the value of test results
- Future trends
- Sources of further information and advice
- Acknowledgements
- References
Separation and concentration of samples
A Sharpe, Filtaflex Ltd, UK
- Introduction: the need for separation and concentration
- General approaches to removal, separation and detection
- 'Primary' microbial removal methods
- Separation and concentration of cells once they have been removed
- Future trends
- References
Validating detection techniques
J Debevere and M Uyttendale, University of Gent, Belgium
- Introduction
- Definition of performance characteristics
- Validation protocols
- The application of validation schemes: immunological methods
- The application of validation schemes: molecular methods
- The use of validated methods in accredited laboratories
- Future trends
- Sources of further information and advice
- References
Quality assurance
J Corry, University of Bristol, UK
- Introduction
- Legislation and codes of practice
- Legislation in the EU
- The Codex Alimentarius Commission
- The UK Food Standards Agency
- Quality assurance requirements: accreditation Internal quality control
- Internal quality control
- Proficiency testing
- Quality assurance requirements: analytical methods
- Criteria for valid methods of analysis
- References
- Appendix: The ISO/IUPAC/AOAC International Harmonised Protocol for Proficiency Testing of Analytical Laboratories
PART 2: PARTICULAR TECHNIQUES
Culture methods
P Stephens, Oxoid Ltd, UK
- Introduction
- Culture medium design
- Culture method design
- Examples of qualitative methods
- Examples of commercial kits
- Future trends
- Further reading
Electrical methods
D Gibson, BIODON International, UK
- Introduction: principles
- Instruments
- Data presentation
- Pathogen assays: introduction
- Assays for Salmonella
- Assays for Enterobactericeae, Escherichia coli and coliforms
- Assays for other pathogens
- Accreditation of electrical methods
- Conclusion and future trends
- References
ATP bioluminescence
M Griffiths and L Brovko, Canadian Research Institute for Food Safety
- Introduction
- Principles of ATP bioluminescent assay
- Assay for testing the total bacterial count of food products
- The use of assays for particular foods
- The use of assays for hygiene monitoring
- The use of assays to detect particular pathogens
- Instrumentation
- References
Microscopy techniques: DEFT and flow cytometry
R Raybourne and M Tortello, US Food and Drug Administration
- Introduction
- Stains, fluorochromes and probes
- Microscopy
- The direct epiflourescent filter technique (DEFT)
- Flow cytometry
- Comparing detection techniques and future trends
- Sources of further information and advice
- References
Immunological techniques: immunochromatography, enzyme linked immonoflourescent assays and agglunination techniques
C Baylis, Campden and Chorleywood Food Research Association, UK
- Introduction
- Immunochromatography: lateral flow devices
- Enzyme linked flourescent assays (ELFA)
- Agglutination tests
- Future trends
- Sources of further information and advice
- References
Immunological techniques: ELISA
J McCarthy, Unilever R & D Colworth, UK
- Introduction The basic principles of an enzyme linked immunoabsorbent assay (ELISA)
- The basic principles of an enzyme linked immunoabsorbent assay (ELISA)
- ELISA formats
- Commercially-available ELISAs
- Advantages and disadvantages in using ELISAs
- Future trends
- References
Genetic techniques: PCR, NASBA, hybridisation and microarrays
K Sanderson and D Nichols, University of Tasmania, Australia
- Introduction: the polymerase chain reaction (PCR)
- Nucleic acid sequence-based amplification (NASBA), hybridisation and microarrays
- Key principles
- Applications for particular pathogens and foods
- Advantages and disadvantages
- Examples of commercial kits
- Future trends
- References
Genetic techniques: molecular subtyping methods
C Fitzgerald, A Sails and B Swaminathan, Centers for Disease Control and Prevention, USA
- Introduction
- Approaches to molecular subtyping
- PCR-based techniques
- AFLP analysis and emerging methods
- Standardised molecular subtyping of pathogens
- Interpreting molecular subtyping data
- The future of molecular subtyping
- References
New biosensors for microbiological analysis of food
A Turner, Cranfield University, UK
- Introduction
- Transducers used in biosensors and immunosensors
- Biosensors used to detect Salmonella
- Biosensors used to detect Staphylococcus aureus
- Biosensors used to detect Escherichia coli
- Biosensors used to detect algal toxins and aflatoxin
- DNA biosensors
- Detecting microbiological spoilage
- Future trends
- References
The use of applied systematics to identify foodborne pathogens
M Uyttendaele and J Debevere, Ghent University, Belgium
- Introduction Identification based on morphological, physiological and biochemical characteristics
- Identification based on morphological, physiological and biochemical characteristics
- Identification based on chemotaxonomy
- Identification based on genetic information
- Applications: identifying the genus Aeromonas
- Applications: identifying the genus Bacillus
- Applications: identifying the genus Campylobacter
- Detecting virulence factors in foodborne pathogenic bacteria
- Future trends
- Sources of further information and advice
- Acknowledgements
- References
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