Premium
Real‐time Polymerase Chain Reaction for the Food Microbiologist: Technologies, Applications, and Limitations
Author(s) -
Hanna Scott E.,
Connor Christopher J.,
Wang Hua H.
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb07149.x
Subject(s) - food spoilage , polymerase chain reaction , food safety , food chain , real time polymerase chain reaction , quality (philosophy) , food quality , microbiological techniques , food products , microbiology and biotechnology , biochemical engineering , risk analysis (engineering) , computer science , computational biology , biology , food science , business , engineering , bacteria , genetics , gene , paleontology , philosophy , epistemology
Rapid detection of pathogenic and spoilage microorganisms is essential for ensuring the safety and quality of food. Real‐time polymerase chain reaction (PCR) technology has the potential to achieve rapid, sensitive, and specific detection of these microorganisms in food. In this review, we discuss real‐time PCR technologies in use today, applications of real‐time PCR in food systems, and some of the associated challenges and limitations.