DETECTION OF MICROORGANISMS IN-SITU IN SOLID FOODS

The growth of microorganisms in solid foods is different from that in aqueous broths. Methods that can detect the presence of microorganisms in situ in solids are urgently needed to further our understanding of the presence, spatial distribution, survival and toxin production of microorganisms in foods. As will be discussed in this article, the use of antibody-linked probes with counter staining, coupled with cryo-se ctioning and light microscopy, allows the sites of microbial cells and microbial products to be detected and also provides an understanding of the interaction of microorganisms with food components.