Molecular-based identification and detection of Salmonella in food production systems: current perspectives
- 주제(키워드) characterization , detection , food production , PCR , Salmonella , whole genome sequencing
- 주제(기타) Biotechnology & Applied Microbiology; Microbiology
- 설명문(일반) [Ricke, S. C.; Kim, S. A.; Shi, Z.; Park, S. H.] Univ Arkansas, Dept Food Sci, Ctr Food Safety, Fayetteville, AR 72704 USA; [Kim, S. A.] Ewha Womans Univ, Dept Food Sci & Engn, Seoul 03760, South Korea; [Park, S. H.] Oregon State Univ, Dept Food Sci & Technol, Corvallis, OR 97331 USA
- 등재 SCIE, SCOPUS
- 발행기관 WILEY
- 발행년도 2018
- URI http://www.dcollection.net/handler/ewha/000000160555
- 본문언어 영어
- Published As http://dx.doi.org/10.1111/jam.13888
초록/요약
Salmonella remains a prominent cause of foodborne illnesses and can originate from a wide range of food products. Given the continued presence of pathogenic Salmonella in food production systems, there is a consistent need to improve identification and detection methods that can identify this pathogen at all stages in food systems. Methods for subtyping have evolved over the years, and the introduction of whole genome sequencing and advancements in PCR technologies have greatly improved the resolution for differentiating strains within a particular serovar. This, in turn, has led to the continued improvement in Salmonella detection technologies for utilization in food production systems. In this review, the focus will be on recent advancements in these technologies, as well as potential issues associated with the application of these tools in food production. In addition, the recent and emerging research developments on Salmonella detection and identification methodologies and their potential application in food production systems will be discussed.
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