Advances in Biotechniques Used in the Quality Assurance of Food Products
In contrast to quality control (QC), which is a reactive system that focuses on legal requirements and emphasizes statistically relevant measurements, quality assurance (QA) is a preventive approach that emphasizes operational procedures. These procedures must be robust, regularly reviewed and focused on the consumer. To establish QA/QC parameters, the food microbiologist uses two approaches. The first sets out to determine the total load of microbes in a sample, and the second attempts to determine the presence or absence of a particular microbial species, usually a pathogen or related type used as their indicators. Thus, while the first type of microbiological quality assurance test aims to establish that food products meet statutory requirements, the second type of analysis is focused on public health impacts with regulatory requirements as an integral part of the testing procedure.
In addition to the general testing requirements under QC programs, there has been an added element of quality assurance that is being pursued vigorously under the implementation of quality management systems such as Hazard Analysis & Critical Control Points (HACCP) plans. To further enhance the utility of these systems, there is a need to develop rapid microbiological detection techniques that are sensitive and accurate. Accordingly, much effort has been devoted to shortening assay times and to replacing the visible endpoints with alternative measurements.