ABSTRACT
It is impossible to completely eliminate pathogens from the food supply; some pathogens (e.g., Bacillus cereus) are common in soil and on vegetation, and food handlers often carry others (e.g., Staphylococcus aureus), even if they follow standard hygiene practices. Lapses in worker hygiene or sanitation in food processing plants results in a dramatic expansion of the range of potential pathogens, because of the broad distribution of pathogenic bacteria and viruses. This ubiquity of pathogens makes it essential that the food industry have access to efficient diagnostic tools that allow detection and identification of pathogens.
