PCR Methods in Foods
Contributor(s): Maurer, John [editor.] | SpringerLink (Online service).
Material type:
BookSeries: Food Microbiology and Food Safety: Publisher: Boston, MA : Springer US, 2006.Description: VIII, 148 p. online resource.Content type: text Media type: computer Carrier type: online resourceISBN: 9780387317021.Subject(s): Chemistry | Food -- Biotechnology | Chemistry | Food Science | Chemistry/Food Science, generalDDC classification: 641.3 | 664 Online resources: Click here to access online | Item type | Current location | Call number | Status | Date due | Barcode | Item holds |
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E books
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PK Kelkar Library, IIT Kanpur | Available | EBK8493 |
PCR Basics -- The Mythology of PCR: A Warning to the Wise -- Sample Preparation for PCR -- Making PCR a Normal Routine of the Food Microbiology Lab -- Molecular Detection of Foodborne Bacterial Pathogens -- Molecular Approaches for the Detection of Foodborne Viral Pathogens -- Molecular Tools for the Identification of Foodborne Parasites.
This book is a primer for students, faculty, and other professionals interested in molecular biology and its integration into food safety, by introducing the reader to diagnostic PCR-based technologies used in detection of pathogens in foods. This book will enable its reader to: Understand the principles behind PCR including real-time Know the basics involved in the design, optimization, and implementation of PCR in food microbiology lab setting Interpret results Know limitations and strengths of PCR Understand the basic principles behind microarrays and its potential applications in food microbiology. Figures, charts, and tables help illustrate concepts and provide the reader with an important starting point in bringing molecular diagnostics into the food microbiology lab.
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