Warianty tytułu
Methods of Detecting Pathogenic Microorganisms in Food
Języki publikacji
Abstrakty
Skażenie żywności przez chorobotwórcze patogeny i toksyny stanowi jeden z najważniejszych problemów zdrowotnych współczesnego świata. Zjawisko to dotyczy zarówno krajów wysoko uprzemysłowionych, jak i słabo rozwiniętych. Epidemiolodzy szacują, że choroby wywołane przez mikroorganizmy patogenne są przyczyną około 40% całkowitej liczby zgonów na świecie. Lista mikroorganizmów patogennych obejmuje bakterie, pasożyty i wirusy, przy czym niemal 75% wszystkich zatruć spowodowanych jest przez bakterie. (fragment tekstu)
There are millions of food poisoning cases in the world every year and a significant part of them ends in death. This is a problem for both the poorly and highly developed countries. Most frequently the poisoning is caused by such bacteria as Campylobacter, Salmonella, Clostridium and Staphylococcus, but many illnesses are of unknown etiology. In order to ensure food safety it is necessary to detect quickly and precisely the microorganisms responsible for food poisoning. This can be done thanks to new analytical techniques which have dynamically developed over the last few years. The paper is a review of the currently applied methods to detect and identify pathogenic microorganisms in food. The authors present a series of hygiene related technological procedures, such as: bioluminescence measurement of ATP, measurement of impedance, microscopic methods or membrane filtration. In order to ensure fast selective detection and identification of pathogenic organisms, a wider and wider use is made of polymerization chain reaction (PCR), genetic probes, chromogen and serologic tests as well as biosensors. However, conventional microbiological methods which, in contrast to majority of fast methods, render both quantitative and qualitative results, are still treated as reference methods. (original abstract)
Rocznik
Numer
Strony
25-39
Opis fizyczny
Twórcy
autor
autor
Bibliografia
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Typ dokumentu
Bibliografia
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