The use of multiplex PCR to detect and differentiate food- and beverage-associated microorganisms: a review.
Regarding food safety, rapid detection of microbial species is crucial to develop effective preventive and/or adjustment measures. Classical methods for determining the presence of certain species are time-consuming and labor-intensive, hence, molecular methods, which offer speed, sensitivity and specificity, have been developed to address this problem. Multiplex PCR (MPCR) is widely applied in the various fields of microbiology for the rapid differentiation of microbial species without compromising accuracy. This paper describes the method and reports on the state-of-the-art application of this technique to the identification of microorganisms vehiculated with foods and beverages. The identification of both pathogens and probiotics and the species important for food fermentation or deterioration will be discussed. Applications of MPCR in combination with other techniques are also reviewed. Potentials, pitfalls, limitations and future prospects are summarised.
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Dipartimento di Scienze degli Alimenti, Sezione di Microbiologia Agro-Alimentare ed Ambientale, Università degli Studi di Teramo, V. C.R. Lerici 1, 64023 Mosciano Sant' Angelo, Teramo, Italy.
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D001419:Bacteria / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D001628:Beverages / Q000382:microbiology*; D017753:Ecosystem; D005516:Food Microbiology; D016133:Polymerase Chain Reaction / Q000379:methods*; D019936:Probiotics / Q000145:classification