Polymerase chain reaction-based serotyping of pathogenic bacteria in food.

Joelle K Salazar, Yun Wang, Shuijing Yu, Hui Wang, Wei Zhang

Journal: Journal of microbiological methods 2015;110():18-26

PMID: 25596519

Abstract

Serotyping analysis of bacterial pathogens in food products is important for foodborne disease surveillance and outbreak investigations. Traditional immunological techniques are labor-intensive and time-consuming, whereas polymerase chain r eaction (PCR)-based techniques are more robust, consistent and rapid. PCR-based methods also provide easier standardization and better reproducibility. Here, we summarize some recent developments and applications of PCR-based serotyping for common foodborne pathogens, and provide a list of available bioinformatics tools for developing PCR-based serotyping assays.

Published by Elsevier B.V.

Address: Division of Food Processing Science and Technology, U. S. Food and Drug Administration, Bedford Park, IL, USA. Electronic address: [email protected].; Division of Food Processing Science and Technology, U. S. Food and Drug Administration, Bedford Park, IL, USA.; Faculty of Resource and Environmental Engineering, Jiangxi Key Laboratory of Mining and Metallurgy Environmental Pollution Control, Jiangxi University of Science and Technology, Ganzhou, Jiangxi, China.; Key Laboratory of Food Safety Research, Institute for Nutritional Sciences, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, Shanghai, China.; Department of Food Science & Nutrition, Illinois Institute of Technology, Bedford Park, IL, USA.
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