The food microbiological analyst: pairing tradition with the future
| Autor: | Thishakya de Silva, Dean Clarke, Prudence Bramwell |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Microbiology Australia, Vol 43, Iss 2, Pp 57-60 (2022) |
| Druh dokumentu: | article |
| ISSN: | 1324-4272 2201-9189 |
| Popis: | Choosing methods for the detection, isolation and identification of foodborne pathogens or spoilage microorganisms from foodstuffs is a complex task. Although there are standard food microbiology methods available around the world, many have changed little in decades, while some tests take many days to perform. The use of automated technologies, genomics and rapid methods are now replacing many traditional tests. Food microbiology analysts need to understand the underlying science and limitations of these methods for food analysis and the crucial importance of validation protocols for correct results reported to customers. This article discusses the current status of food microbiology analysis in commercial laboratories, what the future food microbiology analytic laboratory looks like, and the education changes that may be required to become a future food microbiology analyst. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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