Are point of management assays relevant for food safety in the poultry industries?
J. M. Templeton A * , J. R. Botella B and P. J. Blackall CA Intensive Livestock & Food Safety, Department of Agriculture and Fisheries (Scopus Affiliation ID: 60028929), EcoSciences Precinct, GPO Box 267, Brisbane, Qld 4001, Australia.
B Plant Genetic Engineering Laboratory, School of Agriculture and Food Sciences, The University of Queensland, St Lucia, Qld 4067, Australia.
C Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, EcoSciences Precinct, GPO Box 267, Brisbane, Qld 4001, Australia.
Jillian Templeton is a microbiologist working for the Queensland Department of Agriculture and Fisheries. Jillian is a mid-career researcher who has led projects over the past 20 years to investigate the epidemiology of Campylobacter on Australian meat chicken farms; the development, validation and application of genotyping methods for Campylobacter; and the development of rapid diagnostic techniques for Campylobacter. |
Jimmy Botella is professor of Biotechnology at the University of Queensland. Jimmy has eleven international patents in the field of Biotechnology, has founded two biotechnology companies and is a member of the Expert Scientific Panel for the Agricultural Biotechnology Council of Australia. Jimmy’s research has been awarded with the Chinese Academy of Sciences Visiting Professorship for Senior International Scientists and the title of ‘Pathologist of Distinction’ by the International Society of Plant Pathology. |
Pat Blackall is a bacteriologist working at the Queensland Alliance for Agriculture and Food Innovation at the University of Queensland. Pat has research interests in the bacterial diseases of intensively raised animals and in the food safety pathogens that are present in those industries. |
Microbiology Australia 43(2) 67-70 https://doi.org/10.1071/MA22025
Submitted: 18 March 2022 Accepted: 13 April 2022 Published: 18 May 2022
© 2022 The Author(s) (or their employer(s)) and The State of Queensland (through the Department of Agriculture and Fisheries). Published by CSIRO Publishing on behalf of the ASM. This is an open access article distributed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND)
Abstract
The current pandemic has ensured considerable attention has been paid to the role of the approach termed ‘Point of Care’ diagnostics. Indeed, the term ‘RAT’ (Rapid Antigen Test) and RAT hunting now have totally different meaning to that widely understood before 2020. In the veterinary field, including food safety, the term used for these types of rapid in situ assays is ‘Point of Management’ (POM) assays. In this article, we describe our recent research on low cost, low technology, in-house style POM assays in the field of food safety as applied to the poultry industries. We then discuss what are the advantages and disadvantages of these low cost, low technology POM assays.
Keywords: Campylobacter, chicken, food safety, isothermal, LAMP, point of management, poultry, Salmonella.
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