Rapid methods: the detection of foodborne pathogens

Although bacteria are the first type of microorganisms that come to mind when discussing microbial food safety, they are by no means the only pathogenic foodborne microorganisms. Mycotoxin producing moulds, human enteric viruses, protozoan parasites and marine biotoxins are also of importance. However, since foods are only screened for bacteria routinely, in this article we will focus on the techniques used to detect bacterial contamination