DNA-based rapid methods for the detection of foodborne pathogens

Abstract

The reports of foodborne illnesses are increasing and rapid, sensitive and reliable methods to detect and identify foodborne microorganisms are needed. This review encompasses a description of recent technologies upon which DNA detection methods are based. This review also provides current information on hybridization assays developed or under study for application in food microbiology. Literature pertaining to some of the most common foodborne microorganisms, including Salmonella spp., Shigella spp., Listeria spp., Escherichia coli, and Yersinia enterocolitica is emphasized.