The rapid identification of spoilage microorganisms is of eminent importance to the food
industry. It provides the food industry with the opportunity to reduce economical losses by …

Over the past decade many improvements have been seen in both conventional and
modern methods for the detection of pathogenic bacteria in foods. Modifications and …

Many methods for the in vitro amplification of nucleic acids have been developed in recent
years. Most of these methods are still at an experimental phase and only the polymerase …

The surveillance of foodborne pathogens in food industries has shown the urgent need for
rapid and dependable methods to detect and characterize the organisms in food and …

Food-borne diseases are mainly caused by pathogenic bacteria, which are transmitted to
humans from the animal reservoir via food or which contaminates the food on the processing …

There is an increasing understanding that the microbial quality of a certain food is the result
of a chain of events. It is clear that the microbial safety of food can only be guaranteed when …

The polymerase chain reaction (PCR) shortens conventional microbiological methods for
the detection of food pathogens either by replacing the conventional biochemical and …

Traditional biochemical and immunochemical methods for the detection of micro-organisms
in food have been supplemented by a number of DNA-based methods during the last …

Regarding food safety, rapid detection of microbial species is crucial to develop effective
preventive and/or adjustment measures. Classical methods for determining the presence of …

The control of microbiological spoilage requires an understanding of a number of factors
including the knowledge of possible hazards, their likely occurrence in different products …