title: Principles, applications, and limitations of automated ribotyping as a rapid method in food safety.
abstract: Automated ribotyping (AR) is a genotyping method used for identification and characterization of foodborne pathogens to the strain level. The advantages of AR are full automation, rapidity, and high reproducibility and typeability. AR may be a suitable characterization method for some pathogens when the research purpose requires a genotyping method with a strong discriminatory power. AR is a sensitive subtyping method for pathogens such as Listeria monocytogenes and Salmonellae, while its discriminatory power may often not be sufficient for Campylobacter spp. and especially Escherichia coli. This review discusses the principles of manual and AR and provides examples of typical AR use in the subtyping of several major foodborne pathogens and a brief discussion of several other less prominent pathogens.
authors.affiliation: Department of Food Science, University of Guelph, Guelph, Ontario, Canada. mpavlic@beefinfo.org
authors.forename: Marin
authors.initials: M
authors.lastname: Pavlic
authors.forename: Mansel W
authors.initials: MW
authors.lastname: Griffiths
mesh_terms: D057205:Automation, Laboratory / Q000379:methods*; D005516:Food Microbiology; D005517:Foodborne Diseases / Q000517:prevention & control*; D021521:Ribotyping / Q000379:methods*; D012680:Sensitivity and Specificity