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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

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Principal Investigator/Project Leader: 
Department of Project: 
Department of Food Science
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.

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