This book provides comprehensive information on genetic analysis and multiple "omics" methods, microbial modeling, and other technologies used for the analysis of foodborne pathogens. Part I details the use of genomics and other omics technologies to study and classify foodborne bacteria, viruses, fungi and protozoa. Part II covers microbial growth, modeling, and risk assessment and how these contribute to improving food safety. In this section new tools are described for representing and deploying digital data about microbe strains of interest. Part III provides guidance on creating a new...
This book provides comprehensive information on genetic analysis and multiple "omics" methods, microbial modeling, and other technologies used for the...