Rapid Detection and Identification Systems for the Microbiological Assessment of Processed Soy Foods: A Review

Abstract

Plant-based diets are gaining interest in promoting physical and environmental health worldwide. The widely growing consumption of processed soy foods results in an increased demand for safe and high quality soy foods. Many of the rapid bacterial detection methods currently available are inhibited by components in the food matrixes. In recent years, high-throughput devices have been developed, which aid in the enumeration and evaluation of microorganisms in processed soy foods (automated fluorescent filter method, high-throughput identification using matrix-assisted laser desorption ionization time-of-flight mass spectrometry, and automated most probable number method). These methods are more rapid and convenient compared to the conventional culture method. This review discusses alternate reliable methods for the microbiological assessment of processed soy foods, which guarantees the safety of the food delivered for consumption.