Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Investigation of Disease Outbreaks

Investigation of Disease Outbreaks

Multistate foodborne outbreaks pose significant public health risks and require meticulous investigation to identify sources and implement control measures. The Centers for Disease Control and Prevention (CDC) utilizes a dynamic seven-step process for these investigations, integrating data from laboratories, interviews, and environmental assessments to protect public health.Outbreak Detection: The detection of multistate outbreaks typically begins with PulseNet, the CDC's national laboratory...

Rapid Identification of Pathogens

Rapid Identification of Pathogens

MALDI-TOF MS has transformed clinical microbiology by offering a rapid and reliable method for pathogen identification. The traditional approach to microbial identification typically involves time-consuming culture techniques and biochemical tests, which can delay the initiation of appropriate antimicrobial therapy. MALDI-TOF MS avoids these delays by using characteristic ribosomal protein mass patterns of microbial cells, enabling accurate species-level identification within minutes.Principle...

Sources of Food Contamination

Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...

Microbes in Food Production

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...

Methods of Classification and Identification

Methods of Classification and Identification

Bacterial identification relies on a diverse array of techniques to classify and understand microorganisms, each tailored to uncover specific characteristics. Traditional morphological approaches, while still valuable, are limited for closely related or structurally simple organisms. Modern methods integrate biochemical, serological, genetic, and advanced molecular tools to achieve greater accuracy.Morphological and Biochemical TechniquesMorphological characteristics, such as cell shape and...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Metabolic rewiring for enhanced itaconate yield through heterotrophic CO<sub>2</sub> fixation in Escherichia coli.

Journal of biological engineering·2026

Same author

Genome-Scale Engineering Importing Property of Escherichia coli for Improving Production of 3-Hydroxypropionic Acid.

Microbial biotechnology·2026

Same author

Focused Ultrasound-Triggered Burst Release and Enrichment of Engineered Bacteria for Tumor Therapy.

Biomaterials research·2026

Same author

A human-relevant epithelial-fibroblast co-culture platform for integrated analysis of PHMG-HCl-induced pulmonary fibrogenic responses.

Toxicology in vitro : an international journal published in association with BIBRA·2026

Same author

Bacterial conjugation and its deployment for diverse biotechnology applications.

Biotechnology advances·2026

Same author

Automated quantification of ciliary beat frequency and area as functional endpoints in ALI-differentiated human airway epithelial models.

Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association·2026

Search research articles

Related Experiment Video

Updated: Jun 11, 2026

Development of an Electrochemical DNA Biosensor to Detect a Foodborne Pathogen

Development of an Electrochemical DNA Biosensor to Detect a Foodborne Pathogen

Published on: June 3, 2018

Recent developments in CE-based detection methods for food-borne pathogens.

Gi Won Shin¹, Hee Sung Hwang, Boram Chung

¹School of Interdisciplinary Bioscience and Bioengineering, Pohang University of Science and Technology, Pohang, Korea.

Electrophoresis

|July 2, 2010

Summary

Rapid detection of foodborne pathogens is crucial for safety. Capillary electrophoresis (CE) offers an efficient alternative to traditional methods, with advancements in cell, nucleic acid, and protein separation techniques.

More Related Videos

Foodborne Pathogen Screening Using Magneto-fluorescent Nanosensor: Rapid Detection of E. Coli O157:H7

Foodborne Pathogen Screening Using Magneto-fluorescent Nanosensor: Rapid Detection of E. Coli O157:H7

Published on: September 17, 2017

Detection and Isolation of Campylobacter spp. from Raw Meat

Detection and Isolation of Campylobacter spp. from Raw Meat

Published on: February 23, 2024

Related Experiment Videos

Last Updated: Jun 11, 2026

Development of an Electrochemical DNA Biosensor to Detect a Foodborne Pathogen

Development of an Electrochemical DNA Biosensor to Detect a Foodborne Pathogen

Published on: June 3, 2018

Foodborne Pathogen Screening Using Magneto-fluorescent Nanosensor: Rapid Detection of E. Coli O157:H7

Foodborne Pathogen Screening Using Magneto-fluorescent Nanosensor: Rapid Detection of E. Coli O157:H7

Published on: September 17, 2017

Detection and Isolation of Campylobacter spp. from Raw Meat

Detection and Isolation of Campylobacter spp. from Raw Meat

Published on: February 23, 2024

Area of Science:

Analytical Chemistry
Biotechnology
Food Science

Background:

Traditional foodborne pathogen detection is labor-intensive, time-consuming, and costly.
Existing advanced technologies include flow cytometry, MALDI-MS, ESI-MS, DNA microarray, and CE.
Capillary Electrophoresis (CE) shows promise for efficient and reproducible pathogen detection due to automation and minimal sample loss.

Purpose of the Study:

To review recent developments in CE-based foodborne pathogen detection methods.
To analyze the critical features and limitations of various CE approaches.
To identify necessary future technical improvements for CE in pathogen analysis.

Main Methods:

Review of recent scientific literature on CE applications for pathogen detection.
Classification of CE methods based on separation targets: cell separation, nucleic-acid-based identification, and protein separation.
Analysis of technological advancements and performance characteristics.

Main Results:

CE-based methods offer advantages in speed, sensitivity, and reproducibility over conventional techniques.
Developments span cell separation, DNA/RNA-based identification, and protein analysis for pathogen characterization.
Each CE approach presents unique strengths and areas for further optimization.

Conclusions:

CE is a highly efficient and automatable technique for sensitive foodborne pathogen detection.
Continued research and technical improvements are essential to fully realize CE's potential in food safety.
CE-based strategies are vital for enhancing public health and supporting the food industry.