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Recent developments in the use of viability dyes and quantitative PCR in the food microbiology field
Author(s) -
Elizaquível P.,
Aznar R.,
Sánchez G.
Publication year - 2014
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.12365
Subject(s) - food microbiology , microbiology and biotechnology , biology , bacteria , genetics
Summary The increase in foodborne outbreaks highlights the need for rapid, sensitive and specific methods for food safety monitoring, enabling specific detection and quantification of viable foodborne pathogens. Real‐time PCR ( qPCR ) combined with the use of viability dyes, recently introduced, fulfils all these requirements. The strategy relies on the use of DNA‐binding molecules such as propidium monoazide (PMA) or ethidium monoazide (EMA) as sample pretreatment previous to the qPCR . These molecules permeate only membrane‐compromised cells and have successfully been applied for different types of foodborne pathogens, including bacteria and viruses. Moreover, those dyes have been explored to monitor different food manufacturing processes as an alternative to classical cultural methods. In this review, state‐of‐the‐art information regarding viability PCR (v‐PCR) is compiled.

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