Implications of Electrical Impedance-Based Microbiological Technology in Pork Meat Processing Industry for the Rapid Detection and Quantification of Salmonella Spp.-David Publishing Company
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Article
Author(s)

Cristina Pablos, Javier Marugán, Sandra Cristóbal and Rafael van Grieken

Affiliation(s)

Department of Chemical and Environmental Technology, University Rey Juan Carlos, C/Tulipán s/n, Móstoles (Madrid) 28933, Spain

ABSTRACT

The absence of efficient tools for preventing bacterial contamination in the meat processing industry as well as for detecting Salmonella positive samples in real time is a matter of concern. Impedance technology has proved its effectiveness as a bacterial quantification tool for research purposes instead of laborious standard plate count, and as a detection tool to substitute tedious current horizontal method ISO 6579:2002. Calibration curves were carried out for S. enteritidis and S. typhimurium in raw pork matrix (R2 > 0.90). Calibrations of mixtures of both strains at different ratio were prepared, showing a high efficiency to differentiate bacterial metabolism. Impediometry was also validated against standard plate count in raw pork samples treated by UV-C illumination to inactivate Salmonella. Even, damaged but still viable bacteria were recorded. Detection of Salmonella by impediometry led to a decrease in false positives, obtaining results within 30 h compared to 72 h in case of conventional method.

KEYWORDS

Impediometry, S. enteritidis, S. typhimurium, quantification, detection, pork meat. 

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