Microbes in food processing technology

Abstract

There is an increasing understanding that the microbial quality of a certain food is the result of a chain of events. It is clear that the microbial safety of food can only be guaranteed when the overall processing, including the production of raw materials, distribution and handling by the consumer are taken into consideration. Therefore, the microbiological quality assurance of foods is not only a matter of control, but also of a careful design of the total process chain. Food industry has now generally adapted quality assurance systems and is implementing the Hazard Analysis Critical Control Point (HACCP) concept. Rapid microbiological monitoring systems should be used in these cases. There is a need for rapid and simple microbiological tests which can be adapted to the technology and logistics of specific production processes. Traditional microbiological methods generally do not meet these high requirements. This paper discusses the tests, based on molecular biological principles, to detect and identify microbes in food-processing chains. Tests based on DNA technology are discussed, including in vitro DNA amplification like the polymerase chain reaction (PCR) method and identifications based on RFLP, RAPD and DNA fingerprinting analysis. PCR-based methodology can be used for the rapid detection of microbes in food manufacturing environments. In addition, DNA fingerprinting methods are suitable for investigating sources and routes of microbial contamination in the food cycle.

Evaluation of DNA Extraction Methods for Use in Combination with SYBR Green I Real-Time PCR To Detect Salmonella enterica Serotype Enteritidis in Poultry

“…Based on the C T values found in the samples containing serotype Enteritidis under our experimental conditions, the concentration of the microorganism in the preenrichment culture after 18 to 20 h of incubation at 37°C was always greater than 10 8 CFU/ml. This result suggests that the incubation period of the preenrichment medium can be reduced, thus shortening the time required for this method while maintaining its effectiveness and rendering it particularly useful for determining the effectiveness of the hazard analysis and critical point systems used in the food industry to reduce the numbers of pathogenic germs (12).…”

Development of a detection system for histidine decarboxylating lactic acid bacteria based on DNA probes, PCR and activity test

“…With the availability of the polymerase chain reaction (PCR) it has become possible to detect specific bacteria with high speed and sensitivity (Hofstra et al 1994). Since the DNA sequences of some genes are highly conserved, PCR can also be applied to detect specific genes in various organisms.…”

Evaluation of Microbial Contamination in Frequently Used Fomites in Kuwait

“…The interest in evaluating the level of microbial contamination in places at risk has increased and is considered to be an essential step toward infection prevention. 1,2 Recent epidemiological studies have reported fomites in the transmission of human pathogens within high-exposure environments such as hospitals, child-care facilities, long-term care facilities, and sports facilities. 3,4 Various types of microorganisms were identified, including rotavirus, rhinovirus, methicillin-resistant Staphylococcus aureus (MRSA), and Serratia marcescens, to cause gastrointestinal diseases, the common cold, necrotizing fasciitis, and catheter associated bacteremia, respectively.…”