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PCR Methods in Foods
Edited by John Maurer
Springer
2006
Hardcover 148 p., 16 illus., ISBN 0387282645
£54.00
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This book is a primer for students, faculty, and other professionals interested in molecular biology and its
integration into food safety, by introducing the reader to diagnostic PCR-based technologies used in detection
of pathogens in foods.
This book will enable its reader to:
- Understand the principles behind PCR including real-time
- Know the basics involved in the design, optimization, and implementation of PCR in food microbiology
lab setting
- Interpret results
- Know limitations and strengths of PCR
- Understand the basic principles behind microarrays and its potential applications in food microbiology.
Figures, charts, and tables help illustrate concepts and provide the reader with an important starting
point in bringing molecular diagnostics into the food microbiology lab.
Written for government scientists (USDA, FDA, and CDC); faculty and students in food
science, medicine, or microbiology departments; and directors, supervisors, and technicians
affiliated with diagnostic labs will be interested in this book
Contents
- PCR Basics.
- The Mythology of PCR: A Warning to the Wise.
- Sample Preparation for PCR
- Making PCR a Normal Routine of the Food Microbiology Laboratory
- Molecular Detection of Foodborne Bacterial Pathogens.
- Molecular Approaches for the Detection of Foodborne Viral Pathogens.
- Molecular Tools for the Identification of Foodborne Parasites.
- Index.
To find similar publications, click on a keyword below:
PCR
: Recent additions
: Springer
: analytical methods
: bacteriology
: diagnostics
: food science
: microarrays
: microbiology
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