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| Application of New Microbial Detection Techniques in Meats: An Update |
| XIONG Yinghan, LI Chongyan, LI Ruolin, WU Rao, ZHOU Zhiwei, SUN Honghu, SUN Qun |
| 1. College of Light Industry Science and Engineering, Sichuan University, Chengdu 610064, China; 2. College of Life Sciences, Sichuan University, Chengdu 610064, China; 3. Irradiation Preservation Key Laboratory of Sichuan, Chengdu Institute of Food Inspection, Chengdu 611135, China |
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Abstract Meat is a vital source of protein for consumers worldwide. Microbial spoilage not only leads to economic losses, but also may cause foodborne illnesses. Classical detection techniques are simple to operate but also have some drawbacks such as long detection time and low sensitivity, making them inadequate to meet the demands of modern food safety. With the application of new techniques, microbial detection has seen dramatic improvements in speed, sensitivity, and specificity. This review summaries the advantages and shortcomings of classical microbial detection methods, including culture, immunology, biochemical reaction, polymerase chain reaction (PCR), and fluorescence, and introduces the principles and advantages of new technologies such as high-throughput sequencing, digital PCR (dPCR), matrix-assisted laser desorption ionization time of flight mass spectrometry (MALDI-TOF MS), infrared spectroscopy, Raman spectroscopy, and hyperspectroscopy. Future prospects for their application in food safety testing are also explored, aiming to provide technical support for improving meat safety monitoring.
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2025, Vol. 39 
