Prospects for rapid bioluminescent detection methods in the food industry - a review

Pavel Dostálek and Tomáš Brányik
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Pavel Dostálek: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Tomáš Brányik: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2005, vol. 23, issue 3, 85-92

Abstract: This review surveys rapid bioluminescent detection techniques applied in food industry and discusses the historical development of the rapid methods. These techniques are divided into two groups: methods based on bioluminescent adenosine triphosphate (ATP) assay, and on bacterial bioluminescence. The advantages and disadvantages of these methods are described. The article provides the bibliography of fluorescent method applications in food samples.

Keywords: bioluminescence; bacteria; ATP; food samples; food industry; food safety; microbiological techniques (search for similar items in EconPapers)
Date: 2005
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:23:y:2005:i:3:id:3376-cjfs

DOI: 10.17221/3376-CJFS

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