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

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. Key Features: 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. Contents: Part 1 General issues: Microbiological analysis and food safety management; GMP and HACCP systems; Sampling techniques; Separation and concentration of samples; Validating detection techniques; Quality assurance of laboratory performance. Part 2 Particular techniques: Culture methods; Electrical methods; ATP bioluminescence; Microscopy techniques: DEFT and flow cytometry; Immunological techniques: immunochromatography, enzyme linked immunofluorescent assays and agglutination techniques; Immunological techniques: ELISA; Genetic techniques: PCR, NASBA, hybridisation and microarrays; Genetic techniques: molecular subtyping methods; New biosensors for microbiological analysis; The use of applied systematics in identifying foodborne pathogens.