New Molecular Methods for the Detection of Bacteria in Food

Abstract

In order to maintain food safety standards, conventional microbiological methods are still being used to detect bacteria and other organisms in food. However, these techniques are not ideal, as often it can be many days before results are known‐which may be of particular economic importance for those foods with a short shelf‐life. The introduction of newer technology, such as nucleic acid probe and related amplification technology in other fields, has transformed the detection of many organisms. The Polymerase Chain Reaction (PCR) allows nucleic acid probes, with their inherent specificity, to be used to detect organisms present in very low numbers within a short period of time. However, at present, in food microbiology, there are technical problems with using the PCR, as certain components in food interfere with the reaction. When these problems are resolved and with prospects for semi‐automation of the PCR technique, there should be enormous potential for the rapid detection of bacteria in foods, with consequent benefits to the food industry and to consumers.