Bacteria, serological identification

CULTURAL, SEROLOGICAL, AND GENETIC METHODS FOR IDENTIFICATION OF BACTERIA... 

To ensure the safety of food products, representative samples must be inspected so that foodborne bacteria can be identified.15,18,19 Bacteria producing heat-stable enterotoxins, such as Staphylococcus aureus, may be identified by biochemical and serological techniques.20,21 Molecular methods are now widely used for the identification of many pathogenic foodborne bacteria,15,22,23 In addition bacteria used as starter cultures for cheese, yogurt, other fermented foods and beverages, and probiotic dietary supplements may be identified for quality assurance.22,24,25... 

A wide range of pathogenic bacteria can be detected in water samples, usually by culture methods. Most commonly, quantitative tests are carried out that require several steps preenrichment (= resuscitation), selective enrichment, isolation by plate culture, identification by biochemical and/or serological tests, and eventually epidemiological typing. 

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