PCR Methods in Foods
PCR Methods in Foods By Amanda Fairchild M.S., Margie D. Lee DVM, Ph.D. (auth.), Dr. John Maurer (eds.)
2006 | 148 Pages | ISBN: 0387282645 | PDF | 2 MB
2006 | 148 Pages | ISBN: 0387282645 | PDF | 2 MB
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-timeKnow the basics involved in the design, optimization, and implementation of PCR in food microbiology lab settingInterpret resultsKnow limitations and strengths of PCRUnderstand 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.