© 2006

Food-Borne Pathogens

Methods and Protocols

  • Catherine C. Adley

Part of the Methods in Biotechnology™ book series (MIBT, volume 21)

Table of contents

  1. Front Matter
    Pages i-xi
  2. The Bacteria

    1. Front Matter
      Pages 1-1
    2. Rosabel Falcón, Tatiana d’Albuquerque, Maria das Graças de Luna, Angela Corrêa de Freitas-Almeida, Tomomasa Yano
      Pages 3-13
    3. Toril Lindbäck, Per Einar Granum
      Pages 15-26
    4. Rachel Gorman, Catherine C. Adley
      Pages 27-35
    5. Miia Lindström, Mari Nevas, Hannu Korkeala
      Pages 37-45
    6. Ivan Ciznar, Carlos González-Rey, Karel Krovacek, Anna Hostacka
      Pages 73-80
  3. The Viruses

    1. Front Matter
      Pages 133-133
    2. Miguel-Angel Jiménez-Clavero, Victoria Ley, Nuria Gómez, Juan-Carlos Sáiz
      Pages 153-169
  4. The Parasites

    1. Front Matter
      Pages 189-189
    2. Colm J. Lowery, L. Xiao, U. M. Ryan, James S. G. Dooley, B. Cherie Millar, John E. Moore
      Pages 203-215

About this book


The large-scale production and distribution of prepared foods have made rapid and accurate biological testing a daily necessity for the food industry. In Food-Borne Pathogens: Methods and Protocols, expert laboratory scientists describe in a readily reproducible format the classic and emerging molecular methods for the laboratory isolation and identification of the pathogens, viruses, and parasites that cause food-borne disease. Among the pathogens covered are specific bacteria, including Salmonella spp., Campylobacter spp., Listeria spp., and Bacillus spp.; viruses, including noroviruses and enteroviruses, and parasites, including Cryptosporidium and seafood nematode worms. The authors also review toxin detection kits, the use of high performance liquid chromatography, the proper control of bacterial storage conditions, and the importance of surveillance systems and risk assessment. The protocols follow the successful Methods in Biotechnology™ series format, each offering step-by-step laboratory instructions, an introduction outlining the principles behind the technique, lists of the necessary equipment and reagents, and tips on troubleshooting and avoiding known pitfalls.
Cutting-edge and highly practical, Food-Borne Pathogens: Methods and Protocols offers food technologists and research scientists alike an accessible source of molecular techniques currently being used and new methodologies for testing organisms that might not have been attempted previously.


Aflatoxin Lysin Pathogen Polymerasekettenreaktion Salmonella Seafood Toxin biotechnology virus

Editors and affiliations

  • Catherine C. Adley
    • 1
  1. 1.Microbiology Laboratory Department of Chemical and Environmental SciencesUniversity of LimerickLimerickIreland

Bibliographic information

  • Book Title Food-Borne Pathogens
  • Book Subtitle Methods and Protocols
  • Editors Catherine Adley
  • Series Title Methods in Biotechnology™
  • DOI
  • Copyright Information Humana Press 2006
  • Publisher Name Humana Press
  • eBook Packages Springer Protocols
  • Hardcover ISBN 978-1-58829-465-4
  • Softcover ISBN 978-1-61737-585-9
  • eBook ISBN 978-1-59259-990-5
  • Series ISSN 1940-6061
  • Series E-ISSN 1940-607X
  • Edition Number 1
  • Number of Pages XII, 268
  • Number of Illustrations 0 b/w illustrations, 0 illustrations in colour
  • Topics Microbiology
  • Buy this book on publisher's site
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