Real-time testing of foods: the Holy Grail?

Abstract

The approach to quality assurance and control in the food industry has changed, especially with the widespread implementation of preventative, process-oriented food safety plans grounded in Hazard Analysis Critical Control Point (HACCP) and risk assessment principles. However, microbiological analysis of foods remains critical to the management of quality and safety of food products, particularly with respect to the detection of pathogens. The time to complete tests has decreased significantly but, the required sensitivity of the test, the physiological state of the target analyte, the food matrix and associated non-target microflora, all constrain further acceleration of testing and limit the potential for achieving real-time testing of foods, particularly when testing for pathogens such as Salmonella. While real time testing may be the ultimate goal, is it food microbiology?s Holy Grail?