Conventional and emerging detection techniques for pathogenic bacteria in food science: A review

BackgroundContinuous transformation and development of new detection tools for bacteria has converted the laborious scientific work into smart apparatus in recent years. The journey had begun with the culture-based plate enumeration, and now it has evolved into several culture-independent techniques. Polymerase chain reaction (PCR) is on the top of the list that is now a routinely used biological approach to detect bacterial cells. Instrumental techniques are also helpful in this regard, as they are more sensitive for detection of various microbes.Scope and approachIn this review, we described new trends and their practical application in the fields of detection microbiology and food technology. This study provides a brief overview of conventional and modern detection techniques which includes nucleic-acid sequence based techniques to non-destructive imaging techniques.Key findings and conclusionsBesides the availability of antibiotics and clinical treatments, bacterial infections significantly increase the mortality rate. It is necessary to detect apparent infectious agents beforehand. Therefore, the detection methods for microorganisms should be more rapid, smart and reliable in response to the need. Conventional detection techniques are slow and time-consuming but more accurate and reliable than the modern detection techniques. By combing the mentioned techniques, scientists can achieve better results.     

Data mining derived from food analyses using non-invasive/non-destructive analytical techniques; determination of food authenticity,quality & safety in tandem with computer science disciplines

BackgroundFood quality, safety and authenticity are important issues for consumers, governments, as well as the food industry. In the last decade, several researchers have attempted to go beyond traditional microbiological, DNA-based and other methods using rapid techniques. This broad term involves a variety of sensors such as hyperspectral and multispectral imaging, vibrational spectroscopy, as well as biomimetic receptors.Scope and approachThe resulting data acquired from the above-mentioned sensors require the application of various case-specific data analysis methods for the purpose of simple understanding and visualization of the acquired high-dimensional dataset, but also for classification and prediction purposes.Key findings and conclusionsIt is evident that rapid techniques coupled with data analysis methods have given promising results in several food products with various sensors. Additionally there are several applications, new sensors and new algorithms that remain to be explored and validated in the future.     

Recent advances in molecular techniques to study microbial communities in food-associated matrices and processes

In the last two decades major changes have occurred in how microbial ecologists study microbial communities. Limitations associated with traditional culture-based methods have pushed for the development of culture-independent techniques, which are primarily based on the analysis of nucleic acids. These methods are now increasingly applied in food microbiology as well. This review presents an overview of current community profiling techniques with their (potential) applications in food and food-related ecosystems. We critically assessed both the power and limitations of these techniques and present recent advances in the field of food microbiology attained by their application. It is unlikely that a single approach will be universally applicable for analyzing microbial communities in unknown matrices. However, when screening samples for well-defined species or functions, techniques such as DNA arrays and real-time PCR have the potential to overtake current culture-based methods. Most importantly, molecular methods will allow us to surpass our current culturing limitations, thus revealing the extent and importance of the ‘non-culturable’ microbial flora that occurs in food matrices and production.     

Design of experiments and regression modelling in food flavour and sensory analysis: A review

BackgroundFood sensory science and flavour analysis are key processes in new product development, and is essential in understanding consumers by bridging the gap between product characteristics and consumer perception and acceptance.Scope and approachThis article provides a critical review of computer-based approaches to flavour and sensory analysis, including optimal design approaches to sensory experimental designs, and incorporation of nonlinear modelling methods such as artificial neural network into the analysis of results. The advantages and disadvantages of these methods, as well as their statistical background will be discussed. The incorporation of these statistical and mathematical methods into existing analytical processes is briefly covered, along with an overview of available computer software packages.Key findings and conclusionsFood flavour and sensory analysis is an information gathering process, and can be divided into two main stages: (1) the design of the experiment; (2) analyses and interpretation of results. The choice of an analytical procedure in sensory and flavour science is crucial in obtaining information correlating food products and consumers. Traditionally, sensory analysis is based on classical experimental designs and linear multivariate analysis techniques. Computer algorithm-based methods such as optimal designs in the design of experiments, and artificial neural network as a non-linear regression method may be used in conjunction with current methods, or adopted to overcome potential shortfalls of existing methods.     

Advanced synchrotron-based and globar-sourced molecular (micro) spectroscopy contributions to advances in food and feed research on molecular structure,mycotoxin determination,and molecular nutrition

ABSTRACT

Mycotoxin contamination has been a worldwide problem for food and feeds production for a long time. There is an obviously increased focus of the food and feed industry toward the reduction of mycotoxin concentration in both the raw materials and finished products. Therefore, both effective qualitative and quantitative techniques for the determination of mycotoxins are required to minimize their harmful effects. Conventional wet chemical methods usually are time-consuming, expensive, and rely on complex extraction and cleanup pretreatments. Synchrotron-based and globar-based molecular spectroscopy have shown great potential to be developed as rapid and nondestructive tools for the determination of molecular structure, molecular nutrition and mycotoxins in feed and food. This article reviews the common types of mycotoxins in feed and food, their toxicity, as well as the conventional detection methods. The principle of advanced molecular spectroscopy techniques and their application prospects for mycotoxin detection are discussed. Recent progress in food and feed research with molecular spectroscopy techniques is highlighted. This review provides a potential and insight into how to determine the structure and mycotoxins of feed and food on a molecular basis with advanced Synchrotron-based and globar-based molecular (micro) spectroscopy.     

Liposomal microencapsulation using the conventional methods and novel supercritical fluid processes

BackgroundLiposomes are spherical phospholipid vesicles with the capability of versatile microencapsulation of hydrophilic and lipophilic compounds. Organic solvent residue has always been a concern in conventional methods of liposome generation.Scope and approachDense gas techniques using supercritical carbon dioxide as the phospholipid-dissolving agent can provide a green solution for reduction or avoidance of organic solvent use.Key findings and conclusionsIn this review, conventional and dense gas processes of liposomal microencapsulation are evaluated. Comprehensively understanding the current progress of supercritical fluid techniques for liposomal microencapsulation will be helpful for development of a non-toxic continuous process of this application in the food and related industries.     

Textile Form and Counter Form: The Revival and Reinterpretation of Composite Knit and Crochet Constructions of the 1930s–1940s

Abstract

For decades doilies designed for domestic interiors and produced in a time of economic depression have lain discarded, neglected, and abandoned. This article discusses the historical development, domesticity, and social change associated with starched mats or doilies in the shift from modernity to postmodernity. It first charts the modernist composite knit and crochet structures produced by combining the mathematical chartering and the complexities of geometry with intricate knitting and crochet construction techniques to create organic fluidity in the design form and counter form. It then considers how renewed interest in the form and counter form of the doily in a postmodern era has transformed the starched mat from an item of familiarity and domesticity to be eclectically reinterpreted and utilized in the work of contemporary designers from many disciplines. As such, the article reviews the interface between traditional and contemporary design techniques and analyzes how designers from various disciplines have drawn on the potential of pattern, construction, scale, and form adapted from the doily to create new and innovative designs. To support this article, some historical illustrations from the past, together with selective examples of contemporary designers’ work from the specialist fields of fashion, textiles, furniture, interior, and product, have been included. These highlight the current development and reinterpretation of the doily, as a source of inspiration and increasingly as an integral part of design.     

免疫磁珠分离技术在病原微生物检测中的应用

本文综述了免疫磁珠分离技术的基本原理、主要影响因素及其在病原微生物检测领域中的应用,重点介绍了该技术与传统的分离培养技术、PCR技术、免疫学技术联合使用后,可以更有效地分离各种标本中的病原体,提高实验室对致病微生物的检出率,缩短检测时间,为病原体检测提供了一种新的技术路线.     

分子生物学技术在预测微生物学中的应用与展望

预测微生物学是食品微生物学的重要组成部分,其本质在于利用数学模型描述特定环境条件下微生物的生长和死亡规律。预测微生物模型既能应用于预测食品的货架期、控制腐败菌的滋生,又有助于完善食品微生物风险评估体系,减少致病菌的患病风险,对保障食品安全和改善公共卫生状况具有十分重要的意义。本文以综述的形式,概述预测微生物学的发展历史,并分析当前预测微生物学的研究热点。在此基础之上,着重介绍分子生物学技术在预测微生物学中应用的最新研究进展,阐述分子预测模型的概念和构建方法,并对其他分子生物学技术在预测微生物学中应用的可行性以及分子预测模型的应用前景进行展望,以期为全面推动预测微生物学这一学科的进步提供理论参考。     

Use of the voltammetric tongue in fresh cod (Gadus morhua) quality assessment

The aim of this work was to evaluate the use of the voltammetric tongue in the shelf-life assessment of fresh cod in cold storage. For this purpose, physico-chemical and microbial analyses were carried out, as well as measurements with the electronic tongue. The samples exceeded the acceptability limits of total volatile basic nitrogen (TVB-N), mesophilic and Enterobacteriaceae on the fourth day of storage, which means that the fish had a shelf-life of less than 4 days. The voltammetric tongue was able to differentiate between days 0 and 1 of storage from the other days. These results are in accordance with those obtained in the physico-chemical and microbial analyses, which showed a clear loss of freshness from day 0 to day 4. In the models obtained with partial least squares for TVB-N and mesophilic counts, the predicted values were successfully fitted to the experimental values, which confirm the potential usefulness of the voltammetric tongue for assessing cod spoilage.Industrial relevanceShelf-life assessment of fresh fish is of great interest for consumers, industries and authorities. The current methods used for this purpose are tedious, expensive, time-consuming and require skilled personnel. Therefore, the development of rapid non-destructive quality control techniques, which can be applied at any stage of the supply chain, could be highly interesting. This paper describes the possible application of a voltammetric tongue to assess cod spoilage during cold storage. This technique could be used as a rapid and non-destructive method applicable to routine quality control at any stage of the supply chain.     

Aseptic processing and packaging of food

Abstract

A prerequisite for the aseptic packaging of food is the UHT or HTST process used for sterilizing the food. These processes are defined. The history, microbiology, and engineering principles of aseptic processing and packaging are covered. Attainment of sterility and acceptable levels of spoilage are discussed. Methods used for sterilization of packaging materials include thermal and chemical methods. Thermal methods are normally used for sterilizing the product. With some products there are problems due to enzyme survival. UHT processing systems and aseptic packaging plants are reviewed.     

Past,present, and future of Chinese fermented food products

Abstract

In China there are many kinds of traditional fermented food products, which have a centuries‐long history. The main products are alcoholic beverages, Chiang, Chi, soy sauce, vinegar, red rice, and fermented bean curd. These products play a very important role in Chinese cuisine. The ancient methods of making fermented foods are changing gradually through modern microbiology and technology. This paper discusses the historical aspects, the manufacturing technology, and the future outlook on fermented food products in China.     

Characterizing bulkiness and hairiness of air-jet textured yarn using imaging techniques

Abstract

Control of product characteristics during production is very important to achieve improvement in quality. This importance come into consideration in yarn texturing because of high demand for textured textiles. In this investigation, new methods are introduced for the determination of air-jet textured yarn's structure, applying computer vision and image analyzing techniques.

Since the size, density and distribution of loops are very important factors in air-jet textured yarns,they are determined measuring yarn diameter, hairiness and torque indexes and applying imaging techniques. The measured features are successfully utilized in the proposed method to quantify texturing characteristics.     

乳品真菌污染及快速检测技术研究进展

真菌及其所产危害物已成为食品中最为严重的污染之一。文章主要就近年来乳及乳制品中真菌污染概况以及真菌快速检测技术相关研究进行概述,对比传统检测方法和快速检测技术在乳品应用概况,可通过进一步改进快速检测技术体系及开发新型检测体系,更好地监控乳品质量,推动乳品行业持续健康发展。     

Simulation of food drying processes by Computational Fluid Dynamics (CFD); recent advances and approaches

BackgroundUnderstanding the mechanisms underlying the drying processes has a critical role in dehydration of food and agricultural products. Advanced computer modeling and simulation techniques can help in developing new dryers, modification of current systems, energy saving and process optimization. Also the most important parameter during the drying food products is food quality (moisture content, crack formation, case hardening, etc.) which can be enhanced through using appropriate modeling. Computational Fluid Dynamics (CFD) is a well-known modeling technique which has received more attention in the food industry in the recent years. Hydrodynamics of fluid flow, heat and mass transfer during drying can be predicted using CFD.Scope and ApproachThis article reviews fundamentals, merits and shortcomings of CFD in the drying process modeling with a special focus on dehydration of food products. Since the drying is a growing unit operation, there is an emphasis on investigation of CFD utilization in modeling emerging drying processes of food products such as microwave assisted drying, infrared and superheated steam drying besides conventional convective drying systems notably in recent 5 years.Key Findings and ConclusionsCFD has been considered as a promising method which could help developing the design of new dryers, enhancing current dryers and the most important aspect of utilization of this method in the food industry research and development is “food quality” improvement.     

食品中病原微生物快速检测方法研究进展

食品中病原微生物是影响食品安全性的最主要生物因素。本文综述了食品中病原微生物的快速检测方法研究进展，并对微生物培养法、免疫学方法和核酸分子杂交等现优检测方法进行了比较和评述。     

水产品中氯霉素残留检测方法研究进展

氯霉素是一类广泛用于水产养殖中的抗生素,杀菌广谱,但残留在水产品中会对人体健康造成严重损害。本文综述了氯霉素的检测方法,包括微生物法、免疫分析法、色谱分析法和其他方法,并对各种方法的特点进行了综述。微生物学法是根据氯霉素对微生物的生理机能、代谢的抑制作用,来定性和定量检测氯霉素,该方法灵敏度不高;酶联免疫法灵敏度高,重复性好,适合水产品中氯霉素筛选;高效液相色谱法检测水产品中氯霉素具有快速、准确、高效等特点;气相色谱法检测水产品中氯霉素灵敏度高、准确,适合水产品中氯霉素的检测;液相色谱-质谱串联法是水产品中氯霉素残留检测最主要的分析方法,具有分离度高、快速、准确的特点。最后对氯霉素药物残留检测方法发展趋势进行了展望。     

Review of Green Food Processing techniques. Preservation,transformation, and extraction

This review presents innovative food processing techniques and their role in promoting sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing) in the frontiers of food processing, food chemistry, and food microbiology, are not new and were already used for > 30 years by academia and industry. We will pay special attention to the strategies and the tools available to make preservation, transformation and extraction greener and present them as success stories for research, education and at industrial scale. The design of green and sustainable processes is currently a hot research topic in food industry. Herein we aimed to describe a multifaceted strategy (innovative technologies, process intensification, bio-refinery concept) to apply this concept at research, educational, and industrial level.Industrial relevanceGreen Food Processing could be a new concept to meet the challenges of the 21st century, to protect both the environment and consumers, and in the meantime enhance competition of industries to be more ecologic, economic and innovative. This green approach should be the result of a whole chain of values in both senses of the term: economic and responsible, starting from the production and harvesting of food raw materials, processes of preservation, transformation, and extraction together with formulation and marketing.     

Commercially Available Rapid Methods for Detection of Selected Food-borne Pathogens

Generally, the enumeration and isolation of food-borne pathogens is performed using culture-dependent methods. These methods are sensitive, inexpensive, and provide both qualitative and quantitative assessment of the microorganisms present in a sample, but these are time-consuming. For this reason, researchers are developing new techniques that allow detection of food pathogens in shorter period of time. This review identifies commercially available methods for rapid detection and quantification of Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and Shiga toxin-producing Escherichia coli in food samples. Three categories are discussed: immunologically based methods, nucleic acid-based assays, and biosensors. This review describes the basic mechanism and capabilities of each method, discusses the difficulties of choosing the most convenient method, and provides an overview of the future challenges for the technology for rapid detection of microorganisms.     

What's new in chicken egg research and technology for human health promotion? - A review

BackgroundChicken eggs are considered to be nature's perfect food. The egg white is an excellent natural source of high quality protein, which is rich in essential amino acids. The yolk is a source of antioxidants, aromatic amino acids, carotenoids, vitamins, phospholipids and proteins, which not only provide nutritional value but also act pro-health and might prevent eg. from heart diseases. In turn eggshell supplies well absorbed by the human body minerals, of which the most important is calcium.Scope and approachIn this review the new trends in chicken egg research are showed. The egg components which are the most important for human health are described. This study shows also the methods of isolating the most important health-promoting ingredients from chicken eggs.Key Findings and Conclusion: Eggs are not only a highly nutritious food, but also a rich source of diverse bioactive components also including nutraceuticals. Therefore, the current research trends focus on the new look at the egg as a material acting as health-promoting functions. Currently carried out research also concern the development of new technologies for the production of bioactive ingredients of chicken eggs.These new trends introduce a new era in egg science and technology and the future of eggs and egg ingredients remains bright.