ABSTRACT
This chapter considers the principles of detection methods for foodborne micro-organisms, with particular emphasis on food safety. It explores the accuracy of microbiological methods and the required means of quality assurance. It is evident that the production of safe food depends upon the availability of analytical techniques for detecting pathogenic organisms. The detection of pathogenic organisms may involve relatively complex procedures, and available analytical methods are not always perfect. Because of rapid progress in molecular biology, DNA techniques may be used as analytical tools in food microbiology. Most analytical methods for determining microorganisms in foods are based upon the use of selective culture conditions. The validity of microbiological data depends upon the methods used and the laboratory performing the analysis. The general principles involved in determining the precision of microbiological test methods are given in ISO document 5725.
