DNA Methods

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.