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|Title:||qPCR as a powerful tool for microbial food spoilage quantification: Significance for food quality|
|Authors:||Martínez Álvarez, Noelia, Martín, M. Cruz, Herrero, Ana, Fernández García, María, Álvarez González, Miguel Ángel, Ladero Losada, Víctor Manuel|
|Abstract:||The use of real time quantitative PCR (qPCR) has recently been extended to food science. The literature has mainly focused on its use in ensuring food safety. However, it offers a number of advantages with respect to the quantification of non-pathogenic food spoilage microorganisms. Indeed, qPCR may have a promising future in improving the quality of food products. The present review examines the use of qPCR in this area, the basis of the technique, the requirements that must be met for optimal qPCR assays to be performed, and the advantages it offers over other techniques. © 2011 Elsevier Ltd.|
|Citation:||Trends in Food Science and Technology 22(7): 367-376 (2011)|
|Appears in Collections:||(IPLA) Artículos|
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