Current status and future trends in microbiological methodology
1995
Kneifel, W. (Agricultural Univ., Vienna (Austria))
For quite a long time, the microbiological examination of dairy products has been regarded as an area being dominated mainly by traditional or partly even historical methods. Even today classical methods, e.g. culture techniques, play an important role. However, scientific knowledge about pathogenic and spoilage microorganisms as well as about general food quality has increased considerably and led to a radical change and rearrangement of the microbiological laboratory during the last decade. Thus, today the microbiological examination of foods is based on a broad array of old and new methods which are complementary to each other. Necessarily, the microbiological examination of dairy products is directed towards two main goals: the detection and enumeration of pathogenic and spoilage microorganisms; and the enumeration of typical microorganisms, for instance as a potential measure representing the high quality of a fermented product. In this lecture, a survey is given on various microbiological methods including the following items: modern and classical methods, rapidity and automation, fluorogenic or chromogenic substrates, bioluminescence and impedance techniques, immunological and molecular-biological methods.
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