Methods for Identification of Bacterial Foodborne Pathogens

Abstract

Highly sensitive, reliable, easy-to-use, low-cost, and specific assays for detecting pathogens are continuously evolving due to a strong demand by both regulatory agencies and food industries. Research indicates that a combination of detection technologies is essential for accurately monitoring the low numbers of target pathogens persisting in the processing environment and in finished food products. The sensitivity and accuracy of detection of the target pathogenic bacteria are influenced by a specific food product; therefore, these detection technologies are continuously being refined to achieve lower detection limits. There is a great need for improved extraction methods of sample preparation that are less expensive and compatible with rapid assays for the possibility to have the near-real-time detection of pathogens. Further advances still have to be made for the simultaneous detection and identification of multiple bacterial pathogens from complex food extracts through an integration of cultural, immunological, and molecular approaches.