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Food in Brief #11 - HACCP: Bacillus cereus toxin detection

Kevin Stretton - Monday, May 16, 2016

Food in Brief #11 – 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.

 

Cereulide toxin detection

 

Structure of Cereulide


Quantitation of Cereulide toxins

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