Quality microbiological methods

Denyer S.P. (1990) Monitoring microbiological quality application of rapid microbiological methods to pharmaceuticals. In Guide to Microbiological Control in Pharmaceuticals (eds S.P. Denyer R.M. Baird), pp. 146-156. Chichester Ellis Horwood. 

Supported by the overall development in all fields of analysis during the past few decades, a precise analytical methodology has been developed for the different aspects of quality control, comprising physicochemical, biotechnological, sensory and microbiological methods. In order to meet the sense of the quality control system and by that the customers requirements, all methods applied have to be validated by adequate quality assurance tools. 

The traditional microbiological methods are very time consuming and sometimes limited concerning their interpretation. For that reason fast analysis methods as well as automated methods have been developed the latter are often used in specialised microbiological laboratories. During the last few years more and more modern biotechnological methods have been implemented into quality control, for example the enzyme-linked immunosorbent assay or more recently the polymerase chain reaction, which allows the detection of very specific microorganisms. 

Amino acids are monomeric units of polypeptides and proteins. They are widely used in the food and chemical industries as flavor enhancers, seasonings and sweeteners e.g. for the improvement of bread quality, also in the production of drugs, cosmetics, synthetic leather and surfactants, in medicine for infusions and as therapeutic agents. Amino acids are produced by chemical synthesis or extraction from protein hydrolyzate. They may be also produced by microbiological methods. 

Quality control of the finished product. The cissay methods, including physical cmd chemical methods, and, where appropriate, biological and microbiological methods. For products analyzed by pharmacopoeial eissay, a photocopy of the method, indicating the name cmd edition of the pharmacopoeia, has to be attached. If the product is manufactured at severed sites, a certificate of the authorities regarding proper GMP at each of the sites, and full details on the sites have to be submitted ... 

In the following, quality control via sensory, analytical and microbiological methods is dealt with. As the quality of foods is, today more than ever, in the focus of the public interest, the methods available for standardised quality evaluation have undergone an enormous improvement and specification process. The recent analytical... 

ISO, 2001, CD17994, 2001. Water Quality - Criteria for the Establishment of Equivalence Between Microbiological Methods, Final Version, lune 15, 2001. 

Equipment used for aseptic filling should be checked at suitable intervals by microbiological methods. Weighing and measuring equipment used in production and quality control should be calibrated and checked at suitable intervals by appropriate methods. Adequate records of such tests should be maintained. 

Canali, S. and A. Benedetti (2002), Nitrogen mineralisation in Microbiological methods for assessing soil quality. Action Cost 831 (in press). 

Gordon OG, Gray JC, Anders HJ, Staerk A, Neuhaus G, Schaefli O (2011) Overview of rapid microbiological methods evaluated, validated and implemented for microbiological quality control. Eur Pharm Rev 2 9-13... 

Flowers, R.S., J.S. Gecan, and D.J. PuscH. 1992. Laboratory quality assurance. In Compendium of Microbiological Methods for the Examination of Eoods. C. Vanderzant and D.F. Splittstoesser (Eds.), 3rd edition. Chapter 1, pp. 1-23. American Public Health Association, Washington, DC. 

HPLC analyses of multivitamin preparations are today widely accepted to ensure quality control. Colorimetric, fluorometric, and microbiological methods have often been replaced by HPLC analysis. The main advantage of HPLC analysis is its versatility and flexibility published vitamin analysis methods are usually easily adapted to suit different requirements of the pharmaceutical industry. 

Standard microbiological methods, including the Moseley keeping-quality test, have proved to be of little value as predictors of shelf life. One problem with the Moseley keeping-quality test is the extended time period required to perform testing (5 days). Another problem is the relatively poor correlation between microbial counts and actual shelf life. 

Badosa E, Trias R, Pares D, Pla M and Montesinos E. 2008. Microbiological quality of fresh fruit and vegetable products in Catalonia (Spain) using normalised plate-counting methods and real time polymerase chain reaction (QPCR). J Sci Food Agric 88(4) 605-611. 

Currently available methods for determining seafood freshness have been reviewed (2,3,4,5). In general, sensory and microbiological quality of seafoods are the standards most often utilized for determining freshness. There are, however, several limitations with these methods such as the need for trained technicians, problems with subjectivity, or long analysis times. Consequently, several new methods have been proposed using chemical indices of freshness that attempt to overcome these difficulties. The purpose of the present paper is to first review these methods with particular emphasis on shrimp freshness determinations and, secondly, to present experimental evidence showing that impedance can be used to denote shrimp freshness. 

Sensory. Sensory analysis is one of the oldest accepted methods forjudging seafood quality and freshness. Although fairly accurate, it unfortunately requires trained, experienced panelists to attain accuracy. Perez-Villarreal (( u evaluators experienced in sensory analysis of fish to judge freshness and quality. Results of the study showed sensory scores were better correlated with microbiological analyses, especially total viable counts, than with chemical analyses such as trimethylamine or enine nucleotide decomposition (6). 

---