HACCP: Bacillus cereus toxin detection
Although traditional food borne disease detection & surveillance has provided a sound basis for improvements in food processing, changes in our food supply chain are creating new challenges. These include human behaviours & demographics, international travel, microbial adaptation, food processing methods & the centralisation of agriculture or food production.
Add to this the complexities of analytical & surveillance systems, variability in microbial systems, responses of microbes to different environments, interpretation and uncertainty of analytical results.
More recently there have been advances in genetic, molecular & toxin detection methods which can be used to complement and in some cases replace traditional methods.
Toxins produced by pathogenic bacteria can be broadly interpreted as a ‘fingerprint’ of the causative agent and also used to study or understand the role played by toxins in food poisoning.
We include some articles for further review.