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Methods for detecting pathogens in the beef food chain: an overview

Code: 9781838790226
Pina M. Fratamico, Joseph M. Bosilevac and John W. Schmidt, United States Department of Agriculture, USA

Chapter synopsis: The main food-borne pathogens of concern in the beef chain are Shiga toxin-producing Escherichia coli (STEC) and Salmonella; other pathogens, including Listeria monocytogenes and Campylobacter spp. may also be present. Furthermore, the occurrence and development of antimicrobial-resistant (AMR) pathogens in the beef chain is a public health issue. Traditional culture-based methods are laborious and time consuming. Rapid methods, including nucleic acid-, immunologic- and biosensor-based techniques can be very sensitive and specific and provide more timely information regarding the presence of pathogens in the beef chain. This chapter reviews these methods, as well as recent advances in next-generation sequencing technologies.

DOI: 10.19103/AS.2016.0008.04
Table of contents 1 Introduction 2 Rapid methods for detecting pathogens in beef 3 Advantages and limitations of rapid methods 4 Detecting antibiotic resistance in pathogens 5 Summary and future trends 6 Where to look for further information 7 References

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