High Throughput Screening for Food Safety Assessment

Arun K. Bhunia is a Professor of Food Microbiology at Purdue University, USA Moon S. Kim is a research physicist with the Agricultural Research Service, USDA, USA Chris R. Taitt is a research biochemist at the Naval Research Laboratory, Washington DC, USA

• List of contributorsWoodhead Publishing Series in Food Science, Technology and Nutrition1. High throughput screening strategies and technology platforms for detection of pathogens: an introductionAbstract1.1 Introduction1.2 Current detection strategies1.3 Why high throughput screening (HTS) is needed1.4 HTS technologies for foodborne pathogens – present and future trends2. Sampling and sample preparation for sensor-based detection of pathogens in foodsAbstract2.1 Introduction2.2 Key issues in sample preparation: from “Farm to Fork to Physician”2.3 Challenges in sampling from food matrices and on “bulk” surfaces2.4 Nonspecific vs. specific methods2.5 Physical methods2.6 Chemical and combined methods2.7 Capture and concentration of whole microbial cells2.8 The use of cleaning materials in sampling2.9 Capture and concentration of pathogen DNA from complex food matrices2.10 Innovations in selective enrichment strategies2.11 ConclusionsPart One: Biorecognition techniques3. Antibodies, enzymes, and nucleic acid sensors for high throughput screening of microbes and toxins in foodAbstract3.1 Introduction3.2 Conventional methods for bacterial pathogen detection3.3 Rapid and advanced technologies3.4 Antibody structure and production3.5 Polyclonal and monoclonal antibodies for biorecognition3.6 The identification of recombinant antibodies by phage display technology3.7 Biopanning of phage display libraries3.8 Biosensors and antibody immobilization strategies3.9 Immunosensor-based applications for high throughput pathogen screening3.10 Multiplexed pathogen detection using antibodies for biorecognition3.11 Nucleic acid assays3.12 Microarray-based technologies3.13 Enzyme-based sensors3.14 High throughput bacterial toxin detection3.15 High throughput fungal pathogen and mycotoxin detection3.16 Marine toxins3.17 Selected commercial platforms for high throughput detection3.18 Conclusion4. Phage technology in high throughput screening for pathogen detection in foodAbstractAcknowledgments4.1 Introduction4.2 Pathogen detection using phage: culture-based methods and phage typing4.3 Pathogen detection using phage: phage-host adhesion-based methods4.4 Pathogen detection using phage: biosensors4.5 Pathogen detection using phage: phage-triggered ion cascade4.6 Pathogen detection using phage: phage replication and metabolism-based methods4.7 Pathogen detection using phage: phage lysis-based methods4.8 Conclusion5. Mammalian cell-based sensors for high throughput screening for detecting chemical residues, pathogens, and toxins in foodAbstractAcknowledgments5.1 Introduction5.2 The need for novel methods in food control5.3 Cell-based biosensors for food safety5.4 Mammalian cell-based biosensors5.5 Robustness and shelf life of mammalian cell-based biosensors5.6 Conclusions and future trendsPart Two: Optical transducers and hyperspectral imaging6. Label-free light-scattering sensors for high throughput screening of microbes in foodAbstractAcknowledgments6.1 Introduction6.2 Elastic light-scattering-based high throughput screening of microorganisms6.3 Application of BARDOT-based high throughput screening in food safety6.4 Future trends7. Vibrational spectroscopy for food quality and safety screeningAbstractAcknowledgments7.1 Introduction7.2 Basic concepts of vibrational spectroscopy7.3 Applications in food quality7.4 Applications in food safety7.5 Hyperspectral imaging for food quality and safety7.6 Summary and future trends8. Flow cytometry and pathogen screening in foodsAbstractAcknowledgments8.1 Introduction8.2 Analysis of foods using classical flow cytometry8.3 Analysis of foods using bead-based detection8.4 Future trends8.5 Conclusions9. Fluorescence-based real-time quantitative polymerase chain reaction (qPCR) technologies for high throughput screening of pathogensAbstractAcknowledgments9.1 Introduction9.2 Basics of real-time qPCR9.3 Pre-PCR processing9.4 Instrumentation for qPCR9.5 Examples of qPCR for high throughput screening of foodborne pathogens9.6 Future trends9.7 Sources of further information and advice10. Fiber-optic sensors for high throughput screening of pathogensAbstractAcknowledgments10.1 Introduction10.2 General view of immunosensors10.3 Evanescent field optical biosensors10.4 Fiber-optic probes and immobilization of ligands10.5 Application of evanescent wave biosensors for detection of foodborne pathogens10.6 Conclusions and future trendsPart Three: Electrochemical and mass-based transducers11. Electronic noses and tongues in food safety assuranceAbstract11.1 Introduction11.2 Functioning of electronic noses and tongues11.3 Food safety applications of electronic noses11.4 Food safety applications of electronic tongues11.5 Conclusions and future trends12. Impedance microbiology and microbial screening strategy for detecting pathogens in foodAbstract12.1 Introduction12.2 Impedance for microbiological testing12.3 Standard impedance12.4 Specific applications for testing food12.5 Advantages and disadvantages of impedance testing12.6 Summary and future trends13. Immunologic biosensing of foodborne pathogenic bacteria using electrochemical or light-addressable potentiometric sensor (LAPS) detection platformsAbstract13.1 Introduction13.2 Immunoelectrochemistry (IEC)13.3 Using IEC to detect pathogenic bacteria13.4 Improving cell capture in IEC and applications in food screening13.5 Light-addressable potentiometric sensing13.6 Future trends13.7 Sources of further information and advice14. Conductometric biosensors for high throughput screening of pathogens in foodAbstract14.1 Introduction14.2 Biosensors14.3 Conductometric biosensors and gas sensors14.4 Conductometric biosensors: general and food safety applications14.5 Future trends and conclusions15. Microfluidic biosensors for high throughput screening of pathogens in foodAbstract15.1 Introduction15.2 Microfluidics15.3 Immunoassays for pathogen sensing using monoclonal, polyclonal, and recombinant antibodies15.4 Alternatives to antibodies: immunoassays using molecular imprinted polymers, molecular probes, and aptamers15.5 Microfluidic immunoassays for detecting foodborne pathogens15.6 Microfluidic techniques using nucleic acid (NA) analysis15.7 Lab-on-a-chip (LOC) platforms for NA foodborne pathogen detection15.8 Microfluidic food processing: sample preparation, isolation, and amplification15.9 Integrated LOC devices for high throughput screening15.10 Conclusion16. Magnetoelastic sensors for high throughput screening of pathogens in foodAbstract16.1 Introduction16.2 Freestanding magnetoelastic (ME) biosensors16.3 Fabrication of ME biosensors16.4 Biomolecular recognition elements used on ME biosensors16.5 Interrogation system for ME biosensors16.6 Applications of ME biosensors as a foodborne screening technique16.7 Potential applications of the ME biosensor technique along the food chain16.8 ConclusionsPart Four: Specific applications17. Total internal reflection fluorescence (TIRF) array biosensors for biothreat agents for food safety and food defenseAbstractAcknowledgments17.1 Introduction: waveguides, total internal reflection, and the evanescent wave17.2 Planar waveguide TIRF array biosensors17.3 Planar waveguide TIRF arrays in food analysis17.4 Commercial TIRF array technologies17.5 Array biosensors for food defense17.6 Future directions17.7 Conclusions18. Online screening of meat and poultry product quality and safety using hyperspectral imagingAbstractAcknowledgments18.1 Introduction18.2 Fundamentals of hyperpsectral imaging18.3 The role of spectral techniques in online screening of food18.4 Implementation of online spectral screening systems for evaluating meat quality18.5 Key stages in online spectral screening systems18.6 Using hyperspectral imaging to measure individual meat quality attributes18.7 Measuring quality in beef and pork18.8 Measuring quality in lamb, chicken, and turkey18.9 Measuring quality in fish18.10 Using hyperspectral imaging to identify bacteria and other types of contaminants18.11 Using hyperspectral imaging to authenticate meat and meat products18.12 Conclusions and future trends19. Online screening of fruits and vegetables using hyperspectral line-scan imaging techniquesAbstractAcknowledgments19.1 Introduction19.2 Line-scan hyperspectral imaging techniques19.3 Quality and safety evaluation of fruits and vegetables19.4 Animal fecal contamination on produce19.5 Hyperspectral/multispectral imaging for online applications19.6 Whole-surface online inspection of fruits and leafy greens19.7 Conclusions20. High throughput screening of seafood for foodborne pathogensAbstract20.1 Introduction20.2 Seafood pathogens and products20.3 Standard methods20.4 Nucleic acid-based methods20.5 Nucleic acid hybridization20.6 Antibody-based methods20.7 Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry20.8 Infrared (IR) spectroscopy20.9 High throughput screening systems for seafood pathogens20.10 Future trends20.11 Additional informationIndex