Sequencing Technologies in Microbial Food Safety and Quality

Häftad, Engelska, 2024

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

1 769 kr

Beställningsvara. Skickas inom 10-15 vardagar. Fri frakt för medlemmar vid köp för minst 249 kr.

Molecular landscape for food safety analysis is rapidly revolutionizing because of high resolution and value added resulting analysis of next-generation sequencing (NGS) approaches. These modern sequencing technologies drive worldwide advancements in food safety and quality. Sequencing Technologies in Microbial Food Safety and Quality reviews several practices in that NGS contributes to foodborne pathogens functional characterization, management and control. This book focuses on potential uses of sequencing technologies in microbial food safety and quality and highlights present challenges in the food industry. Key Features: Application of whole genome sequencing technologies in disease diagnostics, surveillance, transmission, and outbreak investigation in food sector Impact of sequencing tools in the area of food microbiology Recent advances in genomic DNA sequencing of microbial species from single cells Microbial bioinformatics resources for food microbiology High-throughput insertion tracking by deep sequencing for the analysis of food pathogensThis book includes contributions from experts who have manipulated sequencing tools in relation to microbial food safety and quality. Presenting comprehensive details about NGS approaches in food science, this book is an updated and reliable reference for food scientists, nutritionists, food product investigators to study and implement the sequencing technologies for developing quality and safe food. This book would also serve as informative resource for food industry officials, government researchers, food science or food nutrition students who seek comprehensive knowledge about the role of emerging sequencing technologies in revolutionizing the food industry.

Produktinformation

Utgivningsdatum2024-10-04
Mått178 x 254 x 27 mm
Vikt930 g
FormatHäftad
SpråkEngelska
SerieFood Analysis & Properties
Antal sidor478
FörlagTaylor & Francis Ltd
ISBN9780367760533

Tillhör följande kategorier

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