PFGE: Importance in Food Quality

Giovanni Giammanco, Anna Vernile, Salvatore Massa

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

In late 19 century, great interest has arisen for food quality. This is referred as absence of pathogens in food (safety for consumers) and as nutritional quality of food (organoleptic characteristics). Pulsed-field gel electrophoresis (PFGE) is, among the molecular techniques developed in the last years, one of the most reliable, discriminative and reproducible technique. It can be used in clinical field for the identification of pathogens and the origin of outbreaks, and in food microbiology for the identification of pathogens (food borne disease surveillance) or of microorganisms responsible for the organoleptic characteristics of food. The present article shows some useful patents related to PFGE and importance in food quality.
Original languageEnglish
Pages (from-to)248-251
Number of pages4
JournalRECENT PATENTS ON FOOD, NUTRITION & AGRICULTURE
Volume1
Publication statusPublished - 2009

All Science Journal Classification (ASJC) codes

  • Food Science
  • Agronomy and Crop Science

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