Detection of Listeria monocytogenes, Escherichia coli and Salmonella species in Edible Sprouts by Rapid Microbiological Detection Methods (Redox potential measurement + Real-time PCR)

Organic, low processed and healthy foods are becoming increasingly popular currently. However, due to this low level of processing, the risk for bacterial contamination is usually higher than for other types of foods with Salmonella, E. coli and Listeria monocytogenes being the most common culprits. The detection of pathogenic microorganisms is a fundamental objective of food microbiology and for food safety authorities. Traditional methods for detecting bacteria or other pathogens can be time-consuming, labour intensive and somewhat expensive, depending on the chosen method of course. Thus, the need for a rapid, inexpensive and practical detection methods is high. In this study, we examined the possibility of the application of the redox potential based measurement in combination with real time PCR for the detection of Listeria monocytogenes, Salmonella and E. coli in edible sprouts. All samples were examined by the standard methods also to provide a control result as well as a reference for the time taken when utilizing classical processes