ABSTRACT
The microscope is the most widely recognized definitive tool of microbiol ogy and a symbol of scientific investigation in general. The discovery of the microbial world by Anton van Leeuwenhoek in 1674 was made by using a simple hand-held microscope. Indeed, microorganisms are defined by their inability to be seen without a microscope’s power. Yet few practicing micro biologists routinely use the microscope, and most food microbiological analysis is performed without the aid of this fundamental instrument. The reasons for its underutilization are clear. Traditionally, microscopy has been regarded as an analytical method having poor sensitivity, poor specificity, an inability to discriminate between live and dead cells, and involving too much tedium and technical skill. Furthermore, early traumatic experiences with poor-quality microscopes in high school biology classes may also contribute to a general distaste for the microscope as an analytical tool. Notwithstand ing the importance of better educational experiences in acceptance of the
instrument, a variety of modern innovations may be coupled with the microscope to minimize its shortcomings and to provide greater application as an extremely rapid method in food safety microbiology.
