Development of Real-time PCR Methodology for the Rapid Enumeration of Low numbers of Salmonella and E. coli 0157:H7 in Ground Beef and Raw Vegetables Without Enrichment

Principal Investigator/Project Leader: 
Sponsoring Unit(s): 
Massachusetts Agricultural Experiment Station
Department of Project: 
Food Science Dept.
Project Description: 

There is a critical need in the meat processing and raw vegetable processing industries for the development of a rapid method for detection of infectious bacteria such as Salmonella and E. coli O157:H7 in such products well before shipping, so as to prevent infectious outbreaks and costly recalls.

Topics: 
Nutrition