Isolation and Identification of Foodborne Pathogens

Conventionally, the sample food is mixed with a buffer and homogenized before it is placed into a non-selective media for the resuscitation of the microorganisms. Upon revival of the microorganisms, the food sample is incubated in a selective media for selection of specific microorganisms. Then it is placed in a growth media which promotes propagation of the microorganism. The microorganisms go through another selection phase via the use of differential and selective agars. After a specified incubation period, the colonies present on the agar will be isolated. These isolates then undergo biochemical testing for identification and characterization purposes. Cultural methods are labour intensive and time-consuming. Hence, rapid methods have been established to give accurate results, quicker.

Rapid methods include
-Immunological Methods (Antibody-based Assays)
-DNA/RNA Methodology (Nucleic Acid-based Assays)
-Next Generation Technologies
-rTPCR
-Immunosensors/ Biosensors
-DNA Microarrays

Adapted from: Food Microbiology, M.R. Adams & M.O. Moss, 1995