What is it about?
This article provides an overview of flow cytometry - what it is, how it works, basic principles of instrument design, etc., and gives examples of how the technique may be used for the analysis of microbes in foods.
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Why is it important?
Although flow cytometry is not a new technique, it's full potential as a tool for the analysis of food microbes has not yet been realized. The advent of newer, easier to use, more compact yet analytically sensitive and (relatively) less costly cytometers has made this tool more accessible than ever to food microbiologists. More widespread use of flow cytometry by food microbiologists could open new opportunities for learning more about foodborne microbes and how we might detect and control them in the food processing realm.
Perspectives
In the Brehm-Stecher Rapid Microbial Detection and Control Laboratory at Iowa State University, we use flow cytometry as a means for developing new pathogen-specific diagnostics and for investigating the physiological impacts of and mode(s) of action for antimicrobial combinations. The technique has many applications across the food microbiology discipline and provides access to data not readily available via other means.
Dr Byron F Brehm-Stecher
Iowa State University
Read the Original
This page is a summary of: Flow Cytometry, January 2014, Elsevier,
DOI: 10.1016/b978-0-12-384730-0.00127-0.
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