Food-borne pathogens are a problem for both public health and the food and dairy industry. So far, food quality inspections have been almost entirely based on traditional microbiological methods of isolating bacteria from food and counting them in a special microbiological medium. These methods are comprehensive, but they are laborious, time consuming, and often take days to produce results. Developments in the field of molecular biology offer the potential to develop fast, high-throughput tests that enable the food industry to timely assess the microbiological safety of foods. This article outlines the recent developments in molecular biology and its current and future uses for the detection and identification of existing and new food-borne pathogens.
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