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Journal articles on the topic 'Microbiological control'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 May 2022

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1

MIYAMOTO, Yutaka. "Microbiological Control." JOURNAL OF THE BREWING SOCIETY OF JAPAN 96, no. 7 (2001): 455–65. http://dx.doi.org/10.6013/jbrewsocjapan1988.96.455.

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2

Smith, R. Neil. "Microbiological quality control." International Biodeterioration 23, no. 3 (January 1987): 131–35. http://dx.doi.org/10.1016/0265-3036(87)90049-2.

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3

Martischang, Romain, Maciek Godycki-Ćwirko, Anna Kowalczyk, Katarzyna Kosiek, Adi Turjeman, Tanya Babich, Shachaf Shiber, et al. "Risk factors for treatment failure in women with uncomplicated lower urinary tract infection." PLOS ONE 16, no. 8 (August 31, 2021): e0256464. http://dx.doi.org/10.1371/journal.pone.0256464.

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Given rising antibiotic resistance and increasing use of delayed prescription for uncomplicated lower urinary tract infections (UTI), patients at risk for treatment failure should be identified early. We assessed risk factors for clinical and microbiological failure in women with lower UTI. This case-control study nested within a randomized clinical trial included all women in the per-protocol population (PPP), those in the PPP with microbiologically confirmed UTI, and those in the PPP with UTI due to Escherichia coli. Cases were women who experienced clinical and/or microbiologic failure; controls were those who did not. Risk factors for failure were assessed using multivariate logistic regression. In the PPP, there were 152 clinical cases for 307 controls. Among 340 women with microbiologically confirmed UTI, 126 and 102 cases with clinical and microbiological failure were considered with, respectively, 214 and 220 controls. Age ≥52 years was independently associated with clinical (adjusted OR 3.01; 95%CI 1.84–4.98) and microbiologic failure (aOR 2.55; 95%CI 1.54–4.25); treatment with fosfomycin was associated with clinical failure (aOR 2.35; 95%CI 1.47–3.80). The association with age persisted among all women, and women with E. coli-related UTI. Diabetes was not an independent risk factor, nor were other comorbidities. Postmenopausal age emerged as an independent risk factor for both clinical and microbiological treatment failure in women with lower UTI and should be considered to define women at-risk for non-spontaneous remission, and thus for delayed antibiotic therapy; diabetes mellitus was not associated with failure.
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4

Ali, F. S., A. A. Abdel-Moneim, Th A. M. El-Dahtory, M. S. A. Safwat, and A. R. Abdallah. "Microbiological control of ticks." Zentralblatt für Mikrobiologie 141, no. 1 (1986): 67–70. http://dx.doi.org/10.1016/s0232-4393(86)80086-5.

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5

Mas, Albert, Gemma Beltran, and María Jesús Torija. "Microbiological control of alcoholic fermentation." Ecocycles 6, no. 2 (December 2020): 57–72. http://dx.doi.org/10.19040/ecocycles.v6i2.181.

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Alcoholic fermentation and the production of wine has accompanied humanity for more than 10000 years. However, it has been only in the last 50 years when the winemakers have had the tools to manage and control the process. The methodology to analyze and monitor the succession of the microorganisms that participate in the process along with the effective use of antimicrobial compounds (for instance sulfur dioxide), the control of the temperature and, above all, the use of cellar-friendly fermentation starters (mostly as Active Dry Wine Yeast) have provided the appropriate conditions for that control. However, the use of a limited number of commercial presentations of the starters has generated an unwanted uniformity of the wines produced. Furthermore, new tendencies in wine making with limited or no human intervention have considered these tolls as a negative aspect in the wine quality, although most of these concerns are only philosophical, without clear scientific evidence. We present a revision of the present state of the art in these methodologies where our research group has been working for the last 25 years.
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6

Rekharsky, M. V., O. A. Rodionova, Yu I. Tarasov, A. A. Mavrin, A. M. Egorov, and S. V. Belyaev. "Microcalorimetric control of microbiological processes." Thermochimica Acta 171 (November 1990): 239–44. http://dx.doi.org/10.1016/0040-6031(90)87024-7.

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7

Rekharsky, M. V., O. A. Rodionova, and S. V. Belyaev. "Microcalorimetric control of microbiological processes." Thermochimica Acta 171 (November 1990): 245–52. http://dx.doi.org/10.1016/0040-6031(90)87025-8.

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8

Kaneko, Mitsumi. "Microbiological Indicators for Water Pollution Control." Japan journal of water pollution research 13, no. 8 (1990): 470–76. http://dx.doi.org/10.2965/jswe1978.13.470.

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9

McMullin, Paul F. "Hygiene and Microbiological Control in Hatcheries." Avian Biology Research 2, no. 1-2 (April 2009): 93–97. http://dx.doi.org/10.3184/175815509x431885.

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10

P Reis, Catarina, Nuno Ramalhete, A. Barbosa, R. Bito, A. Candeias, J. Goncalves, A. Pinheiro, F. Teixeira, and Manuel Fitas. "Microbiological control of parenteral dosage forms." Journal Biomedical and Biopharmaceutical Research 9, no. 1 (June 2016): 95–101. http://dx.doi.org/10.19277/bbr.9.1.31.

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11

Astashkina, A. P., L. I. Khudyakova, and Y. V. Kolbysheva. "Microbiological Quality Control of Probiotic Products." Procedia Chemistry 10 (2014): 74–79. http://dx.doi.org/10.1016/j.proche.2014.10.014.

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12

Gunar, O. V., and I. A. Builova. "Microbiological Quality Control of Biotechnological Pharmaceuticals." Pharmaceutical Chemistry Journal 50, no. 2 (May 2016): 108–13. http://dx.doi.org/10.1007/s11094-016-1406-1.

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13

Fleischer, M., B. Bober-Gheek, O. Bortkiewicz, and J. Rusiecka-Ziólkowskaa. "Microbiological Control of Airborne Contamination in Hospitals." Indoor and Built Environment 15, no. 1 (February 2006): 53–56. http://dx.doi.org/10.1177/1420326x06062230.

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14

Barrow, P. A. "Salmonellosis — Prospects for microbiological control in poultry." Avian Pathology 18, no. 4 (October 1989): 557–61. http://dx.doi.org/10.1080/03079458908418631.

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15

Owens, J. D. "Microbiological control for foods and agricultural products." Food Chemistry 56, no. 4 (August 1996): 466. http://dx.doi.org/10.1016/0308-8146(96)82550-7.

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16

GÖNÜL, Şahika AKTUĞ, Mehmet KARAPINAR, and Nural KARAGÖZLÜ. "Microbiological Quality Control of Delicatessen Food Products." Turkish Journal of Biology 20, no. 3 (January 1, 1996): 263–71. http://dx.doi.org/10.55730/1300-0152.2552.

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17

Filatova, V. I. "Microbiological control of food products of animal origin." International Journal of Veterinary Medicine, no. 1 (April 28, 2022): 104–9. http://dx.doi.org/10.52419/issn2072-2419.2022.1.104.

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Microbiological control of food products of animal origin consists of specific methods of analyzing raw materials coming into processing and finished products of animal origin. The purpose of microbiological control is to identify the degree of poor quality of the analyzed samples. Microbiological requirements for food products are regulated by the regulatory documents of the international level, which include state standards and technical regulations of the Customs Union and other regulatory documents of national status. The microbiological control techniques are used to assess the infestation and identify the species of pathogenic and opportunistic microorganisms in the isolation on different nutrient media. The given work is devoted to the analysis of pathogenic and conditionally pathogenic representatives of microflora developing on food stuff of animal origin which is important for the satisfaction of physiological fullness of the human organism. The main pathogenic and conditionally pathogenic microorganisms that develop on food products of animal origin are considered. So the work presents the analysis of gram-negative and grampositive anaerobic microorganisms developing on meat products. Types and forms of pathogenic microflora developing in raw milk and dairy products, poultry eggs, fish and fish products. As a result of development and reproduction of pathogenic and conditionally pathogenic microorganisms, microbiological spoilage of food products is observed, and sometimes it has a form of latent infection. Accordingly, identifying them is relevant in modern conditions, as some producers seek to enter the international market, so their products must comply with international requirements.
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18

Fernández, M. C., S. Ibáñez, M. Paradelo, H. Frade, and C. Chiale. "VALIDATION OF MICROBIOLOGICAL CONTROL METHOD OF HERBAL DRUGS." Acta Horticulturae, no. 503 (April 1999): 97–100. http://dx.doi.org/10.17660/actahortic.1999.503.13.

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19

Gorman, Sean P. "New Publication: Guide to Microbiological Control in Pharmaceuticals." Journal of Pharmacy Technology 7, no. 5 (September 1991): 166. http://dx.doi.org/10.1177/875512259100700504.

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20

Broekman, S., O. Pohlmann, E. S. Beardwood, and E. Cordemans de Meulenaer. "Ultrasonic treatment for microbiological control of water systems." Ultrasonics Sonochemistry 17, no. 6 (August 2010): 1041–48. http://dx.doi.org/10.1016/j.ultsonch.2009.11.011.

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21

Mead, Geoff C. "Microbiological Hazards from Red Meat and Their Control." British Food Journal 96, no. 8 (September 1994): 33–36. http://dx.doi.org/10.1108/00070709410068783.

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22

FIELD, P. J. "ChemInform Abstract: Chemical and Microbiological Loss and Control." ChemInform 24, no. 23 (August 20, 2010): no. http://dx.doi.org/10.1002/chin.199323358.

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23

Loto, C. A. "Microbiological corrosion: mechanism, control and impact—a review." International Journal of Advanced Manufacturing Technology 92, no. 9-12 (May 15, 2017): 4241–52. http://dx.doi.org/10.1007/s00170-017-0494-8.

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24

van der Logt, J. T. M. "Microbiological effects and quality control in laboratory rodents." Aging Clinical and Experimental Research 5, no. 4 (August 1993): 317–23. http://dx.doi.org/10.1007/bf03324181.

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25

Oliinyk, Z. А., O. V. Surmasheva, and Yu V. Zheludenko. "MICROBIOLOGICAL METHODS FOR TOOTHPASTES QUALITY CONTROL IN UKRAINE." Hygiene of populated places 2021, no. 71 (December 20, 2021): 117–25. http://dx.doi.org/10.32402/hygiene2021.71.117.

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26

Chi, Ran, Chen Sun, and Siyi Li. "Water Quality Microbiological Inspection and Quality Control Technology." Journal of Architectural Research and Development 5, no. 6 (November 30, 2021): 20–24. http://dx.doi.org/10.26689/jard.v5i6.2734.

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People’s lives are strongly linked to the quality of their drinking water. The quality of drinking water can be successfully ensured by testing microorganisms in water quality samples and examining their unqualified variables. Many urban residents’ drinking water contains a variety of microorganisms, which will have a direct impact on the quality of the water, and all microorganisms will offer a health risk. As a result, steps should be taken to eliminate germs. As a result, the focus of this article is on water quality microbiological inspection and quality control technology.
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27

Calvert, N., L. Murphy, A. Smith, D. Copeland, and M. Knowles. "A hotel-based outbreak of Salmonella enterica subsp. Enterica serovar Enteritidis (Salmonella Enteritidis) in the United Kingdom, 2006." Eurosurveillance 12, no. 3 (March 1, 2007): 3–4. http://dx.doi.org/10.2807/esm.12.03.00689-en.

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An outbreak of food-borne Salmonella Enteritidis PT4 occurred in Cumbria, in north-west England, in the summer of 2006. Fifteen people, all with positive stool samples, met the case definition; three of these were admitted to hospital, including one patient who died. Preliminary investigations suggested a link to a meal served at a local hotel. A case control study was implemented, together with microbiological and environmental investigations. Fifteen microbiologically confirmed cases and 27 unmatched controls were included in the study, controls being randomly selected from people who had eaten at the hotel on the same day. The epidemiological evidence indicated a very strong association between infection and consumption of tiramisu made with raw shell eggs, although none were available for microbiological investigation. These results are in line with other salmonellosis outbreaks that have been associated with the use of raw shell eggs in food manufacturing and production.This paper highlights the continuing need for a greater awareness by those who work in the food industry of the health risks associated with the consumption of raw shell eggs.
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28

Eissa, Mostafa Essam, Ahmed Mohamed Mahmoud, and Ahmed Saber Nouby. "Control Chart in Microbiological Cleaning Efficacy of Pharmaceutical Facility." Dhaka University Journal of Pharmaceutical Sciences 14, no. 2 (June 28, 2016): 133–38. http://dx.doi.org/10.3329/dujps.v14i2.28501.

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Statistical process control and quality control charts have important applications in the field of microbiological quality control of clean area. Monitoring the environment and the surface samples using contact plates – is critical to verify microbiological cleaning efficacy of the surface and to understand the behavior of the operation. In the current study, RODAC™ (Replicate Organism Detection and Counting) plates were used to sample surfaces in production rooms for semisolid and liquid products in a course of two years and overall performance was assessed using I-MR chart and data were subjected to analysis. The throughput yield (TPY) was 0.999993 and the overall process capability was acceptable (Ppk was 1.45). The used methodology in microbiological quality control is simple, fast and not expensive, which provides insight for the evaluation of the process efficiency and highlights the limiting factors and the drawbacks that affect the performance.Dhaka Univ. J. Pharm. Sci. 14(2): 133-138, 2015 (December)
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29

Isenberg, Henry D. "Cost Containment in Infection Control: Is Cost Effective Ordering of Microbiology Tests for Infection Control Possible?" Infection Control 6, no. 10 (October 1985): 425–27. http://dx.doi.org/10.1017/s0195941700063530.

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Prospective payment fever is an all pervasive affliction that will spare no segment of the health care field. The implied rigidity of these regulations will probably not accommodate arguments that infection control efforts are cost-effective in the long run. It shall force all who labor in this field to exercise judicious restraint in the use of institutional resources. Microbiological analyses provide the most factual information lor infection control efforts. However, recent graduates of medical and nursing schools are the victims of the de-emphasis of bread-and-butter microbiology in their curricula. They lack the ability to request only clinically relevant examinations and do not appreciate the implications of microbiological results with respect to the patient and the health of the hospital or the community at large.Cost-effective ordering of microbiological and related patient examinations must, therefore, be based on an educational effort that indoctrinates responsible personnel in the appropriateness of requests based on clinical judgment and laboratory instructions. The DRG-induced change in the basic philosophy of patient care demands that microbiologists must become involved in the clinical use of the information they generate, ie, in the relevance of laboratory data to the care of patients. This interaction must benefit the laboratory scientist, for he or she can now insist that important patient information accompany each specimen.
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30

Miller, M. A. "Quality control and safety of animal products." Canadian Journal of Animal Science 79, no. 4 (December 1, 1999): 533–38. http://dx.doi.org/10.4141/a99-010.

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This paper discusses the new animal drug approval process regulated by the Center for Veterinary Medicine (CVM), Food and Drug Administration (FDA) of the United States. The Center for Veterinary Medicine of FDA considers two criteria in ensuring the human food safety of edible animal products: i) safety of the chemical residues and ii) for antimicrobial products, microbiological safety including changes in bacterial pathogen load and resistance pattern. The hazard associated with animal drug products of non-carcinogenic compounds is assessed by conducting a standard battery of toxicology test, whereas the hazard from the carcinogenic potential of compounds is evaluated based on structure, results of genetic toxicity tests, and toxicology studies. Post approval monitoring is carried out to ensure that the animal drugs are being used properly after their approval. Particular concern is given to those eliciting an "acute" toxic reaction at relatively low levels. The other aspect of food safety regulated by CVM of FDA is microbiological safety, especially to antimicrobial drugs used at subtherapeutic levels in feeds. The studies are designed by FDA to ensure that antibiotic treatment of food-producing animals does not alter pathogen load or resistance pattern of pathogens. Two studies are generally performed: i) the salmonella shedding study, which addresses the effect of drug treatment on the excretion of salmonella in the feces of animals artificially infected with salmonella; and ii) the coliform resistance study, which monitors the effect of the drug on the resistance pattern of E. coli present in the endogenous fecal flora. After a retrospective study of the microbiological safety over past 20 yr, CVM of FDA is planning to revise some microbiological safety studies with focuses on: i) pathogen load, pathogen excretion and microorganism resistance pattern at the time of slaughter; and ii) susceptibility studies on products that have utility in human medicine. Key words: Animal drug, food safety, antibiotic
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31

Popovska, Katja, Milka Zdravkovska, Vesna Gerasimovska, Kiril Mihajlov, Bozhica Blazevska, and Konstantin Icev. "Evaluation of Different Methods for Hygienic Microbiological Control from the Working Surfaces in the Microbiological Laboratories." Macedonian Journal of Medical Sciences 4, no. 3 (September 1, 2011): 240–44. http://dx.doi.org/10.3889/mjms.1857-5773.2011.0183.

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32

Hayes, C. R. "Microbiological Quality Control in the Provision of Safe Drinking Water." Water Science and Technology 21, no. 6-7 (June 1, 1989): 559–66. http://dx.doi.org/10.2166/wst.1989.0258.

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The legislation from the European Commission and various other guidelines are discussed in the context of microbiological standards for drinking water. Difficulties in applying these standards are identified and reference is given to the quality control procedures adopted by Anglian Water. Pressures to achieve other drinking water standards, especially trihalomethanes, and the possible need to achieve higher microbiological quality objectives than those regulated currently, could lead to major changes in UK treatment practice.
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33

Feres, Magda, Sheila Cavalca Cortelli, Luciene Cristina Figueiredo, Anne D. Haffajee, and Sigmund S. Socransky. "Microbiological basis for periodontal therapy." Journal of Applied Oral Science 12, no. 4 (December 2004): 256–66. http://dx.doi.org/10.1590/s1678-77572004000400002.

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The search for the etiologic agents of periodontal diseases started in the Golden Era of medical bacteriology, when the etiologic agents of many bacterial infections were isolated and characterized. After the initial enthusiasm in establishing the infectious nature and the true agents of periodontal diseases, this concept was virtually ignored for the next four decades. Until the early 1970s treatment regimens based on the non-specific plaque hypothesis were directed towards a non-specific reduction in plaque amount. Later, the specific plaque hypothesis established the role of some microorganisms such as A. actinomycetemcomitans, P. gingivalis, T. forsythensis, T. denticola, P. intermedia and F. nucleatum in different forms of periodontal diseases. It was recently suggested that these suspected periodontal pathogens seem to not act alone and interactions between species, especially the balance between pathogenic and beneficial species affect both progression of disease and response of tissues to periodontal therapy. Nowadays it is well established that one of the goals of therapy is to control such periodontal pathogens. Among the most commonly used therapies to treat periodontal infections are scaling and root planing (SRP), supragingival plaque control and periodontal surgeries. Many studies confirmed the reduction of "red complex" species by SRP, and apically repositioned flap can lead to an additional beneficial effect in the subgingival microbiota by decreasing levels of "red" and "orange complexes" species. Furthermore, the level of plaque control maintained by the patients has been considered a crucial step in preventing recurrence of destructive periodontitis.
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34

Melngaile, Aija, and Daina Kārkliņa. "Microbiological Risk Analysis in Catering Establishments." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, no. 4-5 (November 1, 2013): 340–49. http://dx.doi.org/10.2478/prolas-2013-0078.

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Abstract The epidemiological data suggest that the food preparation process in public catering establishments involves the risk of food microbiological contamination. To develop a preventive food safety assurance system based on HACCP (Hazard Analysis and Critical Control Points) principles, adequate identification, monitoring and communication of food safety hazards are important considerations. The aim of the research was microbiological risk analysis of catering establishments. Statistical analysis was used in microbiological risk assessment and to ensure science-based proposals for control of microbiological contamination and prevention of outbreaks of food-borne infections. The results on microbiological testing of 17 192 food samples and 17 604 surface swab samples were analysed using the SPSS 13.0 and MS EXCEL software packages. Statistically significant differences in microbiological contamination of food and environmental surfaces with regard to Aerobic Plate Count, coliforms and S. aureus were found. Impact of technological processing on safety of ready-to-eat foods was demonstrated. Petrifilm rapid test methods were tested for use as self-control purposes. The results of the research demonstrate characteristic trends in contamination of foods and environmental objects in catering establishments and ensure scientific justification for setting priorities with regard to relevant control measures during technological processing and serving of food.
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35

Johnson, Gray W. "Stabilized Bromine-A New Technology for Alkaline Microbiological Control." JAPAN TAPPI JOURNAL 59, no. 10 (2005): 1478–83. http://dx.doi.org/10.2524/jtappij.59.1478.

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36

Munilla, C., O. Martín, MA J. Autor, R. Antolín, E. Martínez, and A. Martínez. "MICROBIOLOGICAL CONTROL OF THE ELABORATION PROCESS OF CANNED TOMATOES." Acta Horticulturae, no. 277 (August 1990): 217–20. http://dx.doi.org/10.17660/actahortic.1990.277.25.

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37

CHAZONO, Akira. "HACCP System for the Control of Food Microbiological Safty." Japanese poultry science 33, no. 2 (1996): 131–38. http://dx.doi.org/10.2141/jpsa.33.131.

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38

Chatterjee, S. S., and K. C. Banerjee. "Mechanisms and Control of Microbiological Corrosion in Petroleum Industry." Key Engineering Materials 20-28 (January 1991): 717–26. http://dx.doi.org/10.4028/www.scientific.net/kem.20-28.717.

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39

JPT staff, _. "Control of Microbiological Activity in Biopolymer-Based Drilling Muds." Journal of Petroleum Technology 49, no. 11 (November 1, 1997): 1218–60. http://dx.doi.org/10.2118/1197-1218-jpt.

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40

REINA, L. D., H. P. FLEMING, and E. G. HUMPHRIES. "Microbiological Control of Cucumber Hydrocooling Water with Chlorine Dioxide†." Journal of Food Protection 58, no. 5 (May 1, 1995): 541–46. http://dx.doi.org/10.4315/0362-028x-58.5.541.

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The time required to cool size 2B (3.43 to 3.75-cm-diameter) pickling cucumbers by a commercial spray-type hydrocooler to less than 9°C was about 18 min at typical initial fruit temperatures of 25 to 29°C. During this period, the fruit was exposed to the recycled water, which reached relatively high populations of bacteria (106 to 107 colony forming unites [CFU]/g total aerobes and 105 to 106 CFU/g total Enterobacteriaceae) during a typical day's operation. These numbers exceeded those present on the unwashed fruit, depending upon the volume of fruit previously cooled. Residual chlorine dioxide at 1.3 ppm was found to optimally control (2 to 6 log-cycles reduction) the numbers of bacteria. At 0.95 ppm chlorine dioxide, the numbers of bacteria in the water were relatively static, while at 2.8 and 5.1 ppm the odor of chlorine dioxide became excessive. The bacterial populations in/on the cucumbers were not greatly influenced by chlorine dioxide, even at 5.1 ppm. Apparently, microorganisms on or in the fruit were protected from the chlorine dioxide. Thus, the use of chlorine dioxide in hydrocooling water of cucumbers seems to be an effective means of controlling microbial build-up in the water, but has little effect upon microorganisms on or in the fruit.
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41

Soares, Luiz G. P., Pedro J. L. Crugeira, Iago P. F. Nunes, Amanda S. Santos, Maria C. T. Cangussú, Paulo F. de Almeida, Antônio L. B. Pinheiro, and Fernando A. L. Habib. "Oral microbiological control by photodynamic action in orthodontic patients." Photodiagnosis and Photodynamic Therapy 28 (December 2019): 221–25. http://dx.doi.org/10.1016/j.pdpdt.2019.08.002.

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42

Kaneko, Telma Mary. "Guide to microbiological control in pharmaceuticals and medical devices." Revista Brasileira de Ciências Farmacêuticas 43, no. 4 (December 2007): 659–60. http://dx.doi.org/10.1590/s1516-93322007000400022.

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43

HUANG, Can, Xin-Yan TANG, and Xu-Ya PENG. "Microbiological mechanism of swine excreta odor production and control." Chinese Journal of Eco-Agriculture 17, no. 4 (January 13, 2010): 823–28. http://dx.doi.org/10.3724/sp.j.1011.2009.00823.

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44

Ubeda, J. F., and A. I. Briones. "Microbiological quality control of filtered and non-filtered wines." Food Control 10, no. 1 (February 1999): 41–45. http://dx.doi.org/10.1016/s0956-7135(98)00156-x.

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45

Ha, S. D., S. C. Ricke, J. B. Carey, and J. H. Denton. "Comparison of Interior Coatings to Control Surface Microbiological Contamination." Journal of Applied Poultry Research 4, no. 1 (March 1995): 7–12. http://dx.doi.org/10.1093/japr/4.1.7.

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46

Falasconi, M., I. Concina, E. Gobbi, V. Sberveglieri, A. Pulvirenti, and G. Sberveglieri. "Electronic Nose for Microbiological Quality Control of Food Products." International Journal of Electrochemistry 2012 (2012): 1–12. http://dx.doi.org/10.1155/2012/715763.

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Electronic noses (ENs) have recently emerged as valuable candidates in various areas of food quality control and traceability, including microbial contamination diagnosis. In this paper, the EN technology for microbiological screening of food products is reviewed. Four paradigmatic and diverse case studies are presented: (a)Alicyclobacillusspp. spoilage of fruit juices, (b) early detection of microbial contamination in processed tomatoes, (c) screening of fungal and fumonisin contamination of maize grains, and (d) fungal contamination on green coffee beans. Despite many successful results, the high intrinsic variability of food samples together with persisting limits of the sensor technology still impairs ENs trustful applications at the industrial scale. Both advantages and drawbacks of sensor technology in food quality control are discussed. Finally, recent trends and future directions are illustrated.
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47

Saliou, Philippe, and Raoul Baron. "Outbreaks linked to duodenoscopes: microbiological control should be improved." Endoscopy 47, no. 11 (October 30, 2015): 1058. http://dx.doi.org/10.1055/s-0034-1392650.

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48

Деревенщикова, Мария, Mariya Derevshchikova, Михаил Сыромятников, Mikhail Syromyatnikov, Василий Попов, and Vasily Popov. "Molecular Genetic Methods in Microbiological Control of Food Products." Food Processing: Techniques and Technology 48, no. 4 (February 13, 2019): 87–113. http://dx.doi.org/10.21603/2074-9414-2018-4-87-113.

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There are a number of technologies and business applications that identify nucleic acids of various microorganisms. Technologies based on DNA analysis are the most promising direction in the molecular-genetic identification of the microbiota in food substrates. The present paper is a review of various aspects of microorganism identification in food substrates, their advantages and disadvantages. It features modern regulatory, scientific, and methodological sources, as well as patented solutions. The authors pay considerable attention to the classical methods and describe the use of polymerase chain reaction (PCR) in microbiota analysis. Then, they trace the development of next-generation sequencing (NGS) of DNA and how it can be used to identify pathogens in food substrates. So far, NGS proves to be the most advantageous method that identifies prokaryotic and eukaryotic microorganisms, as well as pathogens.
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de Oliveira, Bruno Pereira, Kate Cristina Blanco, Javier A. Jurado, and Vanderlei Salvador Bagnato. "Optical Barrier for Microbiological Control after a Sterilization Process." International Journal of Biomedicine 7, no. 2 (June 16, 2017): 135–37. http://dx.doi.org/10.21103/article7(2)_oa10.

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Griffiths, Mansel W. "Rapid Microbiological Methods with Hazard Analysis Critical Control Point." Journal of AOAC INTERNATIONAL 80, no. 6 (November 1, 1997): 1143–50. http://dx.doi.org/10.1093/jaoac/80.6.1143.

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Abstract The proactive approach to ensuring food safety termed hazard analysis critical control point (HACCP) was introduced in the 1960s by the Pillsbury Company, in collaboration with the U.S. Army Natick Laboratories and National Aeronautics and Space Administration, to help guarantee that astronauts would not be incapacitated by the trauma of foodborne illness during space flights. The approach has subsequently been adopted as the standard food safety management system worldwide and is seen as forming the basis for harmonization of food inspection regulations necessitated by trade agreements such as General Agreement on Tariffs and Trade and North American Free Trade Agreement as the move toward globalization of trade in food products gains momentum. The new U.S. Department of Agriculture Mega-Reg requires mandatory introduction of HACCP, and the Food Safety Enhancement Program of Agriculture and Agri-food Canada, as well as the “due diligence” legislation of the European Union, is centered on HACCP principles.
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