The viable but non-culturable (VBNC) state, a unique state in which a number of bacteria
respond to adverse circumstances, was first discovered in 1982. Unfortunately, it has been …

Foodborne pathogens are the main factors behind foodborne diseases and food poisoning
and thus pose a great threat to food safety. Many outbreaks have been found to be …

Foodborne outbreaks are a serious public health and food safety concern worldwide. There
is a great demand for rapid, sensitive, specific, and accurate methods to detect microbial …

Polymerase chain reaction (PCR) requires precise temperature control for detection of
nucleic acids (NA) in biological samples. Hence, the requirement of thermo-cycler limits the …

Isothermal amplification technology has developed rapidly in recent years. This form of
nucleic acid amplification technology has the characteristics of high specificity, high …

Abstract Escherichia coli O157: H7, Staphylococcus aureus, and Salmonella are food-borne
pathogens that cause serious gastrointestinal illness and frequent food safety accidents …

Escherichia coli (E. coli) is a prevalent enteric bacterium and a necessary organism to
monitor for food safety and environmental purposes. Developing efficient and specific …

Despite great advances in the diagnostics and better awareness for food safety and security
worldwide, significant numbers of foodborne outbreaks have been traced back to the …

Abstract E. coli O157: H7 is one of the most important foodborne pathogen that causes some
human illnesses such as bloody diarrhea, hemolytic-uremic syndrome, and kidney failure …

African swine fever (ASF) is a hemorrhagic and often fatal disease occurring in domestic
pigs and wild boars. ASF can potentially greatly impact the global trade of pigs and pork …