ABSTRACT
Pathogenic microorganisms are a critical concern in food industries and water management facilities due to rapid microbial load buildup and toxic effects on public health. Important contamination sources in the dairy products industry are the surroundings and the stagnancy occurring in milk-processing equipment encouraging microbial growth (Brooks and Flint 2008). Online process control is necessary to ensure that under the best possible hygienic circumstances of milking, pasteurization, and cooling equipment, the somatic cell count is less than 1500 per mL of milk according to the guidelines in the National Dairy Code slated by the Canadian Dairy Information Centre (CDIC) (Code, National Dairy 2005). Infections are also caused from inadvertent consumption of untreated drinks, including apple juice and unpasteurized raw milk. Swift monitoring and correct analysis of food products are vital to ensure the safety of the end consumers. Concomitantly, the recognition of pathogens in food, water, and air has
10.1 Introduction ...................................................................................................................................171 10.2 Discrepancies in Contemporary Methods.....................................................................................172 10.3 Leading Nanotechnology-Based Methods: Transition from Recognition of Whole-Cell
Microbes to Smaller Biomolecules ...............................................................................................173 10.4 Means of Detection at Nanoscale .................................................................................................173
