Real-Time PCR in Food Science : Current Technology and Applications

Bacterial detection and control are vital aspects of food microbiology. Real-time PCR is one of the most significant advances in this area providing rapid, reliable and quantitative results. In recent years real-time PCR has become increasingly important to the agricultural and food industries as a valuable alternative to traditional detection methods. The advantages of quantitative real-time PCR include speed, an excellent detection limit, selectivity, specificity, sensitivity and the potential for automation. Written by experts in the field, this book is an indispensable manual for scientists in the food industry. The first section provides an introduction to real-time PCR, discusses the use of PCR diagnostics in food science, describes the principles and methods of sample preparation, and covers the verification and control of PCR procedures. The eleven chapters in the second section cover the use of real-time PCR to detect various pathogens including Salmonella, Listeria, E. coli, Campylobacter, Yersinia, Staphylococcus, Clostridium, viruses and parasites. Also included is a chapter on the standardisation of real-time PCR methods in food microbiology. In the final section authors cover the use of real-time PCR for the analysis of genetically modified organisms, food allergens and for identification of animal or plant species. An invaluable book for anyone involved in food microbiology or the detection of foodborne pathogens and a recommended volume for all microbiology laboratories.