Rodrg̕uez-L̀zaro (Instituto Tecnol̤gico Agrariode Castilla y Le̤n, Spain) offers an 18-chapter text on the application of real-time polymerase chain reaction (PCR) in food science, particularly food safety and quality, for those in microbiology laboratories or involved in food microbiology or the detection of foodborne pathogens. Food scientists, microbiologists, and others from the US, Europe, and South Africa explain the use of PCR diagnostics in food science, the principles and methods of sample preparation, the verification and control of PCR procedures, and the use of PCR to detect various foodborne pathogens, including Salmonella, Listeria, E. coli, Campylobacter, Yersinia, Staphylococcus, Clostridium, viruses, and parasites. A chapter on the standardization of real-time PCR methods in food microbiology is included. The final section covers food quality and the use of real-time PCR for the analysis of genetically modified organisms, food allergens, and for the identification of animal or plant species. Distributed in the US by ISBS. Annotation 2013 Book News, Inc., Portland, OR (booknews.com)
