Changing perspectives in food microbiology: Implementation of rapid microbiological analyses in modern food processing

Veld, J Huis Int; Hartog, B. J.; Hofstra, H.

doi:10.1080/87559128809540835

Cited by 12 publications

(3 citation statements)

References 176 publications

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“…Impedimetric methods have been developed to analyse a range of foods (e.g. dairy, meat and fish) and pharmaceuticals (Huist In't Veld, Hartog, & Hofstra, 1988). These methods are based on the principle that as bacteria grow and metabolise, Introduction uncharged or weakly charged substrates are transformed into charged end products.…”

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confidence: 99%

Impedimetric method for estimating the residual activity of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus

Carvalho

Silva

et al. 2003

International Dairy Journal

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The residual activity of Lactobacillus delbrueckii ssp. bulgaricus cultures was analysed using pH and various impedimetric methods (impedance detection time (IDT), conductance and capacitance) to quantify the loss in activity following freeze-drying. The large variation recorded in IDT values for similar levels of activity suggests that IDT is not an adequate parameter for estimating the culture's fermentative activity. Comparison of the impedance signals generated revealed that capacitance yields values that are more reproducible than those of conductance, and also gives a better correlation with pH. Statistical analysis (po0:05) indicated that there are no significant differences between the capacitance and the pH method when attempting to estimate residual activity.

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mentioning

confidence: 99%

Impedimetric method for estimating the residual activity of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus

Carvalho

Silva

et al. 2003

International Dairy Journal

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“…Lastly, assessing the probability that consumers will experience adverse health effects is necessary (1,2,6). The ultimate goals of the continuous risk assessments are to (1)(2)(3)(4)(5)(6)(7)(8)(9)11,19,20,27,35):…”

Section: The Basic Principles and The Conditions For Functioning Of Tmentioning

confidence: 99%

An outline of a risk assessment‐based system of meat safety assurance and its future prospects

Berends

Knapen

1999

Veterinary Quarterly

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Discussed are the outlines of a risk assessment-based system of meat safety assurance to replace the current meat inspection. An example of a system that uses the Hazard Analysis of Critical Control Points (HACCP)-principles in the entire production chain from stable to table is also given. Continuous evaluation of risks is the main driving force of the new system. Only then the system has the means to remain flexible and provide for the data necessary to convince trade partners that the products they buy are safe. A monitoring system that keeps track of the important health hazards in the entire chain from stable to table is therefore necessary. This includes monitoring of cases of disease in the human population caused by the hazardous agents of concern. Coordination of the monitoring and control and processing of the information is done by an independent body. Furthermore, the system demands a production from stable to table that is based on the ideas of Integrated Quality Control (IQC), HACCP, and certification of production processes and quality control procedures. Clear legislation provides for criteria about acceptable or unacceptable health risks for the consumer and determines at what moments which risks should be controlled by the producers. Simultaneously, the legislation has to be flexible enough to be able to adapt quickly to any changes in risks, or in the way risks should be controlled. In the new system current meat inspection can easily be carried out by employees of the slaughter houses and is no longer a direct responsibility of the authorities. The authorities only demand certain safety levels and verify whether producers stick to these. Producers remain fully responsible for the safety and quality of their products, and fully liable in case of any damage to the consumers' health. However, it is to be expected that some EU Member-States miss the organizational and agricultural basis for a successful application of the new system. Consequences are that two parallel flows of meat and meat products may come to existence. One flow will exist of meat produced according to the new, and with respect to safety assurance, superior system. The other flow will consist of meat produced and inspected in the traditional way. However, this meat will contain all the flaws that required a revision of the system in the first place. This, and the fact that EU policy ordains that part-taking in an alternative meat inspection system should be voluntary, may very well result in a very slow start-up of the new system. One of the easiest solutions, however, would be to implement a decontamination step in the slaughtering process, provided that this is accompanied by strict codes of hygienic practices and good manufacturing practices. Not only would this lead to safer meat, but also result in the two separate flows of meat becoming one flow again as well as an easier to organize livestock production according to HACCP-principles.

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“…Many aspects of food production, processing, and control have changed drastically during recent decades. Food microbiologists have started to monitor total counts, pathogens, and undesirable microbes and their metabolites with modern methods (Huis In't Veld et al 1988).…”

Section: Introductionmentioning

confidence: 99%

ESTIMATION of MICROBIAL NUMBERS FROM PURE BACTERIAL CULTURES and FROM MINCED BEEF SAMPLES BY REFLECTANCE COLORIMETRY WITH OMNISPEC^TM 4000¹

Manninen

Fung

1992

Rapid Methods Automation Mic

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Tristimulus reflectance colorimetry (RC) is a rapid method with which microbial activities can be monitored by the mediation of dye pigmentation changes. Dyes that produce color changes because of shifts of pH and oxidation/reduction (O/R) potential or free amino groups can be used. To estimate total microbial numbers from pure coliform and Listeria cultures and from minced beef samples, the appropriate color endpoint values were selected for each sample type (b*=+2 for coliforms, L*=+ 11 for Listeria, and a*=+ 4 and a*=+ 6 for minced beef samples) and used to estimate color detection times (CDTs). the regression lines of data between aerobic plate count (APC; conventional and also Spiral System with minced beef samples) and RC were calculated. Reliability of the calibration lines was good; r = 0.90–0.99 for bacterial cultures and r = 0.82 (0.80) for minced beef (a*=+ 4) and r = 0.80 (0.78) for minced beef (a*=+6) when RC was compared with APC (Spiral). The calibration line for minced beef samples (1/10 dilution) could be used to classify samples above and below a certain specified microbial level (e.g., log 6.0 CFU/g) and to marginal samples. Using these scheme with a*=+4 as the color endpoint value, 70% of the tested 40 minced beef samples were correctly classified. the calibration line could also be used to approximate plate count determinations (e.g., CDT of 12 h will result in an estimated count of log 5.9 CFU/g). Results were obtained in shorter time (ranging from 0–15 h for Enterobacter aerogenes and E. coli, from 2–17 h for H. alvei, from 1.5–25 h for Listeria monocytogenes ATCC 35152 and Scott A, from 6–39 h for slowly growing L. monocytogenes ATCC 19919, and from 2–15 h for minced beef, depending on the initial cell concentration) than required by conventional plate counting (24 h for coliforms, 24–48 h for Listeria, and 48 h for total counts). Time for further confirmation varies according to bacterial species. the RC technique was sensitive for low levels (as low as 1 CFU/mL) of microbes. Colorimetric microtest plate technology provided in the OmnispecTM Bioactivity Monitor System simplifies the analysis, saves labor and materials, and provides high capacity.

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Changing perspectives in food microbiology: Implementation of rapid microbiological analyses in modern food processing

Cited by 12 publications

References 176 publications

Impedimetric method for estimating the residual activity of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus

Impedimetric method for estimating the residual activity of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus

An outline of a risk assessment‐based system of meat safety assurance and its future prospects

ESTIMATION of MICROBIAL NUMBERS FROM PURE BACTERIAL CULTURES and FROM MINCED BEEF SAMPLES BY REFLECTANCE COLORIMETRY WITH OMNISPEC^TM 4000¹

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Changing perspectives in food microbiology: Implementation of rapid microbiological analyses in modern food processing

Cited by 12 publications

References 176 publications

Impedimetric method for estimating the residual activity of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus

Impedimetric method for estimating the residual activity of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus

An outline of a risk assessment‐based system of meat safety assurance and its future prospects

ESTIMATION of MICROBIAL NUMBERS FROM PURE BACTERIAL CULTURES and FROM MINCED BEEF SAMPLES BY REFLECTANCE COLORIMETRY WITH OMNISPECTM 40001

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Product

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About

ESTIMATION of MICROBIAL NUMBERS FROM PURE BACTERIAL CULTURES and FROM MINCED BEEF SAMPLES BY REFLECTANCE COLORIMETRY WITH OMNISPEC^TM 4000¹