Methods of identification of pathogens

Methods of identification of foodborne pathogens:

Optical Scattering Technology: The process works by shining a laser though a petri dish containing bacterial colonies. A computer program determines the type of bacteria by analyzing how light is refracted—different type of m/o has a unique scatter pattern

Capillary gas chromatography (GC) with flame ionization detection was used to determine the cellular fatty acid profiles of various food-borne microbial pathogens. The extracted fatty acid methyl esters (FAMEs) and spores can provide a sensitive procedure for the identification of food-borne pathogens.

Universally Primed PCR (UP-PCR) is a PCR fingerprinting method that has demonstrated its applicability in different aspects of mycology. These applications constitute analysis of genome structures, identification of species, analysis of population and species diversity, revealing of genetic relatedness at infra-and inter-species level, and identification of UP-PCR markers at different taxonomic levels (strain, group and/or species). UP-PCR has been used as an aid in taxonomy and species delineation, and to monitor biocontrol strains following their release into the environment by fingerprint characterisation of pure cultures and through direct detection in soil by amplification of UP-PCR-derived SCAR markers. The technique has been applied to Trichoderma strains in particularly with the aims of strain recognition and classification.