Description
Book SynopsisDecades of development of the polymerase chain reaction (PCR) have yielded a significant array of associated techniques that make it possible to rapidly detect low numbers of all known pathogenic microorganisms without the traditional, more taxing methods of cultivation and phenotypic characterization. Written by one of the most prolific and respected researchers in food safety, Rapid Detection and Characterization of Foodborne Pathogens by Molecular Techniques describes the application of molecular techniques for the detection and discrimination of major infectious bacteria associated with foods.
The book puts a particular focus on genes associated with pathogenicity used in PCR, including real-time PCR for specific detection of pathogenic bacteria and the inherent limitations of such methodology with certain pathogens. It also emphasizes methods for extracting microorganisms from complex food matrices and DNA purification techniqu
Table of Contents
Molecular Techniques for Detecting, Quantifying, and Subspecies Typing of Foodborne Pathogenic Bacteria. Escherichia coli O157:H7. Shigella. Salmonella. Vibrio vulnificus. Vibrio parahaemolyticus. Vibrio cholera. Aeromonas hydrophila. Plesiomonas shigelloides. Campylobacter jejuni. Staphylococcus aureus. Listeria monocytogenes. Clostridium botulinum. Clostridium perfringens. Bacillus cereus. Index.
