FISH in Food Samples

• Type: Chapter or Part of a Book
• Date: 2021

Authors

Rocha, R (Author) Other; Almeida, C (Author) Other; Azevedo, NF (Author) FEUP

Indexing

Scopus - 0 Citations

Other information

Authenticus ID: P-00T-M8B

DOI: 10.1007/978-1-0716-1115-9_18

Abstract (EN): Foodborne diseases are a major global public health concern. The gold standard detection techniques, namely culture plating techniques, are nowadays considered inadequate for the modern food industry mainly due to the time requirements of this sector. As such, the adoption of faster detection methods to be routinely used in screening the protocols of foodborne pathogens is required. Fluorescence in situ Hybridization (FISH) methods have been described as a valid alternative to standard plating techniques and are compatible with the requirements of the food industry. Here, we give an overview of the methodological aspects to consider regarding sample preparation and sample analysis for pathogen detection in food matrices by FISH methodologies. © 2020, Springer Science+Business Media, LLC, part of Springer Nature.

Language: English

Type (Professor's evaluation): Scientific