From hazard analysis to risk control using rapid methods in microbiology: A practical approach for the food industry

Carolina Ripolles-Avila, Maria Martínez-Garcia, Marta Capellas, Josep Yuste, Daniel Y.C. Fung, José Juan Rodríguez-Jerez*

*Corresponding author for this work

Research output: Contribution to journalArticleResearchpeer-review

15 Citations (Scopus)


The prevention of foodborne diseases is one of the main objectives of health authorities. To this effect, analytical techniques to detect and/or quantify the microbiological contamination of foods prior to their release onto the market are required. Management and control of foodborne pathogens have generally been based on conventional detection methodologies, which are not only time-consuming and labor-intensive but also involve high consumable materials costs. However, this management perspective has changed over time given that the food industry requires efficient analytical methods that obtain rapid results. This review covers the historical context of traditional methods and their passage in time through to the latest developments in rapid methods and their implementation in the food sector. Improvements and limitations in the detection of the most relevant pathogens are discussed from a perspective applicable to the current situation in the food industry. Considering efforts that are being done and recent developments, rapid and accurate methods already used in the food industry will be also affordable and portable and offer connectivity in near future, which improves decision-making and safety throughout the food chain.

Original languageAmerican English
Pages (from-to)1877-1907
Number of pages31
JournalComprehensive Reviews in Food Science and Food Safety
Issue number4
Publication statusPublished - 1 Jul 2020


  • control
  • detection
  • food industry
  • foodborne pathogens
  • quantification
  • rapid methods


Dive into the research topics of 'From hazard analysis to risk control using rapid methods in microbiology: A practical approach for the food industry'. Together they form a unique fingerprint.

Cite this