Rapid Analysis Techniques in Food Microbiology

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1 Rapid Analysis Techniques in Food Microbiology

2 Rapid Analysis Techniques in Food Microbiology Edited by P.D. PATEL Leatherhead Food Research Association Surrey SPRINGER-SCIENCE+BUSINESS MEDIA, B.V.

3 First edition 1994 Reprinted Springer Science+Business Media Dordrecht Originally published by Chapman & Hali in 1995 Softcover reprint of the hardcover lst edition 1995 Typeset in 10/12pt Times by Greenshires Icon, Exeter, Devon ISBN ISBN (ebook) DOI / Apart from any fair dealing for the purposes of research or private study, or criticism or review, as permitted under the UK Copyright Designs and Patents Act, 1988, this publication may not be reproduced, stored, or transmitted, in any form or by any means, without the prior permis sion in writing of the publishers, or in the case of reprographic reproduction only in accordance with the terms of the licences issued by the Copyright Licensing Agency in the UK, or in accordance with the terms of 1icences issued by the appropriate Reproduction Rights Organization outside the UK. Enquiries concerning reproduction outside the terms stated here should be sent to the publishers at the Glasgow address printed on this page. The publisher makes no representation, express or implied, with regard to the accuracy of the information contained in Ihis book and cannot accept any legal responsibility or liability for any errors or omissions Ihat may be made. A catalogue record for this book is available from the Brilish Library Library of Congress Catalog Card Number: Printed on acid-free text paper, manufactured in accordance with ANSIINISO Z (permanence of Paper)

4 Preface The food industry, with its diverse range of products (e.g. short shelf-life foods, modified atmosphere packaged products and minimally processed products) is governed by strict food legislation, and microbiological safety has become a key issue. Legally required to demonstrate 'due diligence', food manufacturers are demanding analytical techniques that are simple to use, cost effective, robust, reliable and can provide results in 'real time'. The majority of current microbiological techniques (classical or rapid), particularly for the analysis of foodborne pathogens, give results that are only of retrospective value and do not allow proactive or reactive measures to be implemented during modem food production. Rapid methods for microbial analysis need to be considered in the context of modem Quality Assurance (QA) systems. This book addresses microbiologists, biochemists and immunologists in the food industry, the public health sector, academic and research institutes, and manufacturers of kits and instruments. This volume is an up-to-date account of recent developments in rapid food microbiological analysis, current approaches and problems, rapid methods in relation to QA systems, and future perspectives in an intensely active field. P.D.P.

5 Contributors F.J. Bolton D. M. Gibson P.A. Hall W.E. Hill A.D. Hocking Public Health Laboratory, Royal Preston Hospital, PO Box 202, Sharoe Green Lane North, Preston PR2 4HG, UK. Ministry of Agriculture, Fisheries and Food, Torry Research Station, 135 Abbey Road, Aberdeen AB9 8DG, Scotland. Microbiology and Food Safety, Kraft General Foods, 801 Waukegan Road, Glenview, Illinois 60025, USA. Seafood Products Research Center, Seattle District Office, Food and Drug Administration, Bothell, Washington , USA. CSIRO Food Research Laboratory Division of Food Science and Technology, PO Box 52, North Ryde, New South Wales 2113, Australia. A.L. Kyriakides J. Sainsbury pic, Scientific Services Division, Stamford House, Stamford Street, London SEi 9LL, UK. C.M.L. Marengo Joint Research Centre of the European Community, Ispra, Italy. D.A.A. Mossel Eijkman Foundation, Utrecht University, PO Box 6024, 3503 PA Utrecht, The Netherlands. S.H. Myint 0.0lsvik Department of Microbiology, University of Leicester, Leicester LE I 9HN, UK. Norwegian College of Veterinary Medicine, Oslo, Norway. P.D. Patel Rapid Methods Section, Leatherhead Food Research Association, Randalls Road, Leatherhead, Surrey KT22 7RY, UK. J.I. Pitt A.N. Sharpe CSIRO Food Research Laboratory, Division of Food Science and Technology, PO Box 52, North Ryde, New South Wales 2113, Australia. Bureau of Microbial Hazards, Food Directorate, Health Protection Branch, Health and Welfare Canada, Ottawa, Ontario K I A OLZ, Canada. C.B. Struijk Eijkman Foundation, Utrecht University, PO Box 6024, 3503 PA Utrecht, The Netherlands. D. W. Williams Rapid Methods Section, Leatherhead Food Research Association, Randalls Road, Leatherhead, Surrey KT22 7RY, UK.

6 Contents 1 History of and prospects for rapid and instrumental methodology for the microbiological examination of foods 1 D.A.A. MOSSEL, C.M.L. MARENGO and C.B. STRUIJK 1.1 Introduction I 1.2 The contemporary role and the character of microbiological examination of food samples Principles The part to be played by 'rapid' methods - semantics Pitfalls in introducing 'rapid' methods An overall appraisal of analytical principles suggested Suitability of the most promising, available principles Enumeration Presence-or-absence tests Identification Achievements and prospects Overview A truly real time check on adequate 'sanitation' Theorising on a Quo vadis - a presumptuous exercise I. 7 Impact for education at undergraduate and postgraduate level 2 Development and evaluation of membrane filtration techniques in microbial analysis 29 A.N. SHARPE Brief history of membrane filters 2.2 Early uses of membrane filters 2.3 Inter-brand variability of membrane filters 2.4 Current status of membrane filter methods 2.5 Analyses based on membrane filters Campylobacter species Escherichia coli biotype 1 count Pediococcus species Epifluorescence microscopy 2.6 HGMF Numerical range and accuracy of the HGMF Counting and scoring HGMFs Some well-established HGMF-based techniques HGMFs in very practical HACCP situations 2.7 Millipore samplers 3 Evaluation of commercial kits and instruments for the detection of food borne bacterial pathogens and toxins P.O. PATEL and D.W. WILLIAMS 3.1 Introduction

7 VllI RAPID ANALYSIS TECHNIQUES IN FOOD MICROBIOLOGY 3.2 Detection of foodborne pathogens Salmonella and Listeria Campylohacter Escherichia coli Yersinia enterocolitica 3.3 Detection of bacterial toxins Staphylococcal enterotoxins Enterotoxin kits for enteric pathogens 3.4 Future perspectives Microbiological applications of immunomagnetic techniques 104 P.D. PATEL 4.1 Introduction ImmunoDynabeads for separation and concentration of Salmonella Development of Salmonella immunodynabead particles Evaluation of Salmonella immunodynabeads in food enrichment broths Salmonella immunodynabeads and alternative detection systems Potential of novel colloidal magnetic fluids in microbial analysis Antibody-based systems for Salmonella and Listeria Lectin-based systems for food-spoilage yeasts Immunomagnetic detection of bacterial toxins Staphylococcal enterotoxins (SE) Clostridium per[ringens enterotoxin Future perspectives 127 Acknowledgements Automated electrical techniques in microbiological analysis 131 F.J. BOLTON and D.M. GIBSON 5.1 Introduction 5.2 What do the instruments measure? 5.3 When are measurements made? 5.4 Are assays faster than those by conventional tests? 5.5 Current instrumentation and systems Bactometer BacTrac Malthus RABIT 5.6 Instrument outputs Data Computers and software 5.7 Spoilage assays Total viable flora 5.8 Detection and enumeration of indicator organisms Enterobacteriaceae Coliforrns Escherichia coli Enterococci 5.9 Detection of pathogens Salmonella spp Listeria spp Campylohaeter spp Other pathogens 5.10 Indirect conductimetry

8 RAPID ANALYSIS TECHNIQUES IN FOOD MICROBIOLOGY Principle Detection of yeasts and moulds Other applications 5.11 Future trends Acknow ledgements 6 Modern methods for the detection of viruses in foods S. H. MYINT 6. I Introduction 6.2 Background 6.3 Preparation of samples General principles Methods Immunomagnetic separation 6.4 Cell culture 6.5 Immunoassays 6.6 Nucleic acid hybridisation Principles Methods applied to foods 6.7 Gene amplification Target amplification Probe amplification Applications ofpcr to foods 6.8 Other methods 6.9 Why look for viruses in foods? 6.10 Future prospects ix Luminescent techniques for microbiological analysis of foods 196 A.L. KYRIAKIDES and P.O. PATEL 7.1 Introduction 7.2 A TP bioluminescence ATP bioluminescence applications in modem food hygiene ATP bioluminescence for raw material testing ATP bioluminescence for end-product testing Other applications 7.3 Bacteriophage bioluminescence Detection of pathogens and indicator microorganisms Detection of inhibitory substances 7.4 Future trends Modern methods for detecting and enumerating food borne fungi PITT and A.D. HOCKING 8.1 Introduction 8.2 Cultural methods Direct plating Dilution plating Modem media Special groups 8.3 Rapid methods Detection of secondary metabolites

9 x RAPID ANALYSIS TECHNIQUES IN FOOD MICROBIOLOGY Estimation of fungal biomass Molecular methods Scope for rapid microbiological methods in modern food production 255 P.A. HALL 9.1 Introduction Traditional approach to microbiological control HACCP approach to microbiological control Regulatory perspectives Future directions Detection and identification of foodborne microbial pathogens by the polymerase chain reaction: food safety applications 268 W.E. HILL and 0. OLSVIK 10.1 Introduction Foodbome diseases PCR fundamentals PCR: some practical considerations Samples Primers Reaction conditions PCR format variations and applications Multiplex PCR Nested PCR Reverse transcription PCR Ligase chain reaction (LCR) Detection of immobilised amplified nucleic acid (DIANA) Immunomagnetic separation and PCR PCR detection and identification of foodbome microorganisms: bacteria Campylobacter Clostridium botulinum Escherichia coli and Shigella spp Listeria monocytogenes Salmonella Staphylococcus aureus Vibrio spp Yersinia enterocolitica and Y. pseudotuberculosis PCR detection and identification of foodbome microorganisms: viruses Norwalk virus Rotavirus Hepatitis A virus (HAV) Enteroviruses PCR detection and identification of foodbome microorganisms: parasites Giardia Entamoeba Summary 283 Acknowledgements Index 291

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