Volume 1, Number 1 (March 2014)                   J. Food Qual. Hazards Control 2014, 1(1): 1-6 | Back to browse issues page


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S. Boughattas, R. Salehi. Molecular approaches for detection and identification of foodborne pathogens. J. Food Qual. Hazards Control. 2014; 1 (1) :1-6
URL: http://jfqhc.ssu.ac.ir/article-1-44-en.html

Department of Genetics and Molecular Biology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran , r_salehi@med.mui.ac.ir
Abstract:   (7200 Views)

Foodborne pathogens comprise microorganisms such as viruses, bacteria and parasites that can be transmitted by food and affect public health worldwide. The most common viruses transmitted via food are hepatitis A virus and Norwalk-like caliciviruses. Also, the most common bacteria involved in foodborne illnesses are Campylobacter jejuni, Clostridium perfringens, Salmonella spp, Escherichia coli O157:H7 and the most important parasites that can cause these conditions are Giardia duodenalis, Cryptosporidium parvum, Cyclospora cayetanensis, Toxoplasma gondii, Trichinella spiralis, Taenia saginata and/or solium, Entamoeba histolytica, Anisakis spp. and Diphyllobothrium spp. Because of their eventual small number in the sample, their detection and identification is not always easy. On the other hand, conventional methods like cultures are almost labor intensive, time consuming and costly. Recently, molecular techniques have been developed for rapid, sensitive and specific identification. The most common molecular methods are polymerase chain reaction (PCR)-based techniques. In this article, the sensitive and specific molecular tests for routine detection and identification of foodborne pathogens are reviewed.

Full-Text [PDF 346 kb]   (1884 Downloads)    
Type of Study: Review article | Subject: Special
Received: 13/10/16 | Accepted: 14/01/27 | Published: 14/03/30

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