FOOD MICROBIOLOGY:
Food microbiology is the study of
microorganisms that inbhibit,create or contaminate food . it also
includes the study of microorganisms causing food spoilage ;
pathogens that may cause diseases,microbes used to produce
fermented products such as cheese,wine,yoghurt,beer and microbes
with other useful roles such as producing probiotics.
METHODS OF ANALYSIS:
- Food contaminated with microorganisms such as
bacteria,yeast,molds or viruses may poke a risk top the consumers.In
addition to the detection of microorganisms,it is important to monitor
typical spoilage in order to reduce loss during the production.
- In food industry it can be distinguished between different categories
of microbial contamination:
1.Indicator organisms
2.Spoilage organisms
3.Pathogenic oiganisms
4.Viruses
5.Bacterial toxins
DETECTION OF MICROORGANISMS IN THE
PRODUCTION ENVIORNMENT:
Mirobial tests for cleaning and hygiene control detect general residues
of food on insufficient cleaned surfaces in production
enviornment .These residues are the basis of microbial growth.
COMPACT DRY:
A ready to use test method for determination and quantification of
coliform bacteria and E.coli in foods,cosmetics,water or raw materials.
Colony counting in foods or surfaces can be done by using
Compact Dry plates ;available for 13 different parameters of
analysis .General method base of examinations with Compact dry is the
cultivation of microorganisms on standard nutrient media.The test
principal is based on specific chromogenic substrates which are
converted into colored products by the metabolism of
microorganisms.Besides examination of diluted food samples,Compact
dry is also used for swab samples from surfaces or incubation of
membrane filter samples from liquids.
PROTEIN TESTS:
Residues of foods on surfaces can be detected using protein tests or
ATP measurements.Protein detection roughly describes the
contamination by color change of colorimetric detection reagent. A
relative amount of ATP(Adenosinetriphosphate) and AMP
(Adenosinemonophosphate) can be measured precisely . A special
bioluminescence reaction which requires ATP or AMP is recorded in a
luminometer instrument (Luminester PD-20).
These contorls ensures maintainance of industrial hygiene.Cleans
surfaces reduces the risk of product contaminations.
DETECTION OF MICROORGANISMS IN
FOOD:
Toxic residues of bacteria in food and beverages samples can be
analysed with test kits for bacterial toxins.
The identification of pathogenic bacteria and viruses can be performed
with molecular biological systems e.g. the highly specific real-time kits
of ;
SureFast PATHOGEN line:
Qualitative detection of common foodborne
pathogens with qPCR.
The modular system consists of optimized DNA preparation via spin
filter columns and the commonly used TaqMan hydrolysis probe
technology linked with FAM dyes for detection . It can be performed
with all commonly available types of real time PCR thermo cyclers.The
internal amplification control is integrated into all PLUS kits.
For detection of pathogenic bacteria immunological based methods
(ELISA) are available ;
RIDASCREEN assays:
A sandwich ELISA(Enzyme linked immunoassay) for the rapid
quentification of milk proteinsin various foods.
These are based on the sandwich
technology, in which the antigens (bacterial surface protein) will be
captured in the well of a microplate and detected by adding a second
antibody which is marked with a special detection enzyme.the
immunological detection requires suitable pre-enrichment procedures
depending on the kind of pathogen bacteria .
- Some other common methods for microbial testing of food are :
Nutrient plates and Agar plates.
