qPCR as a powerful tool for microbial food spoilage quantification: significance for food quality

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dc.contributor.affiliationUniversidade de Santiago de Compostela. Departamento de Bioquímica e Bioloxía Molecular
dc.contributor.authorMartínez Álvarez, Noelia
dc.contributor.authorMartín, María Cruz
dc.contributor.authorFresno Herrero, Ana
dc.contributor.authorFernández García, María
dc.contributor.authorÁlvarez González, Miguel Ángel
dc.contributor.authorLadero Losada, Víctor
dc.date.accessioned2026-01-28T11:22:58Z
dc.date.available2026-01-28T11:22:58Z
dc.date.issued2011-07
dc.description.abstractThe use of real time quantitative PCR (qPCR) has recently been extended to food science. The literature has mainly focused on its use in ensuring food safety. However, it offers a number of advantages with respect to the quantification of non-pathogenic food spoilage microorganisms. Indeed, qPCR may have a promising future in improving the quality of food products. The present review examines the use of qPCR in this area, the basis of the technique, the requirements that must be met for optimal qPCR assays to be performed, and the advantages it offers over other techniques
dc.description.peerreviewedSI
dc.description.sponsorshipThis work was performed with financial support from the Ministry of Science and Innovation, Spain (AGL2010-18430), and the European Community’s Seventh Framework Programme (KBBE-CT-2007-211441). N. Martínez is the beneficiary of a JAE - CSIC contract financed by the European Social Fund. The authors thank Adrian Burton for linguistic assistance
dc.identifier.citationNoelia Martínez, Maria Cruz Martín, Ana Herrero, María Fernández, Miguel A. Alvarez, Victor Ladero, qPCR as a powerful tool for microbial food spoilage quantification: Significance for food quality, Trends in Food Science & Technology, Volume 22, Issue 7, 2011, Pages 367-376, ISSN 0924-2244, https://doi.org/10.1016/j.tifs.2011.04.004
dc.identifier.doi10.1016/j.tifs.2011.04.004
dc.identifier.issn0924-2244
dc.identifier.issn1879-3053
dc.identifier.urihttps://hdl.handle.net/10347/45528
dc.issue.number7
dc.journal.titleTrends in Food Science & Technology
dc.language.isoeng
dc.page.final376
dc.page.initial367
dc.publisherElsevier
dc.relation.publisherversionhttps://doi.org/10.1016/j.tifs.2011.04.004
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalen
dc.rights.accessRightsopen access
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectqPCR
dc.subjectFood
dc.subjectQuality
dc.subjectMicroorganisms
dc.subjectSpoilage
dc.subjectMicrobial quantification
dc.subject.classification3309 Tecnología de los alimentos
dc.subject.classification2414 Microbiología
dc.titleqPCR as a powerful tool for microbial food spoilage quantification: significance for food quality
dc.typejournal article
dc.type.hasVersionAM
dc.volume.number22
dspace.entity.typePublication
relation.isAuthorOfPublication0ad8f5a6-84e5-4c6e-bbb4-907e3c6ab55e
relation.isAuthorOfPublication.latestForDiscovery0ad8f5a6-84e5-4c6e-bbb4-907e3c6ab55e

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