RT Journal Article
T1 qPCR as a powerful tool for microbial food spoilage quantification: significance for food quality
A1 Martínez Álvarez, Noelia
A1 Martín, María Cruz
A1 Fresno Herrero, Ana
A1 Fernández García, María
A1 Álvarez González, Miguel Ángel
A1 Ladero Losada, Víctor
K1 qPCR
K1 Food
K1 Quality
K1 Microorganisms
K1 Spoilage
K1 Microbial quantification
AB The 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
PB Elsevier
SN 0924-2244
SN 1879-3053
YR 2011
FD 2011-07
LK https://hdl.handle.net/10347/45528
UL https://hdl.handle.net/10347/45528
LA eng
NO Noelia 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
NO This 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
DS Minerva
RD 23 may 2026