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Microarray Detection and Characterization of Bacterial Foodborne Pathogens (Paperback, 2012 ed.)
Loot Price: R1,423
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Microarray Detection and Characterization of Bacterial Foodborne Pathogens (Paperback, 2012 ed.)
Series: SpringerBriefs in Food, Health, and Nutrition
Expected to ship within 10 - 15 working days
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This is a review of recent advances on the use of DNA microarray
for diagnosing foodborne pathogens. Rapid detection and
characterization of foodborne pathogens is critical for food
safety. Many relevant technologies have been intensively developed
to date. DNA microarray technology offers a new way to food safety
involving pathogen detection and characterization. DNA microarray
can be used for detection and characterization of pathogens by
analyzing hybridization patterns between capture probes and nucleic
acids isolated from food samples or bacteria. It allows more rapid,
accurate, and cost-effective detection of pathogens compared with
traditional approaches of cultivation or immuno-assays. The
application of DNA microarrays to different foodborne bacteria,
such as Campylobacter, Salmonella, Listeria monocytogenes, or Shiga
toxin producing Escherichia coli, will improve their rapid
identification and characterization of their genetic traits (e.g.,
antimicrobial resistance, virulence). As bacterial foodborne
diseases are posing more serious threats to public healthcare,
development of rapid and accurate methods for pathogen detection
and characterization is critical to their proper control at the
earliest time.
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