Detecting pathogens in food.
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Part 1 General issues: Microbiological analysis and food safety management GMP and HACCP systems Sampling techniques Separation and concentration of samples Validating detection techniques Quality assurance of laboratory performance. Part 2 Particular techniques: Culture methods Electrical methods ATP bioluminescence Microscopy techniques: DEFT and flow cytometry Immunological techniques: immunochromatography, enzyme linked immunofluorescent assays and agglutination techniques Immunological techniques: ELISA Genetic techniques: PCR, NASBA, hybridisation and microarrays Genetic techniques: molecular subtyping methods New biosensors for microbiological analysis The use of applied systematics in identifying foodborne pathogens.