Abstract
During harvesting, processing and handling operations foods may become contaminated with a wide range of microorganisms. This paper is presented as a short survey of recent used laboratory methods for foods microbial pathogen detection, briefly summarizing rapid, specific and sensitive methods useful for foods testing based on immunochemical and nucleic acid technologies. As the world becomes more concerned with safe foods, the demand for rapid detecting will only increase.
Highlights
Microorganisms, such as bacteria and viruses, are found widely in the environment, foods, marine and estuarine waters, soil, and the intestinal tracts of humans and animals
The recent well published million-dollar food recalls due to food poisoning bacteria such as Listeria monocytogenes (LIN et al, 2005; DONNELLY, 2001; SCHLECH, 2000) has increased the need for more rapid, sensitive and specific methods of detecting these microbial contaminants
DNA is extracted from cells and digested with a restriction endonuclease such as EcoRI, and the fragments are separated by agarose gel electrophoresis
Summary
Microorganisms, such as bacteria and viruses, are found widely in the environment, foods, marine and estuarine waters, soil, and the intestinal tracts of humans and animals. The recent well published million-dollar food recalls due to food poisoning bacteria such as Listeria monocytogenes (LIN et al, 2005; DONNELLY, 2001; SCHLECH, 2000) has increased the need for more rapid, sensitive and specific methods of detecting these microbial contaminants. The aim of this overview is to summarize the rapid and sensitive detection methods of pathogens in foods. The highlights of these methods lie on their high specificity, rapidity and sensitivity purposes
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