FISH in food samples

Foodborne diseases are a major global public health concern. The gold standard detection techniques, namely culture plating techniques, are nowadays considered inadequate for the modern food industry mainly due to the time requirements of this sector. As such, the adoption of faster detection methods to be routinely used in screening the protocols of foodborne pathogens is required. Fluorescence in situ Hybridization (FISH) methods have been described as a valid alternative to standard plating techniques and are compatible with the requirements of the food industry.Base Funding - UIDB/00511/2020 of the Laboratory for Process Engineering, Environment, Biotechnology and Energy—LEPABE—funded by the national funds through FCT/MCTES (PIDDAC); (2) Projects POCI-01-0145-FEDER-031011 (μFISH) and POCI-01-0145- FEDER-029961 (ColorISH), funded by the FEDER funds through COMPETE2020—Programa Operacional Competitividade e Internacionalizac¸a˜o (POCI) and by national funds (PIDDAC) through FCT/MCTES; and (3) BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte