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

S. C. Ricke, S. A. Kim, Z. Shi, S. H. Park

Research output: Contribution to journalReview articlepeer-review

36 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)313-327
Number of pages15
JournalJournal of Applied Microbiology
Volume125
Issue number2
DOIs
StatePublished - Aug 2018

Bibliographical note

Publisher Copyright:
© 2018 The Society for Applied Microbiology

Keywords

  • PCR
  • Salmonella
  • characterization
  • detection
  • food production
  • whole genome sequencing

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