DNA Methods

A. Van Stelten, K. K. Nightingale

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

2 Scopus citations


Detection of foodborne microorganisms is an imperative component of a food safety plan for meat processors. Detection of pathogenic bacteria constitutes a tremendous challenge therefore, traditional detection methods include a rigorous multistep process, such as enrichment, isolation, and further biochemical/serological identification. Consequently, different DNA-based molecular detection techniques have been developed in order to reduce time needed to make a decision to accept or reject product and increase sensitivity/specificity of detection. Additionally, DNA sequence-based subtyping methods have improved the discriminatory power and epidemiological concordance of characterizing bacterial foodborne pathogens involved in outbreak investigations. In this article, the most current and commonly employed DNA-based detection and subtyping methods are reviewed.

Original languageEnglish
Title of host publicationEncyclopedia of Meat Sciences
PublisherElsevier Inc.
Number of pages7
ISBN (Electronic)9780123847317
ISBN (Print)9780123847348
StatePublished - Jan 1 2014


  • Bacteria
  • DNA-based methods
  • Detection
  • Epidemiology
  • Food safety
  • Foodborne pathogens
  • Isothermal detection
  • Meatborne pathogens
  • Microorganisms
  • Molecular methods
  • Molecular serotyping
  • PCR
  • PFGE
  • Subtyping methods


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