Meat + Poultry - September 2008 - 88
RAPID TESTING
tiveness of the test assay."
Detection methods are evolving
from culture-based methods toward
more molecular methods, such as genetic detection and affinity agent detection (immuno-detection), according to
written responses from Dr. Daniel De-
Addressing the need for accurate
results, he says "A false positive result
can cost a company time and money to
confirm the presence of the pathogen.
However, a false negative result can
lead to recalls and possible consumer
illness. Getting an accurate result the
first time is very important."
Most of the evolution has addresed
the specificity and sensitivity of the
tests, says Dr. Wendy Warren-Serna,
vice president of technical services,
Food Safety Net Services, San Antonio,
Texas. "In addition, time to detection
has decreased to allow reporting of
results faster," she adds. "The drivers
are improved technology, economics
and marketplace pressures. Specifically, technologies once used only in the
basic research environment have been
applied to commercial use. Time to results and accuracy of results, most specifically prevention of false negatives,
improves the technical and cost effec-
88
I
MEAT&POULTRY
I
September 2008
"In the raw-beef portion
of our business, rapid
testing has been one of
the defining parameters
for the entire process."
Marco, senior research microbiologist,
and Dr. Morgan Wallace, senior research
microbiologist with DuPont Qualicon,
Wilmington, Del. Sample preparation
methods are also evolving, working
toward the use of concentration technologies, including whole-cell concentration with affinity agents and nucleic
I
www.MEATPOULTRY.com
acid concentration.
"Technological advances, such as the
BAX system's tableting of polymerase
chain reaction reagents, have already
greatly simplified the process of food
testing, since complex solutions no longer have to be mixed by hand before
each set of tests," they add. "Furthermore,
new chemistry and detection methods
can return accurate results based on the
products of PCR rather than from agarose
gels. The goal of these advances is not
only to produce faster results, but also to
provide simpler food-testing methods that
minimize the potential for human error
for the most accurate results."
Answering the call
Foss in North America, Eden Prairie,
Minn., says requests for microbiological
testing in the food industry are increasing, but with more focus on screening
tests than actual pathogen testing. Despite the big focus on pathogen testing,
http://www.MEATPOULTRY.com
Meat + Poultry - September 2008
Table of Contents for the Digital Edition of Meat + Poultry - September 2008
Contents
Meat + Poultry - September 2008 - 1
Meat + Poultry - September 2008 - 2
Meat + Poultry - September 2008 - 3
Meat + Poultry - September 2008 - Contents
Meat + Poultry - September 2008 - 5
Meat + Poultry - September 2008 - 6
Meat + Poultry - September 2008 - 7
Meat + Poultry - September 2008 - 8
Meat + Poultry - September 2008 - 9
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