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FISH in Food Samples

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Fluorescence In-Situ Hybridization (FISH) for Microbial Cells

Part of the book series: Methods in Molecular Biology ((MIMB,volume 2246))

Abstract

Foodborne diseases are a major global public health concern. The gold standard detection techniques, namely culture plating techniques, are nowadays considered inadequate for the modern food industry mainly due to the time requirements of this sector. As such, the adoption of faster detection methods to be routinely used in screening the protocols of foodborne pathogens is required. Fluorescence in situ Hybridization (FISH) methods have been described as a valid alternative to standard plating techniques and are compatible with the requirements of the food industry.

Here, we give an overview of the methodological aspects to consider regarding sample preparation and sample analysis for pathogen detection in food matrices by FISH methodologies.

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Acknowledgments

This work was financially supported by: (1) Base Funding - UIDB/00511/2020 of the Laboratory for Process Engineering, Environment, Biotechnology and Energy—LEPABE—funded by the national funds through FCT/MCTES (PIDDAC); (2) Projects POCI-01-0145-FEDER-031011 (μFISH) and POCI-01-0145-FEDER-029961 (ColorISH), funded by the FEDER funds through COMPETE2020—Programa Operacional Competitividade e Internacionalização (POCI) and by national funds (PIDDAC) through FCT/MCTES; and (3) BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte.

Author information

Authors and Affiliations

  1. CISAS – Centre for Research and Development in Agrifood Systems and Sustainability, Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Viana do Castelo, Portugal

    Rui Rocha

  2. Escola Industrial e Comercial Nun’Ávares, Viana do Castelo, Portugal

    Rui Rocha

  3. INIAV – National Institute for Agrarian and Veterinarian, Rua dos Lagidos, Lugar da Madalena, Vairão, Vila do Conde, Portugal

    Carina Almeida

  4. CEB – Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, Portugal

    Carina Almeida

  5. LEPABE – Laboratory for Process Engineering, Environment, Biotechnology and Energy, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal

    Carina Almeida & Nuno F. Azevedo

Authors
  1. Rui Rocha
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  2. Carina Almeida
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  3. Nuno F. Azevedo
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Corresponding author

Correspondence to Rui Rocha .

Editor information

Editors and Affiliations

  1. LEPABE – Laboratory for Process Engineering Environment, Biotechnology and Energy, Department of Chemical Engineering, University of Porto, Porto, Portugal

    Nuno F. Azevedo

  2. INIAV – National Institute for Agrarian and Veterinarian Research, Rua dos Lagidos, Lugar da Madalena, Vairão, CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, LEPABE – Laboratory for Process Engineering Environment, Biotechnology and Energy, Department of Chemical Engineering, University of Porto, Vila do Conde, Portugal

    Carina Almeida

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Rocha, R., Almeida, C., Azevedo, N.F. (2021). FISH in Food Samples. In: Azevedo, N.F., Almeida, C. (eds) Fluorescence In-Situ Hybridization (FISH) for Microbial Cells. Methods in Molecular Biology, vol 2246. Humana, New York, NY. https://doi.org/10.1007/978-1-0716-1115-9_18

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  • DOI: https://doi.org/10.1007/978-1-0716-1115-9_18

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  • Publisher Name: Humana, New York, NY

  • Print ISBN: 978-1-0716-1114-2

  • Online ISBN: 978-1-0716-1115-9

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