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Psychrotrophs – Still current problem in the cool storage of food.

Psychrotrofy w chlodniczym przechowywaniu zywnosci.

Author(s) : ZIELINSKA D., OLDAK A., RZEPKOWSKA A., et al.

Type of article: Article

Summary

The rapid development of the ready to eat food, requiring cool storage, has contributed to the increase of infections, caused by the „new” psychrotrophic food pathogens, i.e.: Listeria monocytogenes and Yersinia enterocolitica. In this paper, the risks associated with these pathogens, needs and possibilities of their detection in food and the environment around production were discussed. From among the methods, we can distinguish culture methods (classical method of inoculation and an alternative method of using chromogenic substrates), as well as alternative – culture-independent methods, i.e.: real-time PCR, ELISA, FISH and others. Alternative methods require validation each time and most of them are just as sensitive as the classic method, the protocol time often far is shortened (from 4-7 days to 24 hours), what is very important in food production. However, some of these modern methods still require refining and validation.

Details

  • Original title: Psychrotrofy w chlodniczym przechowywaniu zywnosci.
  • Record ID : 30016569
  • Languages: Polish
  • Source: Przemysl Spozywczy - vol. 69 - n. 9
  • Publication date: 2015/09

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