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Gulsun Akdemir Evrendilek and Edward R Richter
Rapid and specific identification of foodborne pathogens is important for not only for food producers but also consumers as well as food safety authorities. Foods can harbor pathogen bacteria of different species, thus it is also important to be able to detect different pathogens simultaneously from the food samples even though they are in very low number. Detection of bacteria depends on different factors such as the initial number, food matrix, sensitivity of the method, competitor microflora and physical state of the bacteria whether they are injured or not. Simultaneous detection of different bacteria yet adds another hurdle for the level of detection, and thus, different approaches have developed and tested so far to optimize the maximum recovery.