Detecting Pathogens in Food (Woodhead Publishing Series in Food Science, Technology and Nutrition)

detecting Pathogens In Food Brings Together A Distinguished International Team Of Contributors To Review The Latest Techniques In Microbiological Analysis And How They Can Best Be Used To Ensure Food Safety. The First Part Of The Book Deals With General Issues, Such As The Role Of Microbiological Analysis In Food Safety Management, As Well As The Critical Issues Of What To Sample And How Samples Should Be Prepared To Make Analysis Effective. The Second Section Discusses The Range Of Detection Techniques Now Available, Including Exciting Developments In The Use Of Biosensors And Applied Systematics. Identifying pathogens in food quickly and accurately is one of the most important requirements in food processing. The ideal detection method needs to combine such qualities as sensitivity, specificity, speed and suitability for on-line applications. Detecting pathogens in food brings together a distinguished international team of contributors to review the latest techniques in microbiological analysis and how they can best be used to ensure food safety.

Part one looks at general issues, beginning with a review of the role of microbiological analysis in food safety management. There are also chapters on the critical issues of what to sample and how samples should be prepared to make analysis effective, as well as how to validate individual detection techniques and assure the quality of analytical laboratories. Part two discusses the range of detection techniques now available, beginning with traditional culture methods. There are chapters on electrical methods, ATP bioluminescence, microscopy techniques and the wide range of immunological methods such as ELISAs. Two chapters look at the exciting developments in genetic techniques, the use of biosensors and applied systematics.

Detecting pathogens in food is a standard reference for all those concerned in ensuring the safety of food.

• Reviews the latest techniques in microbiological analysis and how they can best be used to ensure food safety
• Examines the role of microbiological analysis in food safety management and discusses the range of detection techniques available
• Includes chapters on electrical methods, ATP bioluminescence, microscopy techniques and immunological methods such as ELISAs

Identifying Pathogens In Food Quickly And Accurately Is One Of The Most Important Requirements In Food Processing. The Ideal Detection Method Needs To Combine Such Qualities As Sensitivity, Specificity, Speed And Suitability For On-line Applications. Detecting Pathogens In Food Brings Together A Distinguished International Team Of Contributors To Review The Latest Techniques In Microbiological Analysis And How They Can Best Be Used To Ensure Food Safety. Part One Looks At General Issues, Beginning With A Review Of The Role Of Microbiological Analysis In Food Safety Management. There Are Also Chapters On The Critical Issues Of What To Sample And How Samples Should Be Prepared To Make Analysis Effective, As Well As How To Validate Individual Detection Techniques And Assure The Quality Of Analytical Laboratories. Part Two Discusses The Range Of Detection Techniques Now Available, Beginning With Traditional Culture Methods. There Are Chapters On Electrical Methods, Atp Bioluminescence, Microscopy Techniques And The Wide Range Of Immunological Methods Such As Elisas. Two Chapters Look At The Exciting Developments In Genetic Techniques, The Use Of Biosensors And Applied Systematics. Detecting Pathogens In Food Is A Standard Reference For All Those Concerned In Ensuring The Safety Of Food. Reviews The Latest Techniques In Microbiological Analysis And How They Can Best Be Used To Ensure Food Safety Examines The Role Of Microbiological Analysis In Food Safety Management And Discusses The Range Of Detection Techniques Available Includes Chapters On Electrical Methods, Atp Bioluminescence, Microscopy Techniques And Immunological Methods Such As Elisas Introduction / -- T. McMeekin -- PART I. GENERAL ISSUES Microbiological analysis and food safety management: GMP and HACCP systems -- C. de W. Blackburn Sampling techniques -- D. Legan, -- M.H. Vandeven Separation and concentration of samples -- A. Sharpe Validating detection techniques -- J. Debevere, -- M. Uyttendaele Quality assurance of laboratory performance -- R. Wood, -- J.E.L. Corry -- PART II. PARTICULAR TECHNIQUES Culture methods -- P. Stephens Electrical methods -- D.M. Gibson ATP bioluminescence -- M. Griffiths, -- L. Brovko Microscopy techniques: DEFT and flow cytometry -- R. Raybourne, -- M. Tortorello Immunological techniques: immunochromatography, enzyme linked immunofluorescent assays and agglutination techniques -- C.L. Baylis Immunological techniqeus: ELISA -- Genetic techniques: PCR, NASBA, hybridisation and microarrays -- K. Sanderson, -- D. Nichols Genetic techniques: molecular subtyping methods -- C. Fitzgerald, -- B. Swaminathan New biosensors for microbiological analysis of food -- G. Volpe, -- G. Palleschi The use of applied systematics to identify foodborne pathogens -- M. Uyttendaele, -- J. Debevere. Methods for detecting pathogens need to balance accuracy, specificity and speed. There have been major advances in techniques in all these areas. Detecting pathogens in food sums up the wealth of recent research, the range of techniques available and their applications. The first part of the book looks at general issues such as the role of microbiological analysis in food safety management, sampling techniques and ways of validating individual detection methods. The second part of the book examines individual techniques, including microscopy, immunological and genetic methods