Rapid detection of foodborne bacterial pathogens in seafood

Traditional methods for detection of foodborne pathogenic bacteria in food and environmental samples are typically time-consuming and require multiple steps for identification and confirmation of pathogens. Foodborne diseases caused by consumption of seafood contaminated with bacterial pathogens, e.g., Vibrio spp., Listeria monocytogenes, and Salmonella spp., are public health concerns worldwide. Rapid, reliable, and less labor intensive detection methods can simplify the steps for pathogen detection in seafood and seafood processing plant environments. Monitoring of pathogens can become more common and effortless to perform. Immediate responses to potential pathogen contamination in seafood can be one of the most effective ways to control foodborne outbreaks. This section reviews the principles and characteristics of some recent rapid detection methods, including nucleic acid-based methods, antibodybased methods, and new approaches such as phage-based detection systems. These methods have gained interest for use to detect pathogens in seafood and seafood processing environments.