History of and prospects for rapid and instrumental methodology for the microbiological examination of foods

摘要: The modest start, made in the 1920s, with microbiological safety assurance — initially of milk and dairy products, later, to a lesser extent, other foods was modelled after well-established matrix ensuring chemical integrity food products. This originated from branch science termed ‘bromatology’. It attempted attain two main purposes: (i) avoid ingestion contaminated toxic elements including arsenic, mercury lead; (ii) control nutritive value staple by detecting elevated water content or increasing weight adulteration, i.e. addition non-nutritive materials. public protected against such frauds monitoring supply at points sale. If contaminant untoward stretching observed, eliminated trade. strategy quite successful assuring quality for reasons: unwanted constituents were rather homogeneously distributed food, so that any sample sufficient size drawn consignment analysis represented lot; concentration analytes sought fairly constant time, further contributing reliability data obtained on samples (Mossel et al., 1994).