Abstract: With the improvement of people’s living standards, food safety has attracted more and more social attention. Among of them, the biological (microorganism) factor is the most important factor that affects the food safety. Isothermal amplification technology is widely used for food safety because it can detect biological ingredients rapidly and accurately without relying on complicated instruments, especially the new techniques of recombinase polymerase amplification (RPA), recombinase aided amplification (RAA) and enzymatic recombinase amplification (ERA). Compared with other isothermal amplification techniques, they have the advantages of mild reaction conditions and simple primer design, as well as with similar principles. Therefore, in this paper, these three technologies were introduced, compared, and reviewed the concepts, principles, and the application in the rapid detection of food pathogens in recent years. The advantages and practical problems of them in food inspection were summarized, and the prospects of future development were put forward.

Key words: recombinase polymerase amplification (RPA), recombinase aided amplification (RAA), enzymatic recombinase amplification (ERA), foodborne pathogens, rapid detection