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2Opet N, Levin RE (2013) Use of β-cyclodextrin and activated carbon for quantification of Salmonella enterica ser. Enteritidis from ground beef by conventional PCR without enrichment. Food Microbiol 38: 75-79.

3Cossu A, Witkowsky R, Levin RE (2014) Fat removal with hydrolyzed corn starch for Real-Time qPCR detection of Salmonella enterica in ground beef in 4.5 hours without enrichment. Food Control 46: 475-479.

4Luan C, Levin RE (2008) Use of activated carbon coated with bentonite for increasing the sensitivity of PCR detection of Escherichia coli O157:H7 in Canadian oyster (Crassostreagigas) tissue. J Microbiol Meth 72: 67-72.

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6 Levin RE, V RavishankarRai, and Jamuna A. Bai (2014) Molecular Techniques for Detection of Food Borne Bacteria and For Assessment of Bacterial Quality. In: Microbial Food Safety and Preservation Techniques. Eds. CRC Press 115-142.

7Notomi T, Okayama H, Masubuchi H, Yonekawa T, Watanabe K, et al. (2000) Loop-mediated isothermal amplification of DNA. Nucleic Acids Res 15: 28.

8 Levin RE, Da-Wen Sun (2008) DNA-Based Technique: Polymerase Chain Reaction (PCR). In Modern Techniques for Food Authentication Elsevier 411 - 476.

9Newmaster S, Grguric M, Shanmughanandhan D, Ramalingam S, Ragupathy S (2013) DNA barcoding detects contamination and substitution in North American herbal products. BMC medicine 11: 222.