Nestlé wades into debate on rapid and conventional microbiological methods

By Anne Bruce

- Last updated on GMT

Related tags: Microbiology

Gram positive bacteria
Gram positive bacteria
Nestlé is one of the keynote speakers wading into the debate about ‘what’s new’ in traditional and rapid methods for food-orientated microorganisms.

Organised by research body, Campden BRI, the seminar and exhibition on rapid and conventional microbiological methods will take place at the firm’s HQ in Gloucestershire, on June 4.

Genome sequencing

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Dr Adrianne Klijn

Around 80 delegates are expected to attend the event including Dr Adrianne Klijn of Nestlé Research Centre, Lausanne who will present a session entitled: ‘From Gram staining to genome sequencing – how will the past shape the future?’

Klijn obtained her Ph.D on physiological and molecular characterisation of stress responses in Bifidobacterium longum​ NCC2705 at the Nestlé Research Centre.

After which, she became head of the microbiology lab at the Nestlé Quality Assurance Centre in York, UK. Since 2010 she returned to the Research Center, working in the Microbiological and Molecular Analytics group. This group is responsible for maintaining the portfolio of laboratory instructions in use by Nestlé laboratories.

Other guests include Professor Mieke Uyttendaele of the Department of Food Safety & Food Quality, Ghent University, looking at the ‘Challenges in interpretation of pathogen detection by PCR for food safety decision making.’

Emerging microorganisms

Meanwhile, Dr Melody Greenwood, chairman of the BSI Technical Committee will tackle AW/9 Microbiology – Update on ISO methods.

Campden BRI says the event will allow candidates to discover how to save time and money on microbiological analysis and learn how to validate new methods introduced into the laboratory. They will be able to speak to the experts and discuss current problems and their potential breakthroughs while networking with other microbiologists.

Fiona Cawkell, event director, Campden BRI, told foodqualitynews.com it was the first time the company had focused solely on microbiological methods, due to demand for more information.

“It is an important topic for the industry as the microbiological acceptability of ingredients and foodstuffs is a pre-requisite to producing good quality and ‘safe’ products. Microbiological testing is a vital link in the chain of producing safe food and the methods used to achieve this as cost-effectively as possible is extremely important,” she said.

This event is relevant to all companies which have microbiological testing carried out on their goods, added Cawkell.

Areas of focus include emerging microorganisms and methodologies, methods that are sensitive enough to detect low numbers of microorganisms and ways of ensuring recover of stressed and damaged cells.

Ways to be able to validate control systems in place and to be able to provide ‘robust’ rapid methods, employing methods that cover a range of food-stuffs, are key areas of development, said Cawkell.

Campden BRI organised a similar event in 2013 but that included chemistry methods while this one is solely focused on microbiology.

Related topics: Market Trends, Food safety

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1 comment

Rapid and conventional methods for microbiology of food.

Posted by Manohar DrThakur,

There are several rapid and easy methods of analyses of bacteria and fungi in food products. These include easy and fast color staining of bacteria and molds and observing these under a microscope within few hours time,then agar culture plates determinations which take one to two days for colony counts of bacteria. There are kits available in the market for rapid determinations of micro-organisms such as E.coli, Salmonella species, Bacillus species.,as well as molds.These can be calculated as organisms/g or /ml basis in food and drink and juices.The simple, rapid, and accurate methods can be seen in the literature in food analyses guides of microbiology. The genetic methods of PCR, DNA,and genomic analysis are difficult and time consuming for food products analyses and microbiological determinations.Only cell culture and color staining methods are rapid and useful for food industries research.

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