Micro-organisms are present in many foods, and some of them are very useful for producing foods (such as wine, yogurt, cheese) by fermentation. Others represent a significant danger for human health: pathogens as Salmonella and Listeria monocytogenes are responsible for human illnesses (such as gastroenteritis, meningitis) when they are ingested by consumers with food. Some can cause even death of immuno-compromised persons, such as neonates, AIDS patients and elderly people. It is thus obvious why food safety, in particular in terms of microbiological hygiene, is an essential requirement of consumers. This is particularly important nowadays, where the extended shelf life of foods, new processes with milder treatment to help safeguard taste, and longdistance transport of products represent more risks in terms of food safety, the micro-organisms having greater opportunities to develop in foods prior to their consumption. All these aspects make it essential to develop reliable methods for checking the microbiological contamination of foods.
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