Microbiological Food Safety: Current Strategy of Efficient Control

Page: 920

K. Demnerová

Department of Biochemistry and Microbiology, Institute of Chemical Technology, Prague

 

Modern societies put emphasis on a better quality of human life. An important part of that seems to be healthy food. Food safety can be evaluated by chemical and microbiological assessment. The latter assessment is based on the methods used for food-borne pathogens. In the last decades rapid techniques were developed and validated by immunochemical and molecular biology methods (ELISA, PCR), including genotypization of isolated bacteria.

 

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