Related Experiment Video
Updated: Jun 20, 2026

Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach
Published on: October 7, 2025
Principles, applications, and limitations of automated ribotyping as a rapid method in food safety
Marin Pavlic1, Mansel W Griffiths
1Department of Food Science, University of Guelph, Guelph, Ontario, Canada. mpavlic@beefinfo.org
Abstract:
Automated ribotyping (AR) is a genotyping method used for identification and characterization of foodborne pathogens to the strain level. The advantages of AR are full automation, rapidity, and high reproducibility and typeability. AR may be a suitable characterization method for some pathogens when the research purpose requires a genotyping method with a strong discriminatory power. AR is a sensitive subtyping method for pathogens such as Listeria monocytogenes and Salmonellae, while its discriminatory power may often not be sufficient for Campylobacter spp. and especially Escherichia coli. This review discusses the principles of manual and AR and provides examples of typical AR use in the subtyping of several major foodborne pathogens and a brief discussion of several other less prominent pathogens.
Related Concept Videos
Rapid Identification of Pathogens
Automated Microbial Diagnostics
Modern Molecular Taxonomy
Methods of Classification and Identification
Real Time RT-PCR
The real-time quantification of the number of amplified products is...
Applications of Molecular Taxonomy
