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PCR Methods in Foods

Edited by John Maurer 
Springer  2006  



Hardcover  148 p., 16 illus.,  ISBN 9780387282640      £72.00
This book is a primer for students, faculty, and other professionals interested in molecular biology and its integration into food safety, by introducing the reader to diagnostic PCR-based technologies used in detection of pathogens in foods.

This book will enable its reader to:

  • Understand the principles behind PCR including real-time
  • Know the basics involved in the design, optimization, and implementation of PCR in food microbiology lab setting
  • Interpret results
  • Know limitations and strengths of PCR
  • Understand the basic principles behind microarrays and its potential applications in food microbiology.

Figures, charts, and tables help illustrate concepts and provide the reader with an important starting point in bringing molecular diagnostics into the food microbiology lab.

Written for government scientists (USDA, FDA, and CDC); faculty and students in food science, medicine, or microbiology departments; and directors, supervisors, and technicians affiliated with diagnostic labs will be interested in this book

Contents

  • PCR Basics.
  • The Mythology of PCR: A Warning to the Wise.
  • Sample Preparation for PCR
  • Making PCR a Normal Routine of the Food Microbiology Laboratory
  • Molecular Detection of Foodborne Bacterial Pathogens.
  • Molecular Approaches for the Detection of Foodborne Viral Pathogens.
  • Molecular Tools for the Identification of Foodborne Parasites.
  • Index.
To find similar publications, click on a keyword below:
PCR : Springer : analytical methods : bacteriology : diagnostics : food science : microarrays : microbiology

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