Principles Of Polymerase Chain Reaction Technology An D Applications N The Food Science
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Principles and Technical Aspects of PCR Amplification
Author: Elizabeth van Pelt-Verkuil
language: en
Publisher: Springer Science & Business Media
Release Date: 2008-03-14
Kary Mullis was awarded a Nobel Prize for inventing the PCR technique more than a decade ago in 1993. Since its "discovery", multiple adaptations and variations of the standard PCR technique have been described. This publication aims to provide the reader with a guide to the standard PCR technique and its many available variants, with particular emphasis being placed on the role of these PCR techniques in the clinical diagnostic laboratory (the central theme of this book).
Real-time PCR in Food Science
Author: David Rodríguez-Lázaro
language: en
Publisher: Caister Academic Press Limited
Release Date: 2013
Bacterial detection and control are vital aspects of food microbiology. Real-time PCR is one of the most significant advances in this area, providing rapid, reliable, and quantitative results. In recent years, real-time PCR has become increasingly important to the agricultural and food industries as a valuable alternative to traditional detection methods. The advantages of quantitative real-time PCR include speed, an excellent detection limit, selectivity, specificity, sensitivity, and the potential for automation. Written by experts in the field, this book is an indispensable manual for scientists in the food industry. The first section provides an introduction to real-time PCR, discusses the use of PCR diagnostics in food science, describes the principles and methods of sample preparation, and covers the verification and control of PCR procedures. The second section covers the use of real-time PCR to detect various pathogens including Salmonella, Listeria, E. coli, Campylobacter, Yersinia, Staphylococcus, Clostridium, viruses, and parasites. Also included is a chapter on the standardization of real-time PCR methods in food microbiology. In the final section, the book covers the use of real-time PCR for the analysis of genetically modified organisms, for food allergens, and for identification of animal or plant species. This will be an invaluable book for anyone involved in food microbiology or the detection of foodborne pathogens, and it is a recommended volume for all microbiology laboratories.
PCR Technology
This is an introduction to the methods and applications of polymerase chain reaction (PCR) technology, a technology developed by Erlich's group at Cetus and Cetus, and is expected to be used in all biology laboratories worldwide within the next few years.