Comparison of Uncertainty Between Traditional and Alternative Methods for Food Microbiological Analysis

Alexandra, Arienzo; Losito, Francesca; Stalio, Ottavia; Antonini, Giovanni

doi:10.3923/ajft.2016.29.36

Cited by 6 publications

(5 citation statements)

References 7 publications

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“…It is a culture-based, fast, simple, cost-effective colorimetric assay for both semiquantitative and qualitative microbiological analysis. Such a method falls within the framework of microbiological analyses for food quality control as an alternative method validated according to ISO 16140:2003, which provides reliable results comparable to reference method's (accuracy > 90%), coupled with a user-friendly design (Arienzo et al 2016;Losito et al 2012;Bottini et al 2011). This method measures the catalytic activity of redox enzymes of main metabolic pathways of bacteria.…”

Section: The Micro Biological Survey Methodsmentioning

confidence: 99%

How to Warrant Microbiological Food Safety in Food Companies: Problems and a Possible Solution

Antonini¹,

Stalio²,

Arienzo³

et al. 2018

Food Studies: An Interdisciplinary Journal

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The Food Studies Research Network recognizes the contribution of many in the evolution of the Research Network. The principal role of the Advisory Board has been, and is, to drive the overall intellectual direction of the Research Network. A full list of members can be found at http://food-studies.com/about/advisory-board. PEER REVIEWArticles published in Food Studies: An Interdisciplinary Journal are peer reviewed using a two-way anonymous peer review model.

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Section: The Micro Biological Survey Methodsmentioning

confidence: 99%

How to Warrant Microbiological Food Safety in Food Companies: Problems and a Possible Solution

Antonini¹,

Stalio²,

Arienzo³

et al. 2018

Food Studies: An Interdisciplinary Journal

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“…A color change from blue to yellow of the reaction medium is indicative of a positive result, i.e. the presence of aerobic mesophilic bacteria [45]. The time for color change after inoculum varies according to the bacterial concentration.…”

Section: Evaluation Of Rtes Microbiological Quality and Safety During...mentioning

confidence: 99%

“…The MBS method is a colorimetric system for easy detection and the selective count of bacteria present in agro-food in water and in environmental samples [41], developed, produced and commercialized by MBS srl, 00131 Rome (Italy), a former spin-off company of Roma Tre University. The method, that has already demonstrated to efficiently carry out microbiological analyses [42][43][44], and its accuracy and repeatability in comparison to the reference method for TAMC has been largely demonstrated in previous works [41,45].…”

Section: Introductionmentioning

confidence: 96%

Microbiological Quality of Ready-To-Eat Salads During Shelf Life and Home Refrigeration

Arienzo¹,

Murgia²,

Fraudentali³

et al. 2020

Preprint

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The market of ready-to-eat salads is experiencing a noticeable growth in Europe. The commercial success of these products is linked to the growing demand for fresh, healthy and nutritionally valuable products that can be consumed without preparation time and are perceived as safe and very high-quality products. Since they are intended to be consumed without additional treatments, these ready-to-eat products are associated with a high microbiological risk. The aim of this work was to evaluate the microbiological quality and safety of ready-to-eat salads sold in widespread supermarket chains in Lazio, Italy, at the packaging date, during shelf-life and during home-refrigeration. The study also aimed to determine the differences between low, medium and high cost products. Salmonella spp., L. monocytogenes were chosen as safety indicators as specified by European regulations while total aerobic mesophilic bacteria and Escherichia coli were chosen as quality indicators as suggested by national guidelines. Analyses were performed following the ISO standards and in parallel, for the evaluation of total aerobic mesophilic bacteria, with an alternative colorimetric system, the MBS method, in order to propose a simple, affordable and accurate alternative for testing the microbiological quality of products, especially suitable for small and medium enterprises and on-site analyses.

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“…Selectivity is assured by the peculiar composition of each reagent and from the temperature of analysis: only target bacteria can grow in the reaction vials. Analyses are performed into ready-to-use, sterile, disposable vials, designed for in situ use, following a simple and straightforward protocol in order to reduce human error associated with sample manipulation [10,11].…”

Section: Introductionmentioning

confidence: 99%

Rapid Microbiological Assessment in Raw Milk: Validation of a Rapid Alternative Method for the Assessment of Microbiological Quality in Raw Milk

Marri

Losito

Boffe

et al. 2020

Foods

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The consumption of dairy products and the dairy industry are one of the main global agri-food sectors for its size, economic importance, and level of technology. Microbiological quality of pasteurized milk or other milk products is dependent on microbiological quality of raw milk. A variety of microbiological count methods is available for monitoring the hygienic quality of raw milk. Among them, the pour plate method is the official essay for counting the number of colony-forming units in milk samples according to International Organization for Standardization (ISO) No. 4833-1:2013. The aim of the present study is the validation of the Micro Biological Survey (MBS) method, against the reference plate-count method, for the assessment of the microbiological quality of raw milk. This comparative study, performed in collaboration with the Istituto Zooprofilattico Sperimentale del Lazio e della Toscana M. Aleandri (IZSLT), demonstrates the accuracy of this alternative method for the determination of total viable bacterial count in cow’s raw milk. The results obtained with the MBS method highlight its potential as a valid tool for reliable microbiological analysis in dairy industries.

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Comparison of Uncertainty Between Traditional and Alternative Methods for Food Microbiological Analysis

Cited by 6 publications

References 7 publications

How to Warrant Microbiological Food Safety in Food Companies: Problems and a Possible Solution

How to Warrant Microbiological Food Safety in Food Companies: Problems and a Possible Solution

Microbiological Quality of Ready-To-Eat Salads During Shelf Life and Home Refrigeration

Rapid Microbiological Assessment in Raw Milk: Validation of a Rapid Alternative Method for the Assessment of Microbiological Quality in Raw Milk

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