Foodborne outbreaks are a serious public health and food safety concern worldwide. There is a great demand for rapid, sensitive, specific, and accurate methods to detect microbial pathogens in foods. Conventional methods based on cultivation of pathogens have been the gold standard protocols; however, they take up to a week to complete. Molecular assays such as polymerase chain reaction (PCR), ...

The construction of bioluminescent and fluorescent foodborne pathogens to study behavior in food systems is an expanding area of research. Using recombinant DNA technology, food microbiologists can create bioluminescent pathogens that enable the study of growth, injury, and destruction in complex systems. In addition, bioluminescence can be employed in rapid detection of pathogens through the u...

Campylobacter and Salmonella are the most commonly reported bacterial causes of human foodborne infections, and increasing proportions of these pathogens become resistant to medically important antimicrobial agents, imposing a burden on public health. Acquisition of resistance to antibiotics affects the adaptation and evolution of Salmonella and Campylobacter in various environments. Many resis...