食品安全
生物技术
质量(理念)
背景(考古学)
食品质量
人口
风险分析(工程)
生化工程
计算机科学
业务
生物
食品科学
工程类
医学
环境卫生
哲学
古生物学
认识论
作者
Amanda Teixeira Sampaio Lopes,Bianca Mendes Maciel
出处
期刊:IntechOpen eBooks
[IntechOpen]
日期:2020-02-12
被引量:2
标识
DOI:10.5772/intechopen.84532
摘要
Microbiological parameters of food provide quality information regarding the processing, storage, and distribution conditions, shelf life, as well as whether the food poses a health risk to the population.In this context, the concern with food safety is a competitive advantage, as the pressure of consumers, who are increasingly interested and concerned about what they are consuming, directs the trade to reach the quality of products and services offered.With regard to microbiological analyses, researchers have been developing sensitive techniques to produce rapid results, since traditional methods of microbiological culture are time-consuming and very laborious.Thus, the real-time quantitative PCR technique (qPCR) offers the possibility of quantifying the total bacterial DNA in a food sample without the need of the microbial growth step.That is, the result can be expressed on the same day, and it is possible to perform a simultaneous quantification of more than one pathogen in a single assay.Therefore, it can be a useful tool for monitoring microbiological quality in food industries.In this chapter, we will present the advantages and disadvantages of this methodology for food microbiology emphasizing the challenge of differentiating viable cells from nonviable cells.
科研通智能强力驱动
Strongly Powered by AbleSci AI