Abstract
Abstract This review article summarizes the perspective for the introduction of novel microbiological techniques into modern food manufacturing and processing. Changes are discussed that have occurred recently in the microbiological control of food operations (process microbiology)‐for example, the “hazard analysis critical control point” (HACCP) concept, which can be elaborated to a longitudinal integrated chain assessment by monitoring critical control points. In addition, we describe the recent developments in rapid analytical methodology that can be implemented under these concepts. These techniques are based on two major approaches; that is, they are either aimed at estimating the total microbial load as a hygiene parameter, or at detecting and enumerating specific pathogenic or toxigenic microorganisms and their metabolites. We conclude that, at this moment, several of these methods are significant improvements compared with the conventional techniques. However their use in preventive quality assura...
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
