Molecular‐based identification and detection of Salmonella in food production systems: current perspectives

Summary Salmonella remains a prominent cause of foodborne illnesses and can originate from a wide range of food products. Given the continued presence of pathogenic Salmonella in food production systems, there is a consistent need to improve identification and detection methods that can identify thi...

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Bibliographic Details
Published in:Journal of applied microbiology 2018-08, Vol.125 (2), p.313-327
Main Authors: Ricke, S.C., Kim, S.A., Shi, Z., Park, S.H.
Format: Article
Language:English
Subjects:
characterization
detection
Food
Food production
Foodborne diseases
Gene sequencing
Genomes
Identification methods
Illnesses
Molecular chains
PCR
Salmonella
whole genome sequencing
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Summary:Summary Salmonella remains a prominent cause of foodborne illnesses and can originate from a wide range of food products. Given the continued presence of pathogenic Salmonella in food production systems, there is a consistent need to improve identification and detection methods that can identify this pathogen at all stages in food systems. Methods for subtyping have evolved over the years, and the introduction of whole genome sequencing and advancements in PCR technologies have greatly improved the resolution for differentiating strains within a particular serovar. This, in turn, has led to the continued improvement in Salmonella detection technologies for utilization in food production systems. In this review, the focus will be on recent advancements in these technologies, as well as potential issues associated with the application of these tools in food production. In addition, the recent and emerging research developments on Salmonella detection and identification methodologies and their potential application in food production systems will be discussed.
ISSN:1364-5072
1365-2672
DOI:10.1111/jam.13888