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Rapid Methods for Detection of Pathogens in Dry Foods
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Dry foods and dry food ingredients have been implicated with increased frequency as the cause of recent foodborne disease outbreaks. Traditional culture-based pathogen identification and quantification methods require approximately 3–5 days to obtain preliminary results. To improve method accuracy and efficiency, many rapid detection methods have been developed and commercialized. The speed and accuracy of these rapid tests allow stakeholders to make informed decisions that comply with food safety standards and minimize the risk of potential foodborne disease outbreaks and/or product recalls. This article provides an overview of a variety of commercially available rapid methods for detection of pathogens in dry foods and dry food ingredients, including both antibody-based and nucleic acid-based methods.
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