Sequencing Technologies in Microbial Food Safety and Quality

Devarajan Thangardurai, Leo M.L. Nollet, Saher Islam, Jeyabalan Sangeetha

• Series Preface. Preface. Editors. Contributors. PART I Introduction, Genomics, Proteomics, and Bioinformatics. Chapter 1 Food Quality and Food Safety: An Introduction. Chapter 2 Foodborne Pathogens and Food-Related Microorganisms. Chapter 3 Molecular Epidemiology of Foodborne Diseases. Chapter 4 Nucleic Acid-Based Molecular Techniques in Microbial Food Safety. Chapter 5 Exploring the Landscape of the Genome and Transcriptome in Microbial Food Safety. Chapter 6 Proteomics Applications in Postharvest and Food Science. Chapter 7 Impact of Sequencing and Bioinformatics Tools in Food Microbiology. PART II Generation of Sequencing Technologies. Chapter 8 Evaluation of Sequencing Technologies in Food Science. Chapter 9 First Generation–The Sanger Shotgun Approach. Chapter 10 Fourth Generation–In Situ Sequencing. Chapter 11 Library Preparations and Sequencing Platform for Improving Food Safety. Chapter 12 Microbial Genomes: Potential Systems for WGS and NGS. Chapter 13 Single Cell Sequencing of Microbial Species. PART III High-Throughput Sequencing Technology Applications for Food Safety and Quality. Chapter 14 Current Trends in the Detection of Foodborne Pathogens and Maintenance of Microbial Food Safety and Quality Based on Ribosomal RNA Approaches. Chapter 15 Application of WGS Technologies in Disease Diagnostics, Surveillance, Transmission, and Outbreak Investigation in the Food Sector. Chapter 16 High-Throughput Sequencing for Detection of Foodborne Pathogens in Food Safety. Chapter 17 Examining Microbial Ecology of Food Using NGS Techniques. Chapter 18 Application of Next-Generation Sequencing Techniques in Food-Related Microbiome Studies. Index