Abstract
Despite great strides made in the past decades, the detection of microbial pathogens and their toxins in foods remains a challenging task. This is due primarily to several inherent difficulties associated with food analysis, that is, the complexities of food matrices (inhibitors and normal flora), the attributes of target analytes in foods (low level, heterogeneous distribution, and cell injury during processing), and the ratio between the amount of food samples and the detection assay volume. This review aims to provide an overview and a better understanding of the limitations, current applications, and future perspectives in terms of pathogen and toxin detection in foods.
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