Following a brief introduction, the general aspects of genotypic detection are discussed as a method of identification and typing, based upon hybridization of genomic DNA with a specific DNA probe. The use of in vitro amplification methods for improving sensitivity are briefly introduced, and the polymerase chain reaction (PCR) technique is reviewed and discussed. The differentiation between viable and non-viable microorganisms, one of the limits of the PCR technique, is presented and inhibition and prevention of PCR inhibition are discussed. It is concluded that DNA-detection methods, especially the PCR, may gradually replace traditional methods for assaying microorganisms in foods and milk products. However the detection of microbial pathogens in food with PCR is still a time-consuming method.
展开▼
