Linda L. Leake

Some people might say that microbiological testing of foods is in a slump. That’s because there haven’t been too many breakthroughs in this discipline for some time, according to Douglas Archer ([email protected]), Associate Dean for Research, Florida Agricultural Experiment Station, University of Florida, Gainesville. "We are overdue for a jump in technology," he says. "We need to find a way to get away from selective enrichment. We need a real-time method to identify microorganisms that can be …

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