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Methods for Identification of Bacterial Foodborne Pathogens

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Microbial Food Safety

Part of the book series: Food Science Text Series ((FSTS))

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Abstract

Highly sensitive, reliable, easy-to-use, low-cost, and specific assays for detecting pathogens are continuously evolving due to a strong demand by both regulatory agencies and food industries. Research indicates that a combination of detection technologies is essential for accurately monitoring the low numbers of target pathogens persisting in the processing environment and in finished food products. The sensitivity and accuracy of detection of the target pathogenic bacteria are influenced by a specific food product; therefore, these detection technologies are continuously being refined to achieve lower detection limits. There is a great need for improved extraction methods of sample preparation that are less expensive and compatible with rapid assays for the possibility to have the near-real-time detection of pathogens. Further advances still have to be made for the simultaneous detection and identification of multiple bacterial pathogens from complex food extracts through an integration of cultural, immunological, and molecular approaches.

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Authors and Affiliations

  1. Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Starkville, Mississippi State, MS 39762, USA

    Ramakrishna Nannapaneni

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  1. Ramakrishna Nannapaneni
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Correspondence to Ramakrishna Nannapaneni .

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Editors and Affiliations

  1. Department of Biological Sciences, Alabama State University, Hall Street 1627, Montgomery, 36101, Alabama, USA

    Omar A. Oyarzabal

  2. Belfield Campus, School of Biomolecular and Biomedical Sc, University College Dublin, Science Center West, Dublin, 4, Ireland

    Steffen Backert

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Nannapaneni, R. (2012). Methods for Identification of Bacterial Foodborne Pathogens. In: Oyarzabal, O., Backert, S. (eds) Microbial Food Safety. Food Science Text Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-1177-2_4

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