Click on “Download PDF” for the PDF version or on the title for the HTML version.
If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options.
Application of Novel PCR Method to Microbial Monitoring in Food Processing and Safety
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: Paper number 036172, 2003 ASAE Annual Meeting . (doi: 10.13031/2013.14150) @2003
Authors: T. KIMURA, H. KOYAMA, N. SHIMIZU, T. INOUE
Keywords: fermented food, SSC-PCR, food safety, microbial monitoring, process control, yogurt
An effective and rapid monitoring method that can detect various bacteria for ensuring
safety of food and for proper control of fermentation process is likely to be a most important tool
in food industry. In this study, the Novel PCR method named SSC (Single strain counting)-PCR
method which can detect a wide range of bacteria (Kimura et al, ASAE Paper, 2001) was applied to
a fermented food model in order to control microbial activity in the mixed culture state
fermentation or to identify harmful species from food in the ambient environment.