Food Microbiology and Food Safety: PCR Methods in Foods (2006, Hardcover) read online TXT, MOBI, DOC
9780387282640 0387282645 Human enteric viruses are the leading causes of foodborne outbreaks. Human caliciviruses such as Norwalk virus (NV) and Norwalk-like viruses (NLV) are estimated to cause as many as 60% of all foodborne outbreaks. The significance of viruses in food contamination stems from the fact that the infectious dose of these viruses is fairly low and that they can survive in contaminated food for prolonged periods of time. There are two major sources of viral contamination of food: fecally contaminated water (irrigation water, shellfish growing water) that comes in contact with food and poor personal hygiene practiced by infected food handlers. Uncooked, ready-to-eat foods (fresh produce, shellfish) are more likely to be virally contaminated. Although f ecal indicator bacteria are useful in indicating bacterial contamination of food and water, they are not inadequate in determining the virological safety of food and water. Although methods for bacterial detection in food are available and routinely used, methods for detection of viruses in food, with the exception of shellfish, are not available. It is important, therefore, to develop methods for direct examination of food for viruses and to explore alternate indicators that can accurately reflect the virological quality of food. This book addresses these issues along with strategies for the prevention and control of viral contamination of food., 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: 1. Understand the principles behind PCR including real-time 2. Know the basics involved in the design, optimization, and implementation of PCR in food microbiology lab setting 3. Interpret results 4. Know limitations and strengths of PCR 5. 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., 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.
9780387282640 0387282645 Human enteric viruses are the leading causes of foodborne outbreaks. Human caliciviruses such as Norwalk virus (NV) and Norwalk-like viruses (NLV) are estimated to cause as many as 60% of all foodborne outbreaks. The significance of viruses in food contamination stems from the fact that the infectious dose of these viruses is fairly low and that they can survive in contaminated food for prolonged periods of time. There are two major sources of viral contamination of food: fecally contaminated water (irrigation water, shellfish growing water) that comes in contact with food and poor personal hygiene practiced by infected food handlers. Uncooked, ready-to-eat foods (fresh produce, shellfish) are more likely to be virally contaminated. Although f ecal indicator bacteria are useful in indicating bacterial contamination of food and water, they are not inadequate in determining the virological safety of food and water. Although methods for bacterial detection in food are available and routinely used, methods for detection of viruses in food, with the exception of shellfish, are not available. It is important, therefore, to develop methods for direct examination of food for viruses and to explore alternate indicators that can accurately reflect the virological quality of food. This book addresses these issues along with strategies for the prevention and control of viral contamination of food., 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: 1. Understand the principles behind PCR including real-time 2. Know the basics involved in the design, optimization, and implementation of PCR in food microbiology lab setting 3. Interpret results 4. Know limitations and strengths of PCR 5. 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., 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.