Food Microbiology

2007 ◽  
Keyword(s):  
Food Microbiology

PCR for the Specific Detection of an Escherichia coli O157:H7 Laboratory Control Strain

2015 ◽  
Vol 78 (9) ◽  
pp. 1738-1744 ◽  
Author(s):  
MICHAEL KNOWLES ◽  
DOMINIC LAMBERT ◽  
GEORGE HUSZCZYNSKI ◽  
MARTINE GAUTHIER ◽  
BURTON W. BLAIS
Keyword(s):  
Escherichia Coli ◽  
Pathogenic Bacteria ◽  
Control Measure ◽  
Positive Control ◽  
Food Microbiology ◽  
Escherichia Coli O157 ◽  
Control Strain ◽  
E Coli ◽  
Signature Sequences ◽  
Materials Used

Control strains of bacterial pathogens such as Escherichia coli O157:H7 are commonly processed in parallel with test samples in food microbiology laboratories as a quality control measure to assure the satisfactory performance of materials used in the analytical procedure. Before positive findings can be reported for risk management purposes, analysts must have a means of verifying that pathogenic bacteria (e.g., E. coli O157:H7) recovered from test samples are not due to inadvertent contamination with the control strain routinely handled in the laboratory environment. Here, we report on the application of an in-house bioinformatic pipeline for the identification of unique genomic signature sequences in the development of specific oligonucleotide primers enabling the identification of a common positive control strain, E. coli O157:H7 (ATCC 35150), using a simple PCR procedure.

Prospects for MALDI-TOF mass spectrometric analysis in food microbiology

Vsyo o myase ◽  
2021 ◽  
pp. 56-58
Author(s):  
Yu.K. Yushina ◽  
◽  
D.S. Bataeva ◽  
E.V. Zayko ◽  
N.A. Nasyrov ◽  
...  
Keyword(s):  
Mass Spectrometric ◽  
Mass Spectrometric Analysis ◽  
Food Microbiology ◽  
Spectrometric Analysis ◽  
Maldi Tof

Ecological concepts in food microbiology

1992 ◽  
Vol 73 ◽  
pp. 23s-38s ◽  
Author(s):  
Lynne Boddy ◽  
J. W. T. Wimpenny
Keyword(s):  
Food Microbiology ◽  
Ecological Concepts

Fresh-cut apples: Challenges and opportunities for multi-disciplinary research

2006 ◽  
Vol 86 (Special Issue) ◽  
pp. 1361-1368 ◽  
Author(s):  
Peter M. A. Toivonen
Keyword(s):  
Value Chain ◽  
Fungal Pathogens ◽  
Value Added ◽  
Research Strategy ◽  
Production Costs ◽  
Food Microbiology ◽  
Research Activities ◽  
Industry Practice ◽  
Emerging Issues ◽  
Fresh Cut

The fresh-cut apple industry has recently become established in North America. The future looks very bright for this value-added fruit product, however its growth requires improvements in quality and reduction of production costs. The existing industry has grown from concept to reality in response to research activities in anti-browning dips, package technology, sensory analysis, postharvest physiology, postharvest pathology and food microbiology. Several examples of how these critical research inputs have impacted and continue to impact on the industry practice are discussed. The next generation of questions and challenges posed by the industry will require some new inputs. Research in several disciplines will be need accessed to resolve the emerging issues. Traditional breeding effort and/or molecular technologies will be needed to provide non-browning fruit, fruit with better processing characteristics such as small cores to reduce waste and improved flavour and nutrition retention after cutting. With new cultivars, further work will be required to understand the commercial handling of each, including selection of harvest maturity and optimization of storage protocols. Also, pre-harvest factors such as phosphorus nutrition will need to be investigated further in terms of their effects on fruit tissue and membrane stability. Management of fungal pathogens is a key issue that needs to be studied from the field through storage and after cutting and packaging of the sliced fruit. The very nature of fresh-cut fruit has and continues to require a coordinated multi-disciplinary research strategy. Key words: Value-chain, value-added, apples, fresh-cut, integrated research

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