High Throughput Screening for Food Safety Assessment. Biosensor Technologies, Hyperspectral Imaging and Practical Applications. Woodhead Publishing Series in Food Science, Technology and Nutrition

Table of Contents

• List of contributors
• Woodhead Publishing Series in Food Science, Technology and Nutrition
• 1. High throughput screening strategies and technology platforms for detection of pathogens: an introduction
  • Abstract
  • 1.1 Introduction
  • 1.2 Current detection strategies
  • 1.3 Why high throughput screening (HTS) is needed
  • 1.4 HTS technologies for foodborne pathogens present and future trends
• 2. Sampling and sample preparation for sensor-based detection of pathogens in foods
  • Abstract
  • 2.1 Introduction
  • 2.2 Key issues in sample preparation: from "Farm to Fork to Physician”
  • 2.3 Challenges in sampling from food matrices and on "bulk” surfaces
  • 2.4 Nonspecific vs. specific methods
  • 2.5 Physical methods
  • 2.6 Chemical and combined methods
  • 2.7 Capture and concentration of whole microbial cells
  • 2.8 The use of cleaning materials in sampling
  • 2.9 Capture and concentration of pathogen DNA from complex food matrices
  • 2.10 Innovations in selective enrichment strategies
  • 2.11 Conclusions
• Part One: Biorecognition techniques
  • 3. Antibodies, enzymes, and nucleic acid sensors for high throughput screening of microbes and toxins in food
    • Abstract
    • 3.1 Introduction
    • 3.2 Conventional methods for bacterial pathogen detection
    • 3.3 Rapid and advanced technologies
    • 3.4 Antibody structure and production
    • 3.5 Polyclonal and monoclonal antibodies for biorecognition
    • 3.6 The identification of recombinant antibodies by phage display technology
    • 3.7 Biopanning of phage display libraries
    • 3.8 Biosensors and antibody immobilization strategies
    • 3.9 Immunosensor-based applications for high throughput pathogen screening
    • 3.10 Multiplexed pathogen detection using antibodies for biorecognition
    • 3.11 Nucleic acid assays
    • 3.12 Microarray-based technologies
    • 3.13 Enzyme-based sensors
    • 3.14 High throughput bacterial toxin detection
    • 3.15 High throughput fungal pathogen and mycotoxin detection
    • 3.16 Marine toxins
    • 3.17 Selected commercial platforms for high throughput detection
    • 3.18 Conclusion
  • 4. Phage technology in high throughput screening for pathogen detection in food
    • Abstract
    • Acknowledgments
    • 4.1 Introduction
    • 4.2 Pathogen detection using phage: culture-based methods and phage typing
    • 4.3 Pathogen detection using phage: phage-host adhesion-based methods
    • 4.4 Pathogen detection using phage: biosensors
    • 4.5 Pathogen detection using phage: phage-triggered ion cascade
    • 4.6 Pathogen detection using phage: phage replication and metabolism-based methods
    • 4.7 Pathogen detection using phage: phage lysis-based methods
    • 4.8 Conclusion
  • 5. Mammalian cell-based sensors for high throughput screening for detecting chemical residues, pathogens, and toxins in food
    • Abstract
    • Acknowledgments
    • 5.1 Introduction
    • 5.2 The need for novel methods in food control
    • 5.3 Cell-based biosensors for food safety
    • 5.4 Mammalian cell-based biosensors
    • 5.5 Robustness and shelf life of mammalian cell-based biosensors
    • 5.6 Conclusions and future trends
• Part Two: Optical transducers and hyperspectral imaging
  • 6. Label-free light-scattering sensors for high throughput screening of microbes in food
    • Abstract
    • Acknowledgments
    • 6.1 Introduction
    • 6.2 Elastic light-scattering-based high throughput screening of microorganisms
    • 6.3 Application of BARDOT-based high throughput screening in food safety
    • 6.4 Future trends
  • 7. Vibrational spectroscopy for food quality and safety screening
    • Abstract
    • Acknowledgments
    • 7.1 Introduction
    • 7.2 Basic concepts of vibrational spectroscopy
    • 7.3 Applications in food quality
    • 7.4 Applications in food safety
    • 7.5 Hyperspectral imaging for food quality and safety
    • 7.6 Summary and future trends
  • 8. Flow cytometry and pathogen screening in foods
    • Abstract
    • Acknowledgments
    • 8.1 Introduction
    • 8.2 Analysis of foods using classical flow cytometry
    • 8.3 Analysis of foods using bead-based detection
    • 8.4 Future trends
    • 8.5 Conclusions
  • 9. Fluorescence-based real-time quantitative polymerase chain reaction (qPCR) technologies for high throughput screening of pathogens
    • Abstract
    • Acknowledgments
    • 9.1 Introduction
    • 9.2 Basics of real-time qPCR
    • 9.3 Pre-PCR processing
    • 9.4 Instrumentation for qPCR
    • 9.5 Examples of qPCR for high throughput screening of foodborne pathogens
    • 9.6 Future trends
    • 9.7 Sources of further information and advice
  • 10. Fiber-optic sensors for high throughput screening of pathogens
    • Abstract
    • Acknowledgments
    • 10.1 Introduction
    • 10.2 General view of immunosensors
    • 10.3 Evanescent field optical biosensors
    • 10.4 Fiber-optic probes and immobilization of ligands
    • 10.5 Application of evanescent wave biosensors for detection of foodborne pathogens
    • 10.6 Conclusions and future trends
• Part Three: Electrochemical and mass-based transducers
  • 11. Electronic noses and tongues in food safety assurance
    • Abstract
    • 11.1 Introduction
    • 11.2 Functioning of electronic noses and tongues
    • 11.3 Food safety applications of electronic noses
    • 11.4 Food safety applications of electronic tongues
    • 11.5 Conclusions and future trends
  • 12. Impedance microbiology and microbial screening strategy for detecting pathogens in food
    • Abstract
    • 12.1 Introduction
    • 12.2 Impedance for microbiological testing
    • 12.3 Standard impedance
    • 12.4 Specific applications for testing food
    • 12.5 Advantages and disadvantages of impedance testing
    • 12.6 Summary and future trends
  • 13. Immunologic biosensing of foodborne pathogenic bacteria using electrochemical or light-addressable potentiometric sensor (LAPS) detection platforms
    • Abstract
    • 13.1 Introduction
    • 13.2 Immunoelectrochemistry (IEC)
    • 13.3 Using IEC to detect pathogenic bacteria
    • 13.4 Improving cell capture in IEC and applications in food screening
    • 13.5 Light-addressable potentiometric sensing
    • 13.6 Future trends
    • 13.7 Sources of further information and advice
  • 14. Conductometric biosensors for high throughput screening of pathogens in food
    • Abstract
    • 14.1 Introduction
    • 14.2 Biosensors
    • 14.3 Conductometric biosensors and gas sensors
    • 14.4 Conductometric biosensors: general and food safety applications
    • 14.5 Future trends and conclusions
  • 15. Microfluidic biosensors for high throughput screening of pathogens in food
    • Abstract
    • 15.1 Introduction
    • 15.2 Microfluidics
    • 15.3 Immunoassays for pathogen sensing using monoclonal, polyclonal, and recombinant antibodies
    • 15.4 Alternatives to antibodies: immunoassays using molecular imprinted polymers, molecular probes, and aptamers
    • 15.5 Microfluidic immunoassays for detecting foodborne pathogens
    • 15.6 Microfluidic techniques using nucleic acid (NA) analysis
    • 15.7 Lab-on-a-chip (LOC) platforms for NA foodborne pathogen detection
    • 15.8 Microfluidic food processing: sample preparation, isolation, and amplification
    • 15.9 Integrated LOC devices for high throughput screening
    • 15.10 Conclusion
  • 16. Magnetoelastic sensors for high throughput screening of pathogens in food
    • Abstract
    • 16.1 Introduction
    • 16.2 Freestanding magnetoelastic (ME) biosensors
    • 16.3 Fabrication of ME biosensors
    • 16.4 Biomolecular recognition elements used on ME biosensors
    • 16.5 Interrogation system for ME biosensors
    • 16.6 Applications of ME biosensors as a foodborne screening technique
    • 16.7 Potential applications of the ME biosensor technique along the food chain
    • 16.8 Conclusions
• Part Four: Specific applications
  • 17. Total internal reflection fluorescence (TIRF) array biosensors for biothreat agents for food safety and food defense
    • Abstract
    • Acknowledgments
    • 17.1 Introduction: waveguides, total internal reflection, and the evanescent wave
    • 17.2 Planar waveguide TIRF array biosensors
    • 17.3 Planar waveguide TIRF arrays in food analysis
    • 17.4 Commercial TIRF array technologies
    • 17.5 Array biosensors for food defense
    • 17.6 Future directions
    • 17.7 Conclusions
  • 18. Online screening of meat and poultry product quality and safety using hyperspectral imaging
    • Abstract
    • Acknowledgments
    • 18.1 Introduction
    • 18.2 Fundamentals of hyperpsectral imaging
    • 18.3 The role of spectral techniques in online screening of food
    • 18.4 Implementation of online spectral screening systems for evaluating meat quality
    • 18.5 Key stages in online spectral screening systems
    • 18.6 Using hyperspectral imaging to measure individual meat quality attributes
    • 18.7 Measuring quality in beef and pork
    • 18.8 Measuring quality in lamb, chicken, and turkey
    • 18.9 Measuring quality in fish
    • 18.10 Using hyperspectral imaging to identify bacteria and other types of contaminants
    • 18.11 Using hyperspectral imaging to authenticate meat and meat products
    • 18.12 Conclusions and future trends
  • 19. Online screening of fruits and vegetables using hyperspectral line-scan imaging techniques
    • Abstract
    • Acknowledgments
    • 19.1 Introduction
    • 19.2 Line-scan hyperspectral imaging techniques
    • 19.3 Quality and safety evaluation of fruits and vegetables
    • 19.4 Animal fecal contamination on produce
    • 19.5 Hyperspectral/multispectral imaging for online applications
    • 19.6 Whole-surface online inspection of fruits and leafy greens
    • 19.7 Conclusions
  • 20. High throughput screening of seafood for foodborne pathogens
    • Abstract
    • 20.1 Introduction
    • 20.2 Seafood pathogens and products
    • 20.3 Standard methods
    • 20.4 Nucleic acid-based methods
    • 20.5 Nucleic acid hybridization
    • 20.6 Antibody-based methods
    • 20.7 Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry
    • 20.8 Infrared (IR) spectroscopy
    • 20.9 High throughput screening systems for seafood pathogens
    • 20.10 Future trends
    • 20.11 Additional information
• Index

Authors

A K Bhunia Arun K. Bhunia, Purdue University, USA. Arun K. Bhunia is a Professor of Food Microbiology at Purdue University, USA M S Kim USDA-ARS Beltsville, USA. Moon S. Kim is a research physicist with the Agricultural Research Service, USDA, USA C R Taitt Naval Research Laboratory, Washington DC, USA. Chris R. Taitt is a research biochemist at the Naval Research Laboratory, Washington DC, USA