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Über dieses Buch

This book will introduce non-molecular biologists to diagnostic PCR-based te- nologies for the detection of pathogens in foods. By the conclusion of this book, the reader should be able to: 1) understand the principles behind PCR including real-time; 2) know the basics involved in the design, optimization, and imp- mentation of PCR in food microbiology lab setting; 3) interpret results; 4) know limitations and strengths of PCR; and 5) understand the basic principles behind a new fledgling technology, microarrays and its potential applications in food microbiology. This book will provide readers with the latest information on PCR and microarray based tests and their application towards the detection of bacterial, protozoal and viral pathogens in foods. Figures, charts, and tables will be used, where appropriate, to help illustrate concepts or provide the reader with useful information or resources as an important starting point in bringing molecular diagnostics into the food microbiology lab. This book is not designed to be a “cookbook”PCR manual with recipes and step-by-step instructions but rather serve as a primer or resource book for students, faculty, and other professionals interested in molecular biology and its integration into food safety. v Table of Contents Preface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . v Chapter 1. PCR Basics Amanda Fairchild, M. S. , Margie D. Lee DVM, Ph. D. , and John J. Maurer, Ph. D. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Chapter 2. The Mythology of PCR: A Warning to the Wise John J. Maurer, Ph. D. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Chapter 3.

Inhaltsverzeichnis

Frontmatter

Chapter 1. PCR Basics

Without Abstract
Amanda Fairchild, Margie D. Lee, John J. Maurer

Chapter 2. The Mythology of PCR: A Warning to the Wise

Without Abstract
John J. Maurer

Chapter 3. Sample Preparation for PCR

Without Abstract
Margie D. Lee, Amanda Fairchild

Chapter 4. Making PCR a Normal Routine of the Food Microbiology Lab

Without Abstract
Susan Sanchez

Chapter 5. Molecular Detection of Foodborne Bacterial Pathogens

Conclusions
The PCR has come a long way since its discovery, evolving from a tool used mainly in forensic, medical, pharmaceutical, and plant sciences to food science and the food industry. It may be one of the most remarkable discoveries of the 20th century and has opened new doors in a wide array of fields that would never have been possible prior to its utilization. Although research have shown that PCR can be a powerful method for detection of foodborne pathogens in pure culture as well as in certain foods, much more work needs to be done to truly make it the best alternative detection technique to conventional cultural methods. Until the enrichment steps can be eliminated, the rapidity of PCR assays can still be argued. Foods also are so different in their composition, resulting in a multitude of compounds that may be inhibitory to the detection of some pathogens while not affecting others, thus making it more challenging to design a one-size-fits-all PCR assay for foods.
Azlin Mustapha, Yong Li

Chapter 6. Molecular Approaches for the Detection of Foodborne Viral Pathogens

Without Abstract
Doris H. D’Souza, Lee-Ann Jaykus

Chapter 7. Molecular Tools for the Identification of Foodborne Parasites

Without Abstract
Ynes Ortega

Backmatter

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