ENGLISH

PCR Methods in Foods

By Ph.D. (auth.) , Amanda Fairchild M.S. , Margie D. Lee DVM , Dr. John Maurer (eds.)

Book information

Publisher
Springer US
Year
2006
ISBN
978-0-387-28264-0, 978-0-387-31702-1
DOI
10.1007/0-387-31702-3
Language
english
Format
PDF
Filesize
1 MB (1058907 bytes)
Series
Food Microbiology and Food Safety
Edition
1
Pages
148\151
Orientation
yes
Scanned
yes
Time added
2013-10-19 14:23:55
Food Science; Chemistry/Food Sciencegeneral

Description

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.

Similar books