“…in foods. They include conventional or real-time PCR using specific primers (Andersen, Smedsgaard, Jorring, Skouboe, & Pedersen, 2006;Guillemette, Iacomi, & Simoneau, 2004;Konstantinova, Bonants, van GentPelzer, van der Zouwen, & van den Bulk, 2002;Pavón, González, Pegels, Martín, & García, 2010;Pavón et al, 2011;Zur, Shimoni, Hallerman, & Kashi, 2002), and also PCR amplification followed by complementary techniques such as sequencing, PCR-RFLP, PCR-RAPD or PCR-AFLP (Bensassi, Zid, Rhouma, Bacha, & Hajlaoui, 2009;Diguta, Vincent, Guilloux-Benatier, Alexandre, & Rousseaux, 2011;Pryor & Michailides, 2002;Somma et al, 2011). Because DNA is a stable molecule, DNA-based methods cannot distinguish between living and dead cells.…”