Description
PCR Methods in Foods is an authoritative resource that explores the application of polymerase chain reaction technology in food microbiology and food safety. Written by John Maurer, this book provides researchers, food scientists, and laboratory professionals with detailed protocols and methodologies for detecting microbial pathogens, identifying foodborne bacteria, and ensuring food quality and safety.
The text covers both conventional and advanced PCR techniques, including real-time PCR, multiplex PCR, and other molecular detection methods. Readers will gain practical knowledge about designing PCR assays, optimizing reaction conditions, and interpreting results in the context of food safety applications. The book addresses detection of major foodborne pathogens such as Salmonella, Listeria, E. coli, and other microorganisms critical to food industry compliance and public health.
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