Quantification of viable Brochothrix thermosphacta in cooked shrimp and salmon by real-time PCR

► New specific primers designed for Brochothrix thermosphacta, a seafood spoilage bacteria. ► Real-time PCR method optimised to quantify this bacteria in contaminated shrimp samples. ► Propidium monoazide treatment is added to avoid DNA amplification from dead cells. ► Real-time PCR quantification is correlated to microbial counts on selective medium. ► This method is applicable on cooked shrimp and fresh salmon.