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FISHing for Food Microorganisms

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Fluorescence In Situ Hybridization (FISH)

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Abstract

FISH has the potential to make the visualization of microorganisms in food matrices possible and to allow for the enumeration, location, and distribution of positive, spoilage, and pathogenic microorganisms via nondestructive methods. Innovative techniques and methodical improvements have boosted the potential of FISH to study food microorganisms. The better understanding of the functioning of microbial communities is a challenging and crucial issue in the field of food microbiology, as it constitutes a prerequisite to the optimization of positive and technological microbial population functioning, as well as for the better control of pathogen contamination of food. As it enables the detection of most bacteria, even in samples where the proportion of cultivable bacteria among the total microbial population is relatively low, FISH has been applied for the specific detection of food spoilers as well as an early enumeration and identification of specific contamination sources in factory processes, including food pathogens and food-borne parasites. In this chapter, we present an updated overview on FISH protocols for the microbiological analysis of food.

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Authors and Affiliations

  1. Department of Food Science, University of Parma, Parco Area delle Scienze, 59/A, 43100, Parma, Italy

    Benedetta Bottari, Monica Gatti & Erasmo Neviani

  2. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, San Michele all’Adige, 38121, Trento, Italy

    Andrea Mancini

  3. Division of Microbiology, Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici, Italy

    Danilo Ercolini

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  1. Benedetta Bottari
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  2. Andrea Mancini
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  3. Danilo Ercolini
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  4. Monica Gatti
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  5. Erasmo Neviani
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Correspondence to Benedetta Bottari .

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Editors and Affiliations

  1. Institut für Humangenetik, Jena, Germany

    Thomas Liehr

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Bottari, B., Mancini, A., Ercolini, D., Gatti, M., Neviani, E. (2017). FISHing for Food Microorganisms. In: Liehr, T. (eds) Fluorescence In Situ Hybridization (FISH). Springer Protocols Handbooks. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-52959-1_51

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  • DOI: https://doi.org/10.1007/978-3-662-52959-1_51

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