Current and Emerging Innovations for Detection of Food-Borne Salmonella

Abstract

Salmonella is one of the leading causes of food-borne illnesses worldwide, and one of the main contributors to salmonellosis is the consumption of contaminated egg, poultry, pork, beef, and milk products. Since deleterious efects of Salmonella on public health and the economy continue to occur, improving safety of food products by early detection of food-borne pathogens would be considered an important component for limiting exposure to Salmonella contamination. Therefore, there is an ongoing need to develop more advanced detection methods that can identify Salmonella accurately and rapidly in foods before they reach consumers. In the past three decades, there have been increasing eforts toward developing and improving rapid pathogen detection and characterization methodologies for application to food products. In this chapter, we discuss molecular methods for detection, identiication, and genetic characterization of Salmonella in food. In addition, the advantages and disadvantages of the established and emerging rapid detection methods are addressed here. The methods with potential application to the industry are highlighted in this chapter.

Current and Emerging Technologies for Rapid Detection of Pathogens

“…The frequent outbreak of foodborne diseases and the economic and social implications indicate that analytical methodologies that can rapidly detect and identify pathogens are urgently needed. As such, many researchers devote themselves to developing more advanced detection methods that can identify pathogens accurately and rapidly in a timely manner in the food industry [13][14][15][16][17][18][19][20].…”

Monitoring of Microbial Safety of Foods Using Lectins: A Review

“…The farm-to-fork approach to food safety is becoming increasingly popular (Faour-Klingbeil, 2017). Old culture-based methods for detecting bacterial diseases still rely on traditional methods, needing a 5-7-day regimen for successful identification of the causal bacterium (Wu and Zeng, 2017). Though these approaches are recognized as gold standards because they are generally well established and validated, their length and poor speed make them ineffective and outdated in the face of food production and storage deadlines.…”