2024-03-28T13:46:07Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/512492020-05-25T16:52:37Zcom_10261_125com_10261_2col_10261_378
qPCR as a powerful tool for microbial food spoilage quantification: Significance for food quality
Martínez Álvarez, Noelia
Martín, M. Cruz
Herrero-Fresno, Ana
Fernández García, María
Álvarez González, Miguel Ángel
Ladero Losada, Víctor Manuel
Ministerio de Ciencia e Innovación (España)
European Commission
Consejo Superior de Investigaciones Científicas (España)
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.
This work was performed with financial support from the Ministry of Science and Innovation, Spain (AGL2010-18430), and the European Community’s Seventh Framework Programme (KBBE-CT-2007-211441). N. Martínez is the beneficiary of a JAE - CSIC contract financed by the European Social Fund.
Peer Reviewed
2012-06-11T11:41:54Z
2012-06-11T11:41:54Z
2011-07
2012-06-11T11:41:55Z
artículo
http://purl.org/coar/resource_type/c_6501
doi: 10.1016/j.tifs.2011.04.004
issn: 0924-2244
Trends in Food Science and Technology 22(7): 367-376 (2011)
http://hdl.handle.net/10261/51249
10.1016/j.tifs.2011.04.004
http://dx.doi.org/10.13039/501100004837
http://dx.doi.org/10.13039/501100000780
http://dx.doi.org/10.13039/501100003339
en
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/EC/FP7/211441
open
Elsevier