Detection and molecular characterization of food borne pathogens from ready to eat meat and milk products

Foodborne illness still remains a major threat to public health. Among the various pathogens causing food borne outbreaks, Salmonella sps, Stapylococcus aureus, Bacillus cereus, Campylobacter sps have been incriminated for majority of outbreak cases. Now – a – days consumption of minimally processed ready to eat (RTE) food products increases the risk of food borne diseases.