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Salmonella

A review of Salmonella.
Real-Time PCR in Food Science
Edited by: David Rodríguez-Lázaro
An indispensable manual on real-time PCR for scientists in the food industry and for anyone involved in the detection of foodborne pathogens.
"I would recommend this text to anyone" (AJMS); "an excellent, detailed guide" (Emerg. Inf. Dis.) read more ...

Salmonella

Adapted from Helene L. Andrews and Andreas J. Bäumler in Foodborne Pathogens: Microbiology and Molecular Biology
Salmonella: Salmonella serotypes continue to be a prominent threat to food safety in the United States. Infections are commonly acquired by animal to human transmission though consumption of undercooked food products derived from livestock or domestic fowl. The second half of the 20th century saw the emergence of Salmonella serotypes that became associated with new food sources (i.e. chicken eggs) and the emergence of Salmonella serotypes with resistance against multiple antibiotics. Foodborne Pathogens: Microbiology and Molecular Biology provides an overview of epidemiology, pathogenesis and control of this important foodborne disease.