Detecting pathogens in food

Part I General issues 1 Microbiological analysis and food safety management: GMP and HACCP systems C. de W. Blackburn, Unilever R&D Colworth, UK 1.1 Introduction 1.2 Food safety management systems 1.3 Types of testing used in GMP and HACCP systems 1.4 Microbiological analysis and GMP systems 1.5 Microbiological analysis and HACCP systems 1.6 Future trends 1.7 Sources of further information and advice 1.8 References 2 Sampling techniques D. Legan and M. H. Vandeven, Kraft Foods North America, USA 2.1 Introduction: common definitions 2.2 The purpose of sampling 2.3 Sampling and the problem of pathogen distribution 2.4 Acceptance sampling when the history of the material is not known Contents ©2003 Woodhead Publishing Limited and CRC Press LLC
2.5 Acceptance sampling when the history of the material is known 2.6 Environmental sampling and tightened inspection/skip lot sampling 2.7 Taking samples 2.8 Maximizing the value of test results 2.9 Future trends 2.10 Sources of further information and advice 2.11 Acknowledgements 2.12 References 3 Separation and concentration of samples A. Sharpe, Filtaflex Limited, Canada 3.1 Introduction: the need for separation and concentration 3.2 General approaches to removal, separation and detection 3.3 ‘Primary’ microbial removal methods 3.4 Separation and concentration of cells once they have been removed 3.5 Future trends 3.6 References 4 Validating detection techniques J. Debevere and M. Uyttendaele, University of Ghent, Belgium 4.1 Introduction 4.2 Definition of performance characteristics 4.3 Validation protocols 4.4 The application of validation schemes: immunological methods 4.5 The application of validation schemes: molecular methods 4.6 The use of validated methods in accredited laboratories 4.7 Future trends 4.8 Sources of further information and advice 4.9 References 5 Quality assurance of laboratory performance R. Wood, Food Standards Agency, UK and J. E. L. Corry, University of Bristol, UK 5.1 Introduction 5.2 Legislation and codes of practice 5.3 Legislation in the EU 5.4 The Codex Alimentarius Commission 5.5 The UK Food Standards Agency 5.6 Quality assurance requirements: accreditation 5.7 Internal quality control (IQC) 5.8 Proficiency testing ©2003 Woodhead Publishing Limited and CRC Press LLC
5.9 Quality assurance requirements: analytical methods 5.10 Criteria for valid methods of analysis 5.11 Method validation through proficiency testing 5.12 Measurement uncertainty for the microbiologist 5.13 Future trends 5.14 References 5.15 Appendix: The ISO/IUPAC/AOAC International Harmonised Protocol for Proficiency Testing of Analytical Laboratories Part II Particular techniques 6 Culture methods P. Stephens, Oxoid Ltd, UK 6.1 Introduction 6.2 Culture medium design 6.3 Culture method design 6.4 Examples of qualitative methods 6.5 Examples of commercial kits 6.6 Future trends 6.7 Further reading 6.8 References 7 Electrical methods D. M. Gibson, BIODON International, UK 7.1 Introduction: principles 7.2 Instruments 7.3 Data presentation 7.4 Pathogen assays: introduction 7.5 Assays for Salmonella 7.6 Assays for Enterobactericeae, Escherichia coli and coliforms 7.7 Assays for other pathogens 7.8 Accreditation of electrical methods 7.9 Conclusion and future trends 7.10 References 8 ATP bioluminescence M. Griffiths and L. Brovko, Canadian Research Institute for Food Safety 8.1 Introduction 8.2 Principles of ATP bioluminescent assay 8.3 Assay for testing the total bacterial count of food products 8.4 The use of assays for particular foods 8.5 The use of assays for hygiene monitoring ©2003 Woodhead Publishing Limited and CRC Press LLC
8.6 The use of assays to detect particular pathogens 8.7 Instrumentation 8.8 References 9 Microscopy techniques: DEFT and flow cytometry R. Raybourne and M. Tortorello, US Food and Drug Administration 9.1 Introduction 9.2 Stains, fluorochromes and probes 9.3 Microscopy 9.4 The direct epifluorescent filter technique (DEFT) 9.5 Flow cytometry 9.6 Comparing detection techniques and future trends 9.7 Sources of further information and advice 9.8 References 10 Immunological techniques: immunochromatography, enzyme linked immunofluorescent assays and agglutination techniques C. L. Baylis, Campden and Chorleywood Food Research Association, UK 10.1 Introduction 10.2 Immunochromatography: lateral flow devices 10.3 Enzyme linked fluorescent assays (ELFA) 10.4 Agglutination tests 10.5 Future trends 10.6 Sources of further information and advice 10.7 References 11 Immunological techniques: ELISA J. McCarthy, Unilever R&D Colworth, UK 11.1 Introduction 11.2 The basic principles of an ELISA 11.3 ELISA formats 11.4 Commercially-available ELISAs 11.5 Advantages and disadvantages in using ELISAs 11.6 Future trends 11.7 References and further reading Appendix Manufacturers of ELISA kits 12 Genetic techniques: PCR, NASBA, hybridisation and microarrays K. Sanderson and D. Nichols, University of Tasmania, Australia 12.1 Introduction: the polymerase chain reaction (PCR) 12.2 Nucleic acid sequence-based amplification (NASBA), hybridisation and microarrays 12.3 Key principles ©2003 Woodhead Publishing Limited and CRC Press LLC
12.4 Applications for particular pathogens and foods 12.5 Advantages and disadvantages 12.6 Examples of commercial kits 12.7 Future trends 12.8 References 13 Genetic techniques: molecular subtyping methods C. Fitzgerald and B. Swaminathan, Centers for Disease Control and Prevention, USA and A. Sails, Newcastle General Hospital, UK 13.1 Introduction 13.2 Approaches to molecular subtyping 13.3 PCR-based techniques 13.4 AFLP analysis and emerging methods 13.5 Standardized molecular subtyping of pathogens 13.6 Interpreting molecular subtyping data 13.7 The future of molecular subtyping 13.8 Sources of further information and advice 13.9 References 14 New biosensors for microbiological analysis of food G. Volpe and G. Palleschi, University of Rome, Italy and A. Turner, Cranfield University, UK 14.1 Introduction 14.2 Transducers used in biosensors and immunosensors 14.3 Biosensors used to detect Salmonella 14.4 Biosensors used to detect Staphylococcus aureus 14.5 Biosensors used to detect Escherichia coli 14.6 Biosensors used to detect algal toxins and aflatoxin 14.7 DNA biosensors 14.8 Detecting microbial spoilage 14.9 Future trends 14.10 References 15 The use of applied systematics to identify foodborne pathogens M. Uyttendaele and J. Debevere, Ghent University, Belgium 15.1 Introduction 15.2 Identification based on morphological, physiologica and biochemical characteristics 15.3 Identification based on chemotaxonomy 15.4 Identification based on genetic information 15.5 Applications: identifying the genus Aeromonas 15.6 Applications: identifying the genus Bacillus 15.7 Applications: identifying the genus Campylobacter 15.8 Detecting virulence factors in foodborne pathogenic bacteri 15.9 Future trends ©2003 Woodhead Publishing Limited and CRC Press LLC
15.10 Sources of further information and advice 15.11 Acknowledgements 15.12 References