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Polymerase Chain Reaction (PCR)

 

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Detecting bacterial spores in soup manufacturing

10 September 2009 | By A.C.M van Zuijlen & S.J.C.M Oomes, Unilever R&D; P. Vos, Check-Points B.V. and S. Brul, University of Amsterdam

Spores from mesophilic aerobic sporeforming bacteria (Bacillus) are sometimes able to survive the thermal process of commercial sterile products and sporadically cause spoilage or food poisoning. Because of an increasing demand for more fresh products, ideally the processing temperatures should be tailored to inactivate the actual spore load rather than…

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Use of molecular techniques in the food industry

1 June 2009 | By Mieke Uyttendaele and Andreja Rajkovic, Laboratory of Food Microbiology and Food Preservation, Ghent University

Microbial analysis in foods is an integrated part of management of microbial safety in the food chain. Both competent authorities and individual food business operators use microbial analysis for monitoring of the actual situation and trend analysis in order to detect emerging risks. For compliance testing to defined microbiological criteria…