scholarly journals Real-time testing of foods: the Holy Grail?

2004 ◽  
Vol 25 (3) ◽  
pp. 30
Author(s):  
Julian Cox
Keyword(s):  
Real Time ◽  
Hazard Analysis ◽  
Physiological State ◽  
Control Point ◽  
Food Microbiology ◽  
Microbiological Analysis ◽  
Food Matrix ◽  
Holy Grail ◽  
Critical Control Point ◽  
And Control

The approach to quality assurance and control in the food industry has changed, especially with the widespread implementation of preventative, process-oriented food safety plans grounded in Hazard Analysis Critical Control Point (HACCP) and risk assessment principles. However, microbiological analysis of foods remains critical to the management of quality and safety of food products, particularly with respect to the detection of pathogens. The time to complete tests has decreased significantly but, the required sensitivity of the test, the physiological state of the target analyte, the food matrix and associated non-target microflora, all constrain further acceleration of testing and limit the potential for achieving real-time testing of foods, particularly when testing for pathogens such as Salmonella. While real time testing may be the ultimate goal, is it food microbiology?s Holy Grail?

Prevention and control of food-borne salmonellosis through application of hazard analysis critical control point (HACCP)

1987 ◽  
Vol 4 (3) ◽  
pp. 227-247 ◽  
Author(s):  
B. Simonsen ◽  
F.L. Bryan ◽  
J.H.B. Christian ◽  
T.A. Roberts ◽  
R.B. Tompkin ◽  
...  
Keyword(s):  
Prevention And Control ◽  
Hazard Analysis ◽  
Control Point ◽  
Critical Control Point ◽  
Food Borne ◽  
And Control

scholarly journals MICROBIAL ASSESSMENT OF FROZEN FOODS SOLD IN AYOBO, LAGOS

2021 ◽  
pp. e305
Author(s):  
Hilda Emmanuel-Akerele ◽  
Favour Uchendu
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Bacterial Count ◽  
Food Samples ◽  
Viable Count ◽  
Clupea Harengus ◽  
Microbiological Analysis ◽  
Frozen Foods ◽  
Critical Control Point ◽  
Scomber Scombrus

This study seeks to investigate the microbial profile of frozen fish and meat. Forty samples consisting of Scomber scombrus (Titus), Clupea harengus (Shawa) and frozen meat (Chicken, Turkey) were purchased from different retail outlets in Ayobo-Ipaja markets for microbiological analysis.  The samples were analysed for the total viable count using standard microbiological procedures.  The mean bacterial and fungal counts for Scomber scombrus, Chicken, Clupea harengus and Turkey are 254.70±83.81 CFU/G and 5.50±4.45 CFU/G; 210.10±55.03 CFU/G and 6.80±3.39 CFU/G; 298.20±67.35 CFU/G and 6.10±3.87 CFU/G; 221.30±80.33 CFU/G and 4.30±2.00 CFU/G respectively. Clupea harengus has the highest bacterial count while Scomber scombrus has the lowest bacterial count. Chicken has the highest fungal count while Turkey had the lowest fungal count. The microbial isolates from the frozen food samples include species of S. aureus, E. coli, Salmonella, Micrococcus, Aspergillus, and Penicillium. Escherichia coli were susceptible to all the antibiotics while Salmonella sp., Staphylococcus aureus, and Micrococcus were resistance to Augmentin, Gentamycin, Tarivid, and susceptible to Sparfloxacin and Chloramphenicol. Although freezing retard pathogens multiplication, post-harvest contaminants can multiply during thawing to a level that can have a major impact on the quality of the final consumer product. It is advised that frozen foods must be properly cooked before consumption and effective hazard analysis and critical control point implemented.

scholarly journals Biosensors for the Analysis of Food- and Waterborne Pathogens and Their Toxins

2006 ◽  
Vol 89 (3) ◽  
pp. 873-883 ◽  
Author(s):  
Avraham Rasooly ◽  
Keith E Herold
Keyword(s):  
Real Time ◽  
Optical Sensors ◽  
Food Production ◽  
Control Point ◽  
Food Microbiology ◽  
Microbial Pathogens ◽  
Critical Control Point ◽  
Microbial Analysis ◽  
Real Time Detection ◽  
Microbial Toxins

Abstract Biosensors are devices which combine a biochemical recognition element with a physical transducer. There are various types of biosensors, including electrochemical, acoustical, and optical sensors. Biosensors are used for medical applications and for environmental testing. Although biosensors are not commonly used for food microbial analysis, they have great potential for the detection of microbial pathogens and their toxins in food. They enable fast or real-time detection, portability, and multipathogen detection for both field and laboratory analysis. Several applications have been developed for microbial analysis of food pathogens, including E. coli O157:H7, Staphylococcus aureus, Salmonella, and Listeria monocytogenes, as well as various microbial toxins such as staphylococcal enterotoxins and mycotoxins. Biosensors have several potential advantages over other methods of analysis, including sensitivity in the range of ng/mL for microbial toxins and <100 colony-forming units/mL for bacteria. Fast or real-time detection can provide almost immediate interactive information about the sample tested, enabling users to take corrective measures before consumption or further contamination can occur. Miniaturization of biosensors enables biosensor integration into various food production equipment and machinery. Potential uses of biosensors for food microbiology include online process microbial monitoring to provide real-time information in food production and analysis ofmicrobial pathogens and their toxins in finished food. Biosensors can also be integrated into Hazard Analysis and Critical Control Point programs, enabling critical microbial analysis of the entire food manufacturing process. In this review, the main biosensor approaches, technologies, instrumentation, and applications for food microbial analysis are described.

Sampling Methods for Microbiological Analysis of Red Meat and Poultry Carcasses

2004 ◽  
Vol 67 (6) ◽  
pp. 1303-1308 ◽  
Author(s):  
ROSA CAPITA ◽  
MIGUEL PRIETO ◽  
CARLOS ALONSO-CALLEJA
Keyword(s):  
European Union ◽  
Sampling Method ◽  
Hazard Analysis ◽  
Control Point ◽  
Performance Standards ◽  
Microbiological Analysis ◽  
The European Union ◽  
Surface Sampling ◽  
Critical Control Point ◽  
The Common

Microbiological analysis of carcasses at slaughterhouses is required in the European Union for evaluating the hygienic performance of carcass production processes as required for effective hazard analysis critical control point implementation. The European Union microbial performance standards refer exclusively to the excision method, even though swabbing using the wet/dry technique is also permitted when correlation between both destructive and nondestructive methods can be established. For practical and economic reasons, the swab technique is the most extensively used carcass surface-sampling method. The main characteristics, advantages, and limitations of the common excision and swabbing methods are described here.

scholarly journals Predictions for Rapid Methods and Automation in Food Microbiology

2002 ◽  
Vol 85 (4) ◽  
pp. 1000-1002 ◽  
Author(s):  
Daniel Y C Fung
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Viable Cell ◽  
Rapid Identification ◽  
Food Microbiology ◽  
Enzyme Linked Immunosorbent Assay ◽  
Target Cells ◽  
Rapid Methods ◽  
Critical Control Point ◽  
Cell Counts

Abstract A discussion is presented on the present status of rapid methods and automation in microbiology. Predictions are also presented for development in the following areas: viable cell counts; real-time monitoring of hygiene; polymerase chain reaction, ribotyping, and genetic tests in food laboratories; automated enzyme-linked immunosorbent assay and immunotests; rapid dipstick technology; biosensors for Hazard Analysis Critical Control Point programs; instant detection of target pathogens by computer-generated matrix; effective separation and concentration for rapid identification of target cells; microbiological alert systems in food packages; and rapid alert kits for detecting pathogens at home.

Aerobic Plate Counts as a Measure of Hazard Analysis Critical Control Point Effectiveness in a Pork Processing Plant

2008 ◽  
Vol 71 (6) ◽  
pp. 1248-1252 ◽  
Author(s):  
CHONG-HAE HONG ◽  
EWEN C. D. TODD ◽  
GYUNG-JIN BAHK
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Control Measures ◽  
Processing Plant ◽  
Indicator Organisms ◽  
Critical Control Point ◽  
Before And After ◽  
Haccp System ◽  
Plate Counts ◽  
And Control

A hazard analysis critical control point (HACCP) system was designed to identify specific hazards so that preventive and control measures to ensure the safety of a food could be implemented. Microbiological data generated through sampling were used to characterize the hygienic performance and to validate and verify the various HACCP plans. Aerobic plate counts (APCs) often are chosen as an indicator of the effectiveness of HACCP plans, because data for all aerobic bacteria are more easily collected than are data for pathogens of concern or other indicator organisms. However, it is not clear whether APCs are useful in verifying that a HACCP plan is working satisfactorily. In this study, APC data were collected from one pork-cutting plant in Korea both before and after the company initiated its HACCP plan. These APC data were used to compare microbiological differences and to determine the effect of any changes before and after implementing the HACCP plan. For this pork plant, after the HACCP plan was implemented the proportion of samples exceeding the 3 log CFU/cm2 limit dropped from 73.39 to 4.29% for the overall process. These results indicate that this plant improved its hygienic performance considerably and that the HACCP plan was an effective and valuable tool for achieving this improvement. The APC data were sufficient for validation and verification of the HACCP system that was successfully implemented to improve hygienic performance.

Listeria monocytogenes

1991 ◽  
Vol 74 (4) ◽  
pp. 701-704 ◽  
Author(s):  
Jeffrey M Farber
Keyword(s):  
Listeria Monocytogenes ◽  
Dairy Products ◽  
Hazard Analysis ◽  
Health Hazard ◽  
Control Point ◽  
Intestinal Flora ◽  
Human Infection ◽  
Food Microbiology ◽  
Critical Control Point ◽  
Healthy Humans

Abstract Listeria monocytogenes, one of the "new enemies" in food microbiology, is a human and animal pathogen that is widespread in nature. The organism Is a transient constituent of the Intestinal flora excreted by 1-10% of healthy humans. It is an extremely hardy organism and can survive for many years in the cold In naturally Infected sources. L monocytogenes has been Isolated from a wide variety of foods, including dairy products, meats, and fish. Although most of the foodborne listeriosis outbreaks have been linked to the consumption of dairy products, recent sporadic cases have been associated with meats, as well as other foods. It is now recognized that listeriolysln 0, a 60-kilodalton protein, is one of the major virulence factors of the organism. All strains of L monocytogenes are pathogenic by definition although some appear to be more virulent than others. There have been recent reports of hemolytic isolates of L monocytogenes, which are nonpathogenic for mice. Attachment to and penetration of cells also appear to be prerequisites for human infection. Cultural methodology for isolating the organism from foods has been in a state of flux since 1985. Rapid methods using both ELISA and DNA technology have been developed. Because of the widespread nature of the organism, it Is nearly Impossible to eliminate it from the food supply. However, by using a hazard analysis-critical control point approach, the health hazard associated with this organism can be reduced to a minimum.

scholarly journals Seaweed aquaculture: a preliminary assessment of biosecurity measures for controlling the ice-ice syndrome and pest outbreaks of a Kappaphycus farm

2021 ◽  
Author(s):  
Cicilia S. B. Kambey ◽  
Iona Campbell ◽  
Elizabeth J. Cottier-Cook ◽  
Adibi R. M. Nor ◽  
Azhar Kassim ◽  
...  
Keyword(s):  
Hazard Analysis ◽  
Kappaphycus Alvarezii ◽  
Control Point ◽  
Control Measures ◽  
Seaweed Aquaculture ◽  
Critical Control Point ◽  
Management Measures ◽  
Long Line ◽  
Pest Outbreaks ◽  
The Impact

AbstractThe application of biosecurity in seaweed aquaculture plays an important role in reducing the impact of disease and pest outbreaks. The continuous occurrence of seaweed pests including the macroalgal epiphytes, epi-endophytic filamentous algae and biofilms on Kappaphycus farms may also potentially induce further incidences of the ice-ice syndrome. In this study, on-farm biosecurity management measures were tested on the commercially grown seaweeds Kappaphycus malesianus and Kappaphycus alvarezii during peak ice-ice season at Gallam-Gallam Village, Sabah, Malaysia. The investigation was focused on preventative control measures including the early detection of the ice-ice syndrome and pests through propagule health checks, regular cleaning of the crop thallus and associated long-line ropes and monitoring of the environment. Farm procedures and practices were also assessed in terms of their biosecurity ‘risk’ using the hazard analysis and critical control point (HCCAP) approach. Observations were replicated in two different farm management systems; one system adopted routine biosecurity measures and the other had no biosecurity measures. The results showed that the ice-ice syndrome and pest outbreak was significantly decreased by 60–75% for K. malesianus and 29–71% for K. alvarezii at the farm which adopted the routine biosecurity measures compared with the no biosecurity treatment. The biosecurity measures also significantly improved growth rate and seaweed quality. The infection levels of the epi-endophyte Melanothamnus sp. contributed to the ice-ice syndrome in K. malesianus, whilst the epiphyte coverage was correlated to the ice-ice incidence in K. alvarezii. This study provides the first evidence of biosecurity management measures significantly decreasing the incidence of the ice-ice syndrome and pests on a commercial seaweed farm.

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