RAPID MICROBIAL TESTING IN ‘REAL’ SAMPLES

Abstract

Three examples of electrochemical approachesto rapid assessmentof the microbiological Status of materials, especially foodstuffs, are described. One concerns the monitoring of overall reductive capacity for the determination of total microbial numbers in foodstuffs. A production prototype has now been developedfor the dairy industry. Another approachinvolvesthe useof a multiple, mediated amperometric glucose sensor to determine the glucose profile perpendicular to the surface of uncooked meat. This is affected by the surface microflora and hencethe principle can be used asthe basis of a meat freshness sensor. The final exampleis based on the exploitation of electrochemical immunoassay for identification of specific microbial markers.