Infodoc : Sciences, Techniques et Culture

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Introduction
Part 1 General issues
1 Microbiological analysis and food safety management: GMP and HACCP systems
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

Contributor contact details
Introduction
Part 1 General issues
1 Microbiological analysis and food safety management: GMP and HACCP systems
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
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
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
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
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
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
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
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
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
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
8.6 The use of assays to detect particular pathogens
8.7 Instrumentation
8.8 References
9 Microscopy techniques: DEFT and flow cytometry
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 futher information and advice
9.8 References
10 Immunological techniques: immunochromatography, enzyme linked immunofluorescent assays and agglutination techniques
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 futher iformation and advice
10.7 References
11 Immunological techniques: ELISA
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
12.1 Introduction: the polymerase chain reaction (PCR)
12.2 Nucleic acid sequence-based amplification (NASBA), hybridisation and microarrays
12.3 Key principles
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
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
14.1 Introduction
14.2 Transducers used in biosensors and immunosensors
14.3 Biosensors used to detect Salmonella
14.4 Biosensors used to detect Staphy/ococcus 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
15.1 Introduction
15.2 Identification based on morphological, physiological 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 bacteria
15.9 Future trends
15.10 Sources of further information and advice
15.11 Acknowledgements
15.12 References
Index