Food-borne Pathogens Methods And Protocols

A collection of readily reproducible 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 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.Adley, Catherine is the author of 'Food-borne Pathogens Methods And Protocols', published 2005 under ISBN 9781588294654 and ISBN 158829465X.