Methods of detection of food-borne pathogens: a review

Abstract

Food safety is a major concern in the context of rising population and decreasing earth resources. Food is often contaminated by bacteria, viruses, fungi and parasites, which induce disease such as hemolytic uremic, irritable bowel and Guillain–Barre syndromes. Detection of pathogenic microbes is therefore essential for food safety. Detection methods include biological methods, biosensors and methods based on spectroscopy, immunology and nucleic acids. Here, we review advanced detection techniques used to analyze toxic substances in food.