“…In addition, it allows quantification of the target microorganism based on previously generated standard curves, which determine the validity of the qPCR quantification method. In recent years, various real-time PCR procedures have been developed to detect E. coli O157:H7 (Stefan et al, 2007;Yoshitomi, Jinneman, & Weagant, 2006;McKillip & Drake, 2004), L. monocytogenes (O'Grady, SedanoBalbás, Maher, Smiyh, & Barry, 2007;Oravcová, Kuchta, & Kaclíková, 2007;Rodríguez-Lázaro et al, 2003;Rossmanith, Krassnig, Wagner, & Hein, 2006) and Salmonella (Malorny, Löfström, Wagner, Krämer, & Hoorfar, 2008;Seo, Valentin-Bon, Brackett, & Holt, 2004) in a variety of food products. However, the quantitative detection of bacterial pathogens in non-spiked food products by qPCR has scarcely been approached and further research is required for the implementation of this method in routine food laboratories.…”