Application of molecular techniques for assessing the microbiological safety of traditional foods.

Re-discovery of traditional food productions is acquiring increasing dimensions among consumers. This is due to the change in perspective of food, which is no longer viewed as merely a means of providing sustenance, but rather a way to consume natural and palatable products, which can safeguard well-being and reflect the unique history and culture of the production area. Traditional foods are, however, often manufactured in small-scale facilities under uncontrolled hygienic conditions. To realize a fully promotion of these foods, consumers need to be assured of their microbiological safety. Conventional methods to detect undesirable food-borne microorganisms and microbial toxins generally lack sensitivity, specificity, or are time-consuming. Developments in the field of molecular biology have provided new diagnostic tools, which allow a rapid detection of pathogens and specific genes in cultures and directly in foods. Herein, application of advanced molecular methods, like Real-Time PCR and microarrays, for assessing the safety of traditional foods is discussed.