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Techniques for Detection of Microbial Contamination

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Microbial Decontamination of Food
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Abstract

Problems of deleterious effects in food are mainly caused by two groups of microbial agents including food pathogenic or spoilage microorganisms. The presence and contamination of those microorganisms in food can lead to the adverse impacts for both consumer health and food business operators around the world. To overcome such microbial risk in food or food-processing environments, one of control measures which food business operators can apply is to monitor or evaluate those relevant microorganisms by using specific, sensitive, and reliable detection, identification, or enumeration methods. Therefore, this chapter aims to basically emphasize on the brief principles and applications of standard culturing methods (reference methods) and rapid methods (alternative methods) as analysis tools for detection, identification, or enumeration of foodborne microorganisms. These methods are generally classified into two major categories: culture-dependent and culture-independent assays. Additionally, their major advantages and disadvantages are described.

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Correspondence to Sudsai Trevanich .

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© 2022 The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd.

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Trevanich, S. (2022). Techniques for Detection of Microbial Contamination. In: Shah, M.A., Mir, S.A. (eds) Microbial Decontamination of Food. Springer, Singapore. https://doi.org/10.1007/978-981-19-5114-5_1

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