Rapid Detection and Identification Systems for the Microbiological Assessment of Processed Soy Foods: A Review

Mitsuru Katase,Kazunobu Tsumura

doi:10.5539/jfr.v9n5p22

Abstract

Plant-based diets are gaining interest in promoting physical and environmental health worldwide. The widely growing consumption of processed soy foods results in an increased demand for safe and high quality soy foods. Many of the rapid bacterial detection methods currently available are inhibited by components in the food matrixes. In recent years, high-throughput devices have been developed, which aid in the enumeration and evaluation of microorganisms in processed soy foods (automated fluorescent filter method, high-throughput identification using matrix-assisted laser desorption ionization time-of-flight mass spectrometry, and automated most probable number method). These methods are more rapid and convenient compared to the conventional culture method. This review discusses alternate reliable methods for the microbiological assessment of processed soy foods, which guarantees the safety of the food delivered for consumption.

Highlights

Microorganisms are one of the most important food quality indicators
Fluorescence staining method is widely used for microbial detection without culturing (Miyanaga et al, 2007; Yamaguchi et al, 2007), and flow cytometry is used to count viable bacterial cells (Diaper et al, 1992; Jepras et al, 1995; Khan et al, 2010)
Traditional methods serve as a reference for the microbiological quality control of food products, as they are reliable and easy to use for microorganism identification

Summary

Introduction

Microorganisms are one of the most important food quality indicators. The consistent manufacture of safe, high-quality foods requires a well-planned hygiene program aimed at controlling and reducing bacterial contamination during and post-processing. Fluorescence staining method is widely used for microbial detection without culturing (Miyanaga et al, 2007; Yamaguchi et al, 2007), and flow cytometry is used to count viable bacterial cells (Diaper et al, 1992; Jepras et al, 1995; Khan et al, 2010). Traditional methods serve as a reference for the microbiological quality control of food products, as they are reliable and easy to use for microorganism identification These methods are time consuming and labor intensive. They depend on the ability of microorganisms to form visible colonies after an incubation period of typically one to three days This long time-to-result is an issue for food industries, as process improvement requires the availability of faster methods to control microbiological quality. Further improvements are needed for detecting specific bacteria by fluorescent in-situ hybridization staining (Nishimura et al, 2008; Yamaguchi et al, 2009)

MALDI-TOF MS Identification of Bacteria in Processed Soy Foods

Next Generation Sequencing Technique for Microbiological Risk Assessment

Conclusion