title: Alternative microbial methods: An overview and selection criteria.
abstract: This study provides an overview and criteria for the selection of a method, other than the reference method, for microbial analysis of foods. In a first part an overview of the general characteristics of rapid methods available, both for enumeration and detection, is given with reference to relevant bibliography. Perspectives on future development and the potential of the rapid method for routine application in food diagnostics are discussed. As various alternative "rapid" methods in different formats are available on the market, it can be very difficult for a food business operator or for a control authority to select the most appropriate method which fits its purpose. Validation of a method by a third party, according to international accepted protocol based upon ISO 16140, may increase the confidence in the performance of a method. A list of at the moment validated methods for enumeration of both utility indicators (aerobic plate count) and hygiene indicators (Enterobacteriaceae, Escherichia coli, coagulase positive Staphylococcus) as well as for detection of the four major pathogens (Salmonella spp., Listeria monocytogenes, E. coli O157 and Campylobacter spp.) is included with reference to relevant websites to check for updates. In a second part of this study, selection criteria are introduced to underpin the choice of the appropriate method(s) for a defined application. The selection criteria link the definition of the context in which the user of the method functions - and thus the prospective use of the microbial test results - with the technical information on the method and its operational requirements and sustainability. The selection criteria can help the end user of the method to obtain a systematic insight into all relevant factors to be taken into account for selection of a method for microbial analysis.
authors.affiliation: Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium.
authors.forename: Vicky
authors.initials: V
authors.lastname: Jasson
authors.forename: Liesbeth
authors.initials: L
authors.lastname: Jacxsens
authors.forename: Pieternel
authors.initials: P
authors.lastname: Luning
authors.forename: Andreja
authors.initials: A
authors.lastname: Rajkovic
authors.forename: Mieke
authors.initials: M
authors.lastname: Uyttendaele
mesh_terms: D001419:Bacteria / Q000302:isolation & purification*; D001431:Bacteriological Techniques / Q000379:methods* / Q000592:standards; D015169:Colony Count, Microbial / Q000379:methods* / Q000592:standards; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D006801:Humans; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity