Martínez Álvarez, NoeliaMartín, María CruzFresno Herrero, AnaFernández García, MaríaÁlvarez González, Miguel ÁngelLadero Losada, Víctor2026-01-282026-01-282011-07Noelia 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.2011.04.0040924-22441879-3053https://hdl.handle.net/10347/45528The 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 techniquesengAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/qPCRFoodQualityMicroorganismsSpoilageMicrobial quantification3309 Tecnología de los alimentos2414 Microbiologíajournal article10.1016/j.tifs.2011.04.004open access