Bhunia / Kim / Taitt High Throughput Screening for Food Safety Assessment

Biosensor Technologies, Hyperspectral Imaging and Practical Applications
1. Auflage 2014
ISBN: 978-0-85709-807-8
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, Band 262, 550 Seiten

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

Recent advances in array-based detectors and imaging technologies have provided high throughput systems that can operate within a substantially reduced timeframe and other techniques that can detect multiple contaminants at one time. These technologies are revolutionary in terms of food safety assessment in manufacturing, and will also have a significant impact on areas such as public health and food defence. This book summarizes the latest research and applications of sensor technologies for online and high throughput screening of food. The book first introduces high throughput screening strategies and technology platforms, and discusses key issues in sample collection and preparation. The subsequent chapters are then grouped into four sections: Part I reviews biorecognition techniques; Part II covers the use of optical biosensors and hyperspectral imaging in food safety assessment; Part III focuses on electrochemical and mass-based transducers; and finally Part IV deals with the application of these safety assessment technologies in specific food products, including meat and poultry, seafood, fruits and vegetables. - Summarises the latest research on sensor technologies for online and high-throughput screening of food - Covers high-throughput screening and the current and forecast state of rapid contaminant detection technologies - Looks at the use of optical and electrochemical biosensors and hyperspectral imaging in food safety assessment and the application of these technologies in specific food products

Autoren/Hrsg.

Bhunia, Arun K.

Kim, Moon S.

Taitt, Chris R.

Inhaltsverzeichnis

1;Front Cover;1
2;High Throughput Screening for Food Safety Assessment: Biosensor Technologies, Hyperspectral Imaging and Practical Applications;4
3;Copyright;5
4;Contents;6
5;List of contributors;14
6;Woodhead Publishing Series in Food Science, Technology and Nutrition;16
7;Chapter 1: High throughput screening strategies and technology platforms for detection of pathogens: an introduction;28
7.1;1.1. Introduction;28
7.2;1.2. Current detection strategies;30
7.3;1.3. Why high throughput screening (HTS) is needed;31
7.4;1.4. HTS technologies for foodborne pathogens - present and future trends;32
7.5;References;34
8;Chapter 2: Sampling and sample preparation for sensor-based detection of pathogens in foods;38
8.1;2.1. Introduction;38
8.2;2.2. Key issues in sample preparation: from ``Farm to Fork to Physician´´;39
8.3;2.3. Challenges in sampling from food matrices and on ``bulk´´ surfaces;40
8.4;2.4. Nonspecific vs. specific methods;41
8.5;2.5. Physical methods;41
8.6;2.6. Chemical and combined methods;41
8.7;2.7. Capture and concentration of whole microbial cells;42
8.8;2.8. The use of cleaning materials in sampling;43
8.9;2.9. Capture and concentration of pathogen DNA from complex food matrices;45
8.10;2.10. Innovations in selective enrichment strategies;46
8.11;2.11. Conclusions;47
8.12;References;47
9;Part One: Biorecognition techniques;50
9.1;Chapter 3: Antibodies, enzymes, and nucleic acid sensors for high throughput screening of microbes and toxins in food;52
9.1.1;3.1. Introduction;52
9.1.2;3.2. Conventional methods for bacterial pathogen detection;53
9.1.3;3.3. Rapid and advanced technologies;58
9.1.4;3.4. Antibody structure and production;58
9.1.5;3.5. Polyclonal and monoclonal antibodies for biorecognition;61
9.1.6;3.6. The identification of recombinant antibodies by phage display technology;63
9.1.7;3.7. Biopanning of phage display libraries;65
9.1.8;3.8. Biosensors and antibody immobilization strategies;66
9.1.9;3.9. Immunosensor-based applications for high throughput pathogen screening;67
9.1.10;3.10. Multiplexed pathogen detection using antibodies for biorecognition;68
9.1.11;3.11. Nucleic acid assays;70
9.1.12;3.12. Microarray-based technologies;74
9.1.13;3.13. Enzyme-based sensors;77
9.1.14;3.14. High throughput bacterial toxin detection;82
9.1.15;3.15. High throughput fungal pathogen and mycotoxin detection;84
9.1.16;3.16. Marine toxins;89
9.1.17;3.17. Selected commercial platforms for high throughput detection;91
9.1.18;3.18. Conclusion;95
9.1.19;References;95
9.2;Chapter 4: Phage technology in high throughput screening for pathogen detection in food;108
9.2.1;4.1. Introduction;108
9.2.2;4.2. Pathogen detection using phage: culture-based methods and phage typing;110
9.2.3;4.3. Pathogen detection using phage: phage-host adhesion-based methods;112
9.2.3.1;4.3.1. Phage display;113
9.2.3.2;4.3.2. Labeled phage;114
9.2.4;4.4. Pathogen detection using phage: biosensors;116
9.2.4.1;4.4.1. Surface plasmon resonance;118
9.2.4.2;4.4.2. Magnetoelastic biosensors;119
9.2.4.3;4.4.3. Piezoelectric quartz crystal;120
9.2.4.4;4.4.4. Impedimetric detection;120
9.2.4.5;4.4.5. Acoustic wave biosensors;121
9.2.4.6;4.4.6. Optofluidic ring resonator;121
9.2.4.7;4.4.7. Long-period grating;121
9.2.5;4.5. Pathogen detection using phage: phage-triggered ion cascade;122
9.2.6;4.6. Pathogen detection using phage: phage replication and metabolism-based methods;122
9.2.6.1;4.6.1. Reporter phage;123
9.2.6.1.1;4.6.1.1. beta-Galactosidase (LacZ);123
9.2.6.1.2;4.6.1.2. Green fluorescent protein (GFP);123
9.2.6.1.3;4.6.1.3. Firefly luciferase (Luc);124
9.2.6.1.4;4.6.1.4. Bacterial luciferase (Lux);124
9.2.6.1.5;4.6.1.5. Ice nucleation (inaW);127
9.2.6.2;4.6.2. Validation of phage amplification;127
9.2.7;4.7. Pathogen detection using phage: phage lysis-based methods;129
9.2.7.1;4.7.1. Adenylate kinase assay;129
9.2.7.2;4.7.2. Matrix-assisted laser desorption-ionization time-of-flight mass spectrometry (MALDI-TOF-MS);130
9.2.7.3;4.7.3. Electrochemical detection;130
9.2.8;4.8. Conclusion;131
9.2.9;Acknowledgments;139
9.2.10;References;139
9.3;Chapter 5: Mammalian cell-based sensors for high throughput screening for detecting chemical residues, pathogens, and tox...;150
9.3.1;5.1. Introduction;150
9.3.2;5.2. The need for novel methods in food control;150
9.3.3;5.3. Cell-based biosensors for food safety;152
9.3.4;5.4. Mammalian cell-based biosensors;155
9.3.4.1;5.4.1. Historic development and current status;155
9.3.4.2;5.4.2. Technologies and challenges;157
9.3.5;5.5. Robustness and shelf life of mammalian cell-based biosensors;163
9.3.6;5.6. Conclusions and future trends;166
9.3.7;Acknowledgments;168
9.3.8;References;169
10;Part Two: Optical transducers and hyperspectral imaging;174
10.1;Chapter 6: Label-free light-scattering sensors for high throughput screening of microbes in food;176
10.1.1;6.1. Introduction;176
10.1.1.1;6.1.1. Foodborne pathogens;176
10.1.1.2;6.1.2. Detection approach;176
10.1.1.3;6.1.3. High throughput screening;177
10.1.1.4;6.1.4. Current detection technologies;179
10.1.2;6.2. Elastic light-scattering-based high throughput screening of microorganisms;180
10.1.2.1;6.2.1. Physics of light scattering;180
10.1.2.2;6.2.2. ELS for bacterial identification in liquid suspension;181
10.1.2.3;6.2.3. ELS for bacterial identification on agar plate;181
10.1.2.4;6.2.4. Detection instrument;183
10.1.2.5;6.2.5. Scatter image classification software;185
10.1.3;6.3. Application of BARDOT-based high throughput screening in food safety;186
10.1.4;6.4. Future trends;188
10.1.4.1;6.4.1. Sample preparation;188
10.1.4.2;6.4.2. Advanced high throughput detection;188
10.1.4.3;6.4.3. Advanced data-processing algorithm;188
10.1.5;Acknowledgments;189
10.1.6;References;189
10.2;Chapter 7: Vibrational spectroscopy for food quality and safety screening;192
10.2.1;7.1. Introduction;192
10.2.2;7.2. Basic concepts of vibrational spectroscopy;193
10.2.2.1;7.2.1. Instrumentation;195
10.2.2.2;7.2.2. Measurement techniques;196
10.2.3;7.3. Applications in food quality;198
10.2.3.1;7.3.1. Beverages;198
10.2.3.2;7.3.2. Dairy products;200
10.2.3.3;7.3.3. Edible oils;201
10.2.3.4;7.3.4. Fish and meat;202
10.2.3.5;7.3.5. Fruits and vegetables;203
10.2.3.6;7.3.6. Miscellaneous;204
10.2.4;7.4. Applications in food safety;205
10.2.4.1;7.4.1. Foodborne pathogenic microorganisms;205
10.2.4.2;7.4.2. Food contaminants and adulteration;207
10.2.5;7.5. Hyperspectral imaging for food quality and safety;209
10.2.6;7.6. Summary and future trends;212
10.2.7;Acknowledgments;212
10.2.8;References;212
10.3;Chapter 8: Flow cytometry and pathogen screening in foods;222
10.3.1;8.1. Introduction;222
10.3.1.1;8.1.1. Advantages and disadvantages;224
10.3.2;8.2. Analysis of foods using classical flow cytometry;225
10.3.3;8.3. Analysis of foods using bead-based detection;231
10.3.3.1;8.3.1. Nucleic acid-based assays;232
10.3.3.2;8.3.2. Immunoassays;232
10.3.4;8.4. Future trends;233
10.3.4.1;8.4.1. Sample preparation;233
10.3.4.2;8.4.2. Improvement in sensitivity;237
10.3.4.3;8.4.3. Use of alternative recognition molecules;238
10.3.4.4;8.4.4. Miniaturization;239
10.3.5;8.5. Conclusions;240
10.3.6;Acknowledgments;240
10.3.7;References;240
10.4;Chapter 9: Fluorescence-based real-time quantitative polymerase chain reaction (qPCR) technologies for high throughput sc...;246
10.4.1;9.1. Introduction;246
10.4.2;9.2. Basics of real-time qPCR;246
10.4.2.1;9.2.1. Principle of qPCR;247
10.4.2.2;9.2.2. Primer and probe technologies;248
10.4.2.2.1;9.2.2.1. Primer-based technologies;248
10.4.2.2.2;9.2.2.2. Probe-based technologies;249
10.4.2.2.3;9.2.2.3. Labeling of primers and probes;251
10.4.2.3;9.2.3. Fluorescent DNA-binding dyes;251
10.4.2.3.1;9.2.3.1. Probe-based detection vs. DNA-binding dyes;252
10.4.2.4;9.2.4. Real-time PCR used for quantification;252
10.4.2.4.1;9.2.4.1. Relative quantification;252
10.4.2.4.2;9.2.4.2. Absolute quantification;253
10.4.2.4.3;9.2.4.3. Data analysis;253
10.4.3;9.3. Pre-PCR processing;254
10.4.3.1;9.3.1. PCR inhibitors;254
10.4.3.2;9.3.2. Sampling;255
10.4.3.3;9.3.3. Sample preparation;255
10.4.3.4;9.3.4. Optimization of PCR chemistry to avoid inhibition;259
10.4.4;9.4. Instrumentation for qPCR;259
10.4.4.1;9.4.1. Standard qPCR instruments;259
10.4.4.2;9.4.2. Instruments for high-resolution melting analysis and digital PCR;260
10.4.4.3;9.4.3. Portable thermocyclers suitable for in-field analyses;260
10.4.4.4;9.4.4. Guide to selection of PCR platforms;263
10.4.5;9.5. Examples of qPCR for high throughput screening of foodborne pathogens;264
10.4.5.1;9.5.1. Use of qPCR for quantification of foodborne pathogens;264
10.4.5.2;9.5.2. Use of in-field qPCR;265
10.4.6;9.6. Future trends;266
10.4.7;9.7. Sources of further information and advice;266
10.4.7.1;9.7.1. Key books;267
10.4.7.2;9.7.2. Useful websites;267
10.4.8;Acknowledgments;267
10.4.9;References;268
10.5;Chapter 10: Fiber-optic sensors for high throughput screening of pathogens;276
10.5.1;10.1. Introduction;276
10.5.2;10.2. General view of immunosensors;277
10.5.3;10.3. Evanescent field optical biosensors;277
10.5.4;10.4. Fiber-optic probes and immobilization of ligands;278
10.5.5;10.5. Application of evanescent wave biosensors for detection of foodborne pathogens;279
10.5.5.1;10.5.1. Single-analyte detection;282
10.5.5.1.1;10.5.1.1. Listeria monocytogenes;282
10.5.5.1.2;10.5.1.2. Escherichia coli O157:H7;283
10.5.5.1.3;10.5.1.3. Salmonella enterica;283
10.5.5.1.4;10.5.1.4. Miscellaneous analytes;284
10.5.5.2;10.5.2. Multipathogen/toxin detection;284
10.5.6;10.6. Conclusions and future trends;285
10.5.7;Acknowledgments;286
10.5.8;References;286
11;Part Three: Electrochemical and mass-based transducers;290
11.1;Chapter 11: Electronic noses and tongues in food safety assurance;292
11.1.1;11.1. Introduction;292
11.1.1.1;11.1.1. Differential sensing;292
11.1.1.2;11.1.2. Electronic noses and tongues;293
11.1.2;11.2. Functioning of electronic noses and tongues;294
11.1.3;11.3. Food safety applications of electronic noses;296
11.1.3.1;11.3.1. Beef;297
11.1.3.2;11.3.2. Poultry;298
11.1.3.3;11.3.3. Fish;298
11.1.3.4;11.3.4. Grain;299
11.1.3.5;11.3.5. Eggs;299
11.1.3.6;11.3.6. Cheese;299
11.1.3.7;11.3.7. Drinking water;301
11.1.4;11.4. Food safety applications of electronic tongues;301
11.1.4.1;11.4.1. Meat;301
11.1.4.2;11.4.2. Fish;301
11.1.4.3;11.4.3. Milk;302
11.1.4.4;11.4.4. Drinking water;302
11.1.5;11.5. Conclusions and future trends;302
11.1.6;References;303
11.2;Chapter 12: Impedance microbiology and microbial screening strategy for detecting pathogens in food;312
11.2.1;12.1. Introduction;312
11.2.2;12.2. Impedance for microbiological testing;313
11.2.3;12.3. Standard impedance;314
11.2.4;12.4. Specific applications for testing food;314
11.2.4.1;12.4.1. Equivalent circuit analysis for impedance components;314
11.2.4.2;12.4.2. Interdigitated array microelectrodes (IDAMs) in impedance measurements;315
11.2.4.3;12.4.3. Microchips for impedance detection of bacteria;315
11.2.4.4;12.4.4. Impedance biosensors for bacterial detection;316
11.2.5;12.5. Advantages and disadvantages of impedance testing;317
11.2.6;12.6. Summary and future trends;325
11.2.7;References;325
11.3;Chapter 13: Immunologic biosensing of foodborne pathogenic bacteria using electrochemical or light-addressable potentiometri.;328
11.3.1;13.1. Introduction;328
11.3.2;13.2. Immunoelectrochemistry (IEC);329
11.3.3;13.3. Using IEC to detect pathogenic bacteria;330
11.3.4;13.4. Improving cell capture in IEC and applications in food screening;332
11.3.5;13.5. Light-addressable potentiometric sensing;334
11.3.6;13.6. Future trends;336
11.3.7;13.7. Sources of further information and advice;337
11.3.7.1;13.7.1. Relevant books;338
11.3.8;References;338
11.4;Chapter 14: Conductometric biosensors for high throughput screening of pathogens in food;342
11.4.1;14.1. Introduction;342
11.4.1.1;14.1.1. Demographics and food consumption patterns;342
11.4.1.2;14.1.2. Foodborne illnesses;343
11.4.1.3;14.1.3. Rapid microbial detection methods;344
11.4.2;14.2. Biosensors;344
11.4.3;14.3. Conductometric biosensors and gas sensors;346
11.4.4;14.4. Conductometric biosensors: general and food safety applications;347
11.4.5;14.5. Future trends and conclusions;349
11.4.6;References;350
11.5;Chapter 15: Microfluidic biosensors for high throughput screening of pathogens in food;354
11.5.1;15.1. Introduction;354
11.5.1.1;15.1.1. Foodborne pathogens;354
11.5.1.2;15.1.2. Assessing and selecting test methods;355
11.5.2;15.2. Microfluidics;355
11.5.2.1;15.2.1. Microscale behavior of fluids;356
11.5.2.2;15.2.2. Microfluidic materials;358
11.5.2.3;15.2.3. Microfluidics for pathogen sensing;360
11.5.3;15.3. Immunoassays for pathogen sensing using monoclonal, polyclonal, and recombinant antibodies;360
11.5.4;15.4. Alternatives to antibodies: immunoassays using molecular imprinted polymers, molecular probes, and aptamers;362
11.5.5;15.5. Microfluidic immunoassays for detecting foodborne pathogens;363
11.5.6;15.6. Microfluidic techniques using nucleic acid (NA) analysis;366
11.5.6.1;15.6.1. Gene amplification methods: polymerase chain reaction;368
11.5.6.2;15.6.2. Isothermal amplification;368
11.5.7;15.7. Lab-on-a-chip (LOC) platforms for NA foodborne pathogen detection;369
11.5.8;15.8. Microfluidic food processing: sample preparation, isolation, and amplification;372
11.5.9;15.9. Integrated LOC devices for high throughput screening;373
11.5.9.1;15.9.1. High throughput multiplex devices;373
11.5.9.1.1;15.9.2. Droplet-based and digital microfluidics;374
11.5.9.1.2;15.9.3. Lab-on-a-CD devices;374
11.5.9.1.3;15.9.4. Paper-based microfluidic devices;374
11.5.10;15.10. Conclusion;375
11.5.11;References;377
11.6;Chapter 16: Magnetoelastic sensors for high throughput screening of pathogens in food;386
11.6.1;16.1. Introduction;386
11.6.2;16.2. Freestanding magnetoelastic (ME) biosensors;387
11.6.2.1;16.2.1. Detection principle of ME biosensors;387
11.6.2.2;16.2.2. Sensitivity and Q-value of ME biosensors;389
11.6.2.3;16.2.3. Capability of ME biosensor detecting nonuniform mass load;391
11.6.2.4;16.2.4. Multiple ME biosensor application;395
11.6.3;16.3. Fabrication of ME biosensors;395
11.6.3.1;16.3.1. Materials used to fabricate ME biosensors;395
11.6.3.2;16.3.2. Mechanical method for fabricating ME resonators;396
11.6.3.3;16.3.3. Microfabrication of ME resonators;399
11.6.4;16.4. Biomolecular recognition elements used on ME biosensors;399
11.6.5;16.5. Interrogation system for ME biosensors;402
11.6.5.1;16.5.1. Steady-state measurement technique;403
11.6.5.2;16.5.2. Transient response measurement technique;404
11.6.6;16.6. Applications of ME biosensors as a foodborne screening technique;406
11.6.6.1;16.6.1. Detection of foodborne pathogens using phage-based ME biosensors;406
11.6.6.1.1;16.6.1.1. Detection in bacteria cultures;406
11.6.6.1.2;16.6.1.2. Simultaneous detection of Salmonella and B. anthracis spores;408
11.6.6.1.3;16.6.1.3. Direct detection of Salmonella in liquid food;410
11.6.6.1.4;16.6.1.4. Direct detection of Salmonella on globe food surfaces;412
11.6.6.2;16.6.2. Detection of foodborne pathogens using antibody-based ME biosensors;414
11.6.7;16.7. Potential applications of the ME biosensor technique along the food chain;414
11.6.8;16.8. Conclusions;418
11.6.9;References;418
12;Part Four: Specific applications;424
12.1;Chapter 17: Total internal reflection fluorescence (TIRF) array biosensors for biothreat agents for food safety and food ...;426
12.1.1;17.1. Introduction: waveguides, total internal reflection, and the evanescent wave;426
12.1.2;17.2. Planar waveguide TIRF array biosensors;427
12.1.2.1;17.2.1. Components of planar waveguide TIRF array biosensors;427
12.1.2.2;17.2.2. Surface immobilization of recognition elements;429
12.1.3;17.3. Planar waveguide TIRF arrays in food analysis;429
12.1.4;17.4. Commercial TIRF array technologies;434
12.1.4.1;17.4.1. Zeptosens;434
12.1.4.2;17.4.2. nGimat and Los Alamos National Laboratory;434
12.1.4.3;17.4.3. MBio Diagnostics;434
12.1.4.4;17.4.4. Hansen Technologies;435
12.1.4.5;17.4.5. River Analyzer/Automated Water Analyzer Computer Supported System (AWACSS);435
12.1.5;17.5. Array biosensors for food defense;435
12.1.6;17.6. Future directions;436
12.1.6.1;17.6.1. Sample preparation;436
12.1.6.2;17.6.2. Development and integration of alternative recognition species;440
12.1.6.3;17.6.3. Improvements in signal generation and collection;442
12.1.7;17.7. Conclusions;443
12.1.8;Acknowledgments;444
12.1.9;References;444
12.2;Chapter 18: Online screening of meat and poultry product quality and safety using hyperspectral imaging;452
12.2.1;18.1. Introduction;452
12.2.2;18.2. Fundamentals of hyperpsectral imaging;455
12.2.3;18.3. The role of spectral techniques in online screening of food;456
12.2.4;18.4. Implementation of online spectral screening systems for evaluating meat quality;458
12.2.5;18.5. Key stages in online spectral screening systems;460
12.2.5.1;18.5.1. Sample selection;460
12.2.5.2;18.5.2. Image acquisition;461
12.2.5.3;18.5.3. Image correction;462
12.2.5.4;18.5.4. Selecting regions of interest and extraction of spectral data;462
12.2.5.5;18.5.5. Outlier detection;462
12.2.5.6;18.5.6. Spectral preprocessing;464
12.2.5.7;18.5.7. Development of the multivariate calibration model;464
12.2.5.8;18.5.8. Model validation;464
12.2.5.9;18.5.9. Selection of feature wavelengths through spectral analysis;466
12.2.6;18.6. Using hyperspectral imaging to measure individual meat quality attributes;467
12.2.7;18.7. Measuring quality in beef and pork;469
12.2.8;18.8. Measuring quality in lamb, chicken, and turkey;475
12.2.9;18.9. Measuring quality in fish;478
12.2.10;18.10. Using hyperspectral imaging to identify bacteria and other types of contaminants;478
12.2.10.1;18.10.1. Pathogenic and spoilage bacteria;480
12.2.10.2;18.10.2. Detecting contaminants;481
12.2.10.3;18.10.3. Detecting diseases and tumors in poultry carcasses;482
12.2.11;18.11. Using hyperspectral imaging to authenticate meat and meat products;483
12.2.11.1;18.11.1. Classification and grading;485
12.2.11.2;18.11.2. Freshness detection;485
12.2.11.3;18.11.3. Detecting adulteration;486
12.2.12;18.12. Conclusions and future trends;486
12.2.13;Acknowledgments;487
12.2.14;References;487
12.3;Chapter 19: Online screening of fruits and vegetables using hyperspectral line-scan imaging techniques;494
12.3.1;19.1. Introduction;494
12.3.2;19.2. Line-scan hyperspectral imaging techniques;495
12.3.3;19.3. Quality and safety evaluation of fruits and vegetables;498
12.3.4;19.4. Animal fecal contamination on produce;499
12.3.4.1;19.4.1. Detection of fecal contamination on fruits;500
12.3.4.2;19.4.2. Detection of fecal contamination on leafy greens;501
12.3.5;19.5. Hyperspectral/multispectral imaging for online applications;502
12.3.5.1;19.5.1. Line-scan image-based online inspection;503
12.3.5.2;19.5.2. Multitask line-scan inspection;504
12.3.5.3;19.5.3. Challenges for online inspection of produce;505
12.3.6;19.6. Whole-surface online inspection of fruits and leafy greens;506
12.3.6.1;19.6.1. Online inspection of round-shaped fruits;507
12.3.6.2;19.6.2. Prototype online fruit inspection system;508
12.3.6.3;19.6.3. Online inspection of relatively flat leafy greens;510
12.3.6.4;19.6.4. Prototype online leafy green inspection system;510
12.3.7;19.7. Conclusions;513
12.3.8;Acknowledgments;513
12.3.9;References;514
12.4;Chapter 20: High throughput screening of seafood for foodborne pathogens;518
12.4.1;20.1. Introduction;518
12.4.2;20.2. Seafood pathogens and products;518
12.4.2.1;20.2.1. Seafood pathogens;518
12.4.2.2;20.2.2. Seafood products;519
12.4.3;20.3. Standard methods;520
12.4.3.1;20.3.1. Standard methods for bacterial pathogens;520
12.4.3.2;20.3.2. Standard methods for viral pathogens;520
12.4.3.3;20.3.3. Standard methods for parasites;521
12.4.4;20.4. Nucleic acid-based methods;521
12.4.4.1;20.4.1. Polymerase chain reaction (PCR);521
12.4.4.1.1;20.4.1.1. Conventional PCR;521
12.4.4.1.2;20.4.1.2. Reverse transcription PCR;521
12.4.4.1.3;20.4.1.3. Real-time PCR;522
12.4.4.1.4;20.4.1.4. Real-time reverse transcription PCR;522
12.4.4.2;20.4.2. Loop-mediated isothermal amplification;523
12.4.4.3;20.4.3. Nucleic acid sequence-based amplification;523
12.4.5;20.5. Nucleic acid hybridization;523
12.4.5.1;20.5.1. DNA hybridization;523
12.4.5.2;20.5.2. DNA microarray;524
12.4.6;20.6. Antibody-based methods;524
12.4.6.1;20.6.1. Immunoassays;524
12.4.6.1.1;20.6.1.1. Enzyme-linked immunosorbent assay;524
12.4.6.1.2;20.6.1.2. Immunomagnetic separation;524
12.4.6.2;20.6.2. Protein microarray;525
12.4.7;20.7. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry;525
12.4.8;20.8. Infrared (IR) spectroscopy;525
12.4.9;20.9. High throughput screening systems for seafood pathogens;526
12.4.9.1;20.9.1. Bioluminescent enzyme immunoassay for norovirus;526
12.4.9.2;20.9.2. Magnetic capture hybridization coupled with real-time PCR (Rti-PCR) for Salmonella and Listeria;526
12.4.9.3;20.9.3. Loop-mediated isothermal amplification (LAMP) coupled with lateral flow dipstick for Vibrio parahaemolyticus;527
12.4.9.4;20.9.4. Immunomagnetic separation (IMS) coupled with ELISA biosensor for V. parahaemolyticus;527
12.4.9.5;20.9.5. Light-scattering sensor for multiple Vibrio spp.;527
12.4.10;20.10. Future trends;528
12.4.11;20.11. Additional information;528
12.4.11.1;20.11.1. Vibrio spp. and norovirus commercial detection systems and kits;528
12.4.11.2;20.11.2. Automation instrumentation and applications;529
12.4.11.3;References;529
13;Index;534

Leseproben

Woodhead Publishing Series in Food Science, Technology and Nutrition
1 Chilled foods: A comprehensive guide Edited by C. Dennis and M. Stringer 2 Yoghurt: Science and technology A. Y. Tamime and R. K. Robinson 3 Food processing technology: Principles and practice P. J. Fellows 4 Bender’s dictionary of nutrition and food technology Sixth edition D. A. Bender 5 Determination of veterinary residues in food Edited by N. T. Crosby 6 Food contaminants: Sources and surveillance Edited by C. Creaser and R. Purchase 7 Nitrates and nitrites in food and water Edited by M. J. Hill 8 Pesticide chemistry and bioscience: The food-environment challenge Edited by G. T. Brooks and T. Roberts 9 Pesticides: Developments, impacts and controls Edited by G. A. Best and A. D. Ruthven 10 Dietary fibre: Chemical and biological aspects Edited by D. A. T. Southgate, K. W. Waldron, I. T. Johnson and G. R. Fenwick 11 Vitamins and minerals in health and nutrition M. Tolonen 12 Technology of biscuits, crackers and cookies Second edition D. Manley 13 Instrumentation and sensors for the food industry Edited by E. Kress-Rogers 14 Food and cancer prevention: Chemical and biological aspects Edited by K. W. Waldron, I. T. Johnson and G. R. Fenwick 15 Food colloids: Proteins, lipids and polysaccharides Edited by E. Dickinson and B. Bergenstahl 16 Food emulsions and foams Edited by E. Dickinson 17 Maillard reactions in chemistry, food and health Edited by T. P. Labuza, V. Monnier, J. Baynes and J. O’Brien 18 The Maillard reaction in foods and medicine Edited by J. O’Brien, H. E. Nursten, M. J. Crabbe and J. M. Ames 19 Encapsulation and controlled release Edited by D. R. Karsa and R. A. Stephenson 20 Flavours and fragrances Edited by A. D. Swift 21 Feta and related cheeses Edited by A. Y. Tamime and R. K. Robinson 22 Biochemistry of milk products Edited by A. T. Andrews and J. R. Varley 23 Physical properties of foods and food processing systems M. J. Lewis 24 Food irradiation: A reference guide V. M. Wilkinson and G. Gould 25 Kent’s technology of cereals: An introduction for students of food science and agriculture Fourth edition N. L. Kent and A. D. Evers 26 Biosensors for food analysis Edited by A. O. Scott 27 Separation processes in the food and biotechnology industries: Principles and applications Edited by A. S. Grandison and M. J. Lewis 28 Handbook of indices of food quality and authenticity R. S. Singhal, P. K. Kulkarni and D. V. Rege 29 Principles and practices for the safe processing of foods D. A. Shapton and N. F. Shapton 30 Biscuit, cookie and cracker manufacturing manuals Volume 1: Ingredients D. Manley 31 Biscuit, cookie and cracker manufacturing manuals Volume 2: Biscuit doughs D. Manley 32 Biscuit, cookie and cracker manufacturing manuals Volume 3: Biscuit dough piece forming D. Manley 33 Biscuit, cookie and cracker manufacturing manuals Volume 4: Baking and cooling of biscuits D. Manley 34 Biscuit, cookie and cracker manufacturing manuals Volume 5: Secondary processing in biscuit manufacturing D. Manley 35 Biscuit, cookie and cracker manufacturing manuals Volume 6: Biscuit packaging and storage D. Manley 36 Practical dehydration Second edition M. Greensmith 37 Lawrie’s meat science Sixth edition R. A. Lawrie 38 Yoghurt: Science and technology Second edition A. Y. Tamime and R. K. Robinson 39 New ingredients in food processing: Biochemistry and agriculture G. Linden and D. Lorient 40 Benders’ dictionary of nutrition and food technology Seventh edition D. A. Bender and A. E. Bender 41 Technology of biscuits, crackers and cookies Third edition D. Manley 42 Food processing technology: Principles and practice Second edition P. J. Fellows 43 Managing frozen foods Edited by C. J. Kennedy 44 Handbook of hydrocolloids Edited by G. O. Phillips and P. A. Williams 45 Food labelling Edited by J. R. Blanchfield 46 Cereal biotechnology Edited by P. C. Morris and J. H. Bryce 47 Food intolerance and the food industry Edited by T. Dean 48 The stability and shelf-life of food Edited by D. Kilcast and P. Subramaniam 49 Functional foods: Concept to product Edited by G. R. Gibson and C. M. Williams 50 Chilled foods: A comprehensive guide Second edition Edited by M. Stringer and C. Dennis 51 HACCP in the meat industry Edited by M. Brown 52 Biscuit, cracker and cookie recipes for the food industry D. Manley 53 Cereals processing technology Edited by G. Owens 54 Baking problems solved S. P. Cauvain and L. S. Young 55 Thermal technologies in food processing Edited by P. Richardson 56 Frying: Improving quality Edited by J. B. Rossell 57 Food chemical safety Volume 1: Contaminants Edited by D. Watson 58 Making the most of HACCP: Learning from others’ experience Edited by T. Mayes and S. Mortimore 59 Food process modelling Edited by L. M. M. Tijskens, M. L. A. T. M. Hertog and B. M. Nicolaï 60 EU food law: A practical guide Edited by K. Goodburn 61 Extrusion cooking: Technologies and applications Edited by R. Guy 62 Auditing in the food industry: From safety and quality to environmental and other audits Edited by M. Dillon and C. Griffith 63 Handbook of herbs and spices Volume 1 Edited by K. V. Peter 64 Food product development: Maximising success M. Earle, R. Earle and A. Anderson 65 Instrumentation and sensors for the food industry Second edition Edited by E. Kress-Rogers and C. J. B. Brimelow 66 Food chemical safety Volume 2: Additives Edited by D. Watson 67 Fruit and vegetable biotechnology Edited by V. Valpuesta 68 Foodborne pathogens: Hazards, risk analysis and...