Food-Borne Pathogens: Methods and Protocols
Springer Science & Business Media, 2006 - Medical - 267 pages
The large-scale production and distribution of prepared foods have made rapid and accurate biological testing a daily necessity for the food industry. In Food-Borne Pathogens: Methods and Protocols, expert laboratory scientists describe in a readily reproducible format the classic and emerging molecular methods for the laboratory isolation and identification of the pathogens, viruses, and parasites that cause food-borne disease. Among the pathogens covered are specific bacteria, including Salmonella spp., Campylobacter spp., Listeria spp., and Bacillus spp.; viruses, including noroviruses and enteroviruses, and parasites, including Cryptosporidium and seafood nematode worms. The authors also review toxin detection kits, the use of high performance liquid chromatography, the proper control of bacterial storage conditions, and the importance of surveillance systems and risk assessment. The protocols follow the successful Methods in Biotechnology series format, each offering step-by-step laboratory instructions, an introduction outlining the principles behind the technique, lists of the necessary equipment and reagents, and tips on troubleshooting and avoiding known pitfalls. Cutting-edge and highly practical, Food-Borne Pathogens: Methods and Protocols offers food technologists and research scientists alike an accessible source of molecular techniques currently being used and new methodologies for testing organisms that might not have been attempted previously.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Other editions - View all
Aeromonas agar agarose gel amplicon ampliﬁcation analysis assay Bacillus cereus bacterial biotyping botulinum botulism buffer Campylobacter cathepsin centrifuge Clin concentration containing Cryptosporidium culture detection diluted EDTA EHEC El Tor eluted enterotoxin enterovirus enzyme Escherichia coli ethidium bromide extraction ﬁeld ﬁlter ﬁltration ﬁnal ﬁrst ﬁve food-borne disease Food-Borne Pathogens gel electrophoresis gene genomic genotype hemolysin human identiﬁcation incubation Infect isolated kits laboratory lane larvae lysis marker master mix medium membrane Microbiol microcentrifuge tubes microtiter plate molecular multiplex PCR NaCl NASBA norovirus noroviruses Note nucleic acid outbreak PFGE pipet Plesiomonas Plesiomonas shigelloides plug slices polymerase polymerase chain reaction prepared primers proﬁle protein proteinase proteinase K puriﬁed reaction reagents real-time restriction risk assessment room temperature rotavirus RT-PCR Salmonella sample sequence serotype shigelloides Sigma solution species speciﬁc sterile supernatant surveillance TBE buffer tion toxin Trichinella Tris-HCl viral virus viruses wash water bath