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OCT 12, 2022 9:00 AM PDT
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MICROBIAL STRAIN TYPING FOR REAL-TIME QUALITY CONTROL AND SOURCE TRACKING USING
FT-IR SPECTROSCOPY

Sponsored by: Bruker Microbiology & Diagnostics
C.E. Credits: P.A.C.E. CE ｜ Florida CE
REGISTER NOW FOR ON DEMAND
17
Speaker
 * Dr. Alex Brandt
   Chief Science Officer, FOOD SAFETY NET SERVICES, LTD.
   BIOGRAPHY

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Abstract
Date:  October 12, 2022
Time: 9:00 am (PDT), 12:00pm (EDT), 6:00pm (CEST)
 
The microbiome of every food product is incredibly diverse and can include
everything from innocuous background flora to foodborne pathogens. Starter
cultures, spoilage organisms, and probiotics are also commonly found in foods.
Routine isolation and identification of the various microorganisms that are
present in a food product (and its associated production environment) can be
very helpful to inform the manufacturer of what they are dealing with from a
pathogen or spoilage organism contamination standpoint. However, basic
identification to the species level generally provides the manufacturer with
little more than the names of the microorganisms that are isolated. Because
multiple strains of a particular species can be present in a food product and
its production environment, one cannot automatically assume that two isolates
are identical clones of one another just because they belong to the same
species. Consequently, one also cannot assume that two isolates of the same
species are coming from the same source in the production process just because
they belong to the same species. This is where the Bruker IR Biotyper®, which is
able to subtype organisms beyond the species level, plays a critical role in
tracking the relatedness and sources of foodborne microorganisms. Our laboratory
at FSNS has implemented the Bruker IR Biotyper technology in several different
capacities. One way we have used it is to help our customers track strains of
Listeria monocytogenes (and other Listeria species) that are present in a food
production environment. Another way we have implemented it is to help our
customers determine if massive Escherichia coli O157:H7 contamination events in
their beef slaughter facilities (a.k.a. “event days”) are due to a single point
source of contamination or multiple smaller contamination sources. Yet another
way we have put the Bruker IR Biotyper into practice is to track a particular
spoilage organism throughout the production process from raw materials, to
work-in-process items, to finished goods. Our primary goal with this
presentation is to inform you of how FSNS has used this technology so far with
several real-life case studies and their findings. In addition, we aim to help
you see the potential that we see in implementing the Bruker IR Biotyper more
broadly across the food microbiology testing industry for tracking
microorganisms beyond the species level.
 
Learning Objectives
 * Name (4) types of microorganisms that are present in foods that were
   discussed in the presentation
 * List advantages of using FT-IR technology over other technologies in food
   safety testing laboratories.
 * Discuss one of the case studies presented and outline how the FT-IR
   technology enabled smarter food safety.
 * Discuss how the FT-IR technology may continue to innovate smarter food safety
   in the future.

 
*Not for use in clinical diagnostic procedures. Please contact your local
representative for availability in your country.
 
Webinars will be available for unlimited on-demand viewing after live event.
 
 

--------------------------------------------------------------------------------

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Resources

Bruker Food & Beverage Microbiology Webpage

IR Biotyper YouTube Video

Bruker Food Analysis and Agriculture

MALDI Biotyper YouTube Video

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