“…These works (Bernardo et al, 2002;Bright et al, 2002;Keys et al, 2004;Mandrell et al, 2005;Donohue et al, 2006;Carbonnelle et al, 2007;Barbuddhe et al, 2008;Grosse-Herrenthey et al, 2008;Hazen et al, 2009;Alispahic et al, 2010;Ayyadurai et al, 2010;Dubois et al, 2010;Stephan et al, 2010;Stephan et al, 2011). Furthermore, some studies were aimed at the detection of foodborne pathogens and food spoilage bacteria, including genera such as Escherichia, Yersinia, Proteus, Morganella, Salmonella, Staphylococcus, Micrococcus, Lactococcus, Pseudomonas, Leuconostoc and Listeria (Mazzeo et al, 2006).…”