Overview of validated alternative methods for the detection of foodborne bacterial pathogens

Alexander Rohde, Jens Andre Hammerl, Idesbald Boone, Wiebke Jansen, Svenja Fohler, Günter Klein, Ralf Dieckmann, Sascha Al Dahouk

Résultats de recherche: Contribution à un journal/une revueArticle de revue

Résumé

Background Despite huge efforts to combat foodborne bacterial pathogens, the number of foodborne infections remains high throughout the world. Culture-dependent gold standard detection methods with their tedious and time-consuming procedures have approached their limits whereas the use of rapid and user-friendly alternative methods is on the rise. Validation by independent institutions, e.g. AOAC, AFNOR, MicroVal and NordVal, is a key element to demonstrate the applicability of a new method and its equivalence with standard procedures (e.g. DIN, ISO). Scope and approach In this review, the suitability of currently available validated methods for the qualitative and quantitative bacteriological analysis of food is presented and discussed with special emphasis on the method-inherent strengths and weaknesses. Furthermore, an overview on general validation characteristics as well as further promising tools for the detection of foodborne pathogens is given. Key findings and conclusions Improved cultivation methods as well as nucleic acid based and immunological methods dominate the market of alternative methods while emerging techniques like mass spectrometry, microarrays and phage-based techniques have yet to be thoroughly validated. Harmonized validation procedures are highly desirable as well as enhanced efforts to develop validated tests for a greater variety of pathogens, since current validated tests are mainly confined to the detection of Salmonella enterica and Listeria spp.

langueAnglais
Pages113-118
Nombre de pages6
journalTrends in Food Science and Technology
Volume62
Les DOIs
étatPublié - 1 avr. 2017

Empreinte digitale

pathogens
methodology
testing
food analysis
Salmonella enterica
Listeria
qualitative analysis
food pathogens
foodborne illness
bacteriophages
nucleic acids
gold
quantitative analysis
mass spectrometry
markets
Food Analysis
Levonorgestrel
Bacteriophages
Nucleic Acids
Mass Spectrometry

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    Rohde, Alexander ; Hammerl, Jens Andre ; Boone, Idesbald ; Jansen, Wiebke ; Fohler, Svenja ; Klein, Günter ; Dieckmann, Ralf ; Al Dahouk, Sascha. / Overview of validated alternative methods for the detection of foodborne bacterial pathogens. Dans: Trends in Food Science and Technology. 2017 ; Vol 62. p. 113-118
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    title = "Overview of validated alternative methods for the detection of foodborne bacterial pathogens",
    abstract = "Background Despite huge efforts to combat foodborne bacterial pathogens, the number of foodborne infections remains high throughout the world. Culture-dependent gold standard detection methods with their tedious and time-consuming procedures have approached their limits whereas the use of rapid and user-friendly alternative methods is on the rise. Validation by independent institutions, e.g. AOAC, AFNOR, MicroVal and NordVal, is a key element to demonstrate the applicability of a new method and its equivalence with standard procedures (e.g. DIN, ISO). Scope and approach In this review, the suitability of currently available validated methods for the qualitative and quantitative bacteriological analysis of food is presented and discussed with special emphasis on the method-inherent strengths and weaknesses. Furthermore, an overview on general validation characteristics as well as further promising tools for the detection of foodborne pathogens is given. Key findings and conclusions Improved cultivation methods as well as nucleic acid based and immunological methods dominate the market of alternative methods while emerging techniques like mass spectrometry, microarrays and phage-based techniques have yet to be thoroughly validated. Harmonized validation procedures are highly desirable as well as enhanced efforts to develop validated tests for a greater variety of pathogens, since current validated tests are mainly confined to the detection of Salmonella enterica and Listeria spp.",
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    Rohde, A, Hammerl, JA, Boone, I, Jansen, W, Fohler, S, Klein, G, Dieckmann, R & Al Dahouk, S 2017, 'Overview of validated alternative methods for the detection of foodborne bacterial pathogens' Trends in Food Science and Technology, VOL 62, p. 113-118. DOI: 10.1016/j.tifs.2017.02.006

    Overview of validated alternative methods for the detection of foodborne bacterial pathogens. / Rohde, Alexander; Hammerl, Jens Andre; Boone, Idesbald; Jansen, Wiebke; Fohler, Svenja; Klein, Günter; Dieckmann, Ralf; Al Dahouk, Sascha.

    Dans: Trends in Food Science and Technology, Vol 62, 01.04.2017, p. 113-118.

    Résultats de recherche: Contribution à un journal/une revueArticle de revue

    TY - JOUR

    T1 - Overview of validated alternative methods for the detection of foodborne bacterial pathogens

    AU - Rohde,Alexander

    AU - Hammerl,Jens Andre

    AU - Boone,Idesbald

    AU - Jansen,Wiebke

    AU - Fohler,Svenja

    AU - Klein,Günter

    AU - Dieckmann,Ralf

    AU - Al Dahouk,Sascha

    PY - 2017/4/1

    Y1 - 2017/4/1

    N2 - Background Despite huge efforts to combat foodborne bacterial pathogens, the number of foodborne infections remains high throughout the world. Culture-dependent gold standard detection methods with their tedious and time-consuming procedures have approached their limits whereas the use of rapid and user-friendly alternative methods is on the rise. Validation by independent institutions, e.g. AOAC, AFNOR, MicroVal and NordVal, is a key element to demonstrate the applicability of a new method and its equivalence with standard procedures (e.g. DIN, ISO). Scope and approach In this review, the suitability of currently available validated methods for the qualitative and quantitative bacteriological analysis of food is presented and discussed with special emphasis on the method-inherent strengths and weaknesses. Furthermore, an overview on general validation characteristics as well as further promising tools for the detection of foodborne pathogens is given. Key findings and conclusions Improved cultivation methods as well as nucleic acid based and immunological methods dominate the market of alternative methods while emerging techniques like mass spectrometry, microarrays and phage-based techniques have yet to be thoroughly validated. Harmonized validation procedures are highly desirable as well as enhanced efforts to develop validated tests for a greater variety of pathogens, since current validated tests are mainly confined to the detection of Salmonella enterica and Listeria spp.

    AB - Background Despite huge efforts to combat foodborne bacterial pathogens, the number of foodborne infections remains high throughout the world. Culture-dependent gold standard detection methods with their tedious and time-consuming procedures have approached their limits whereas the use of rapid and user-friendly alternative methods is on the rise. Validation by independent institutions, e.g. AOAC, AFNOR, MicroVal and NordVal, is a key element to demonstrate the applicability of a new method and its equivalence with standard procedures (e.g. DIN, ISO). Scope and approach In this review, the suitability of currently available validated methods for the qualitative and quantitative bacteriological analysis of food is presented and discussed with special emphasis on the method-inherent strengths and weaknesses. Furthermore, an overview on general validation characteristics as well as further promising tools for the detection of foodborne pathogens is given. Key findings and conclusions Improved cultivation methods as well as nucleic acid based and immunological methods dominate the market of alternative methods while emerging techniques like mass spectrometry, microarrays and phage-based techniques have yet to be thoroughly validated. Harmonized validation procedures are highly desirable as well as enhanced efforts to develop validated tests for a greater variety of pathogens, since current validated tests are mainly confined to the detection of Salmonella enterica and Listeria spp.

    KW - Bacteria

    KW - Detection

    KW - Foodborne

    KW - Pathogen

    KW - Validation

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    DO - 10.1016/j.tifs.2017.02.006

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