June 20, 2021

Download Ebook Free Genomics In Food Safety

Applied Genomics of Foodborne Pathogens

Applied Genomics of Foodborne Pathogens
Author : Xiangyu Deng,Henk C. den Bakker,Rene S. Hendriksen
Publisher : Springer
Release Date : 2017-01-23
Category : Science
Total pages :205
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This book provides a timely and thorough snapshot into the emerging and fast evolving area of applied genomics of foodborne pathogens. Driven by the drastic advance of whole genome shot gun sequencing (WGS) technologies, genomics applications are becoming increasingly valuable and even essential in studying, surveying and controlling foodborne microbial pathogens. The vast opportunities brought by this trend are often at odds with the lack of bioinformatics know-how among food safety and public health professionals, since such expertise is not part of a typical food microbiology curriculum and skill set. Further complicating the challenge is the large and ever evolving body of bioinformatics tools that can obfuscate newcomers to this area. Although reviews, tutorials and books are not in short supply in the fields of bioinformatics and genomics, until now there has not been a comprehensive and customized source of information designed for and accessible to microbiologists interested in applying cutting-edge genomics in food safety and public health research. This book fills this void with a well-selected collection of topics, case studies, and bioinformatics tools contributed by experts at the forefront of foodborne pathogen genomics research.

Genomics in Food Safety

Genomics in Food Safety
Author : Bart C Weimer
Publisher : Academic Press
Release Date : 2018-02-01
Category : Technology & Engineering
Total pages :248
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Genomics in Food Safety, written by leading experts in the field, is a vital resource in understanding the impact of genomics on food safety. This volume defines the role of next generation sequencing (NGS), from the perspective of food science, genome sequencing technologies, and applications to provide a context for the power of genomics in food borne illnesses and outbreak detection and analysis. The book presents a wide coverage of topics, including pathogen diagnostics, antibiotic resistance, traceability, rapid detection methods using NGS, and regulation and surveillance to represent the most current issues and technologies in research today. Presents current and future perspectives in the highly emerging field of genomics and food safety, with coverage of emerging topics such as epigenetics and traceability Ideal for studies relating to microbial genomics, foodborne illness, foodborne pathogens, disease outbreak, and viral bioinformatics Provides solid coverage of microbial sequencing and disease outbreak detection and analysis Covers pathogen diagnostics, antibiotic resistance, traceability, rapid detection methods using NGS, and regulation and surveillance to represent the most current issues and technologies in research today

Genomics of Foodborne Bacterial Pathogens

Genomics of Foodborne Bacterial Pathogens
Author : Martin Wiedmann,Wei Zhang
Publisher : Springer Science & Business Media
Release Date : 2011-02-04
Category : Science
Total pages :524
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Foodborne illnesses caused by various bacterial, viral, and fungal pathogens lead to a high number of morbidity and mortality in the U.S. and throughout the world. Recent advances in microbial genomics have significantly improved our understanding of the physiology, evolution, ecology, epidemiology, and pathogenesis of different foodborne pathogens. This book focuses on the genomics of foodborne bacterial pathogens. It begins with a brief overview of the recent advances in microbial genomics and the impact of genomics on food safety research. Then, eight chapters follow that elaborate some in-depth reviews on the genomics of several common foodborne bacterial pathogens including Bacillus, Campylobacter, Clostridium, Escherichia coli, Listeria, Salmonella, Staphylococcus, and Vibrio. Finally, the last four chapters focus on some current genomic, transcriptomic, and proteomic technologies and their applications in studying the epidemiology, evolution, and pathogenesis of foodborne bacterial pathogens. Genomics of Foodborne Bacterial Pathogens can be used as a reference by scientists and professionals in academia, government, and industry who are interested in understanding microbial genomics and using genomics tools to study foodborne bacterial pathogens. This book can also be used as a textbook for instructors and professors who teach food microbiology or microbial genomics-related courses at the post-graduate level.

Achieving Nutritional Security and Food Safety Through Genomics-Based Breeding of Crops

Achieving Nutritional Security and Food Safety Through Genomics-Based Breeding of Crops
Author : Reyazul Rouf Mir,Sachiko Narita Isobe,Manish Kumar Pandey,Ajay Kumar
Publisher : Frontiers Media SA
Release Date : 2021-03-22
Category : Medical
Total pages :129
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Genomics of Foodborne Bacterial Pathogens

Genomics of Foodborne Bacterial Pathogens
Author : Anonim
Publisher : Springer
Release Date : 2011-04-11
Category :
Total pages :536
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Advances in microbial food safety

Advances in microbial food safety
Author : P. Fratamico,N.W. Gunther
Publisher : Elsevier Inc. Chapters
Release Date : 2013-07-31
Category : Technology & Engineering
Total pages :560
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Omic technologies, including genomics, proteomics and metabolomics, are used to study pathogen behavior at the molecular level and develop improved pathogen detection and typing systems. Omic technologies analyze complete or nearly complete expressions of cell functions. DNA sequencing has resulted in complete genomes of foodborne pathogens. Omic-based technologies explore biological processes in a quantitative and integrative manner. They facilitate identification of genes and proteins that contribute to survival and persistence in food and other environments, that play a role in pathogenesis and that are targets for detection methods and control strategies. Challenges that remain are performing genomic and proteomic studies in food and other complex matrices and interpreting and analyzing the data produced from these investigations to enhance food safety.

Applications of Whole Genome Sequencing in food safety management

Applications of Whole Genome Sequencing in food safety management
Author : Food and Agriculture Organization of the United Nations,World Health Organization
Publisher : Food & Agriculture Org.
Release Date : 2018-06-18
Category : Health & Fitness
Total pages :29
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Food safety is a global concern, and consumers have the right to safe and nutritious food (FAO, 1996). Considerable efforts to strengthen food control systems have been made in many countries. However, while progress has been made, the estimated global burden of foodborne diseases: 600 million foodborne illnesses and 420 000 deaths from 31 major food safety hazards in 2010 (WHO, 2015)1 and the related social and economic costs (loss of income, employment and market access) remain unacceptably high. In addition, food safety is an important element in achieving food security, which is negatively impacted by both the health and economic aspects of unsafe food. Within this context, there are ongoing efforts in the way in which the building blocks of food control systems are developed and implemented, from legislative aspects to surveillance and monitoring programmes, and the tools used by laboratories. Whole Genome Sequencing (WGS) has recently emerged as a new tool, and offers great potential in the way we investigate, assess and manage microbiological food safety issues and illnesses. It allows the identification and characterization of micro-organisms with a level of precision not previously possible, therefore potentially minimizing much of the uncertainty which impacts our ability to respond and manage microbiological food safety issues effectively and efficiently. This, in addition to its rapidly declining costs, increases the attractiveness of incorporating such a tool in food safety management. While several industrialized countries have been moving forward with the technology, its application is limited, particularly in developing and transitional countries. Information describing the potential benefits, possible drawbacks, infrastructure requirements and technical challenges is urgently needed if countries are to make appropriate decisions about when and where to use this technology to strengthen national food control systems.

Comprehensive Foodomics

Comprehensive Foodomics
Author : Anonim
Publisher : Elsevier
Release Date : 2020-11-12
Category : Science
Total pages :2330
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Comprehensive Foodomics offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity and health, food quality and traceability, data treatment and systems biology. Logically structured into 10 focused sections, each article is authored by world leading scientists who cover the whole breadth of Omics and related technologies, including the latest advances and applications. By bringing all this information together in an easily navigable reference, food scientists and nutritionists in both academia and industry will find it the perfect, modern day compendium for frequent reference. List of sections and Section Editors: Genomics - Olivia McAuliffe, Dept of Food Biosciences, Moorepark, Fermoy, Co. Cork, Ireland Epigenetics & Noncoding RNA - Juan Cui, Department of Computer Science & Engineering, University of Nebraska-Lincoln, Lincoln, NE Transcriptomics - Robert Henry, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Australia Proteomics - Jens Brockmeyer, Institute of Biochemistry and Technical Biochemistry, University Stuttgart, Germany Metabolomics - Philippe Schmitt-Kopplin, Research Unit Analytical BioGeoChemistry, Neuherberg, Germany Omics data treatment, System Biology and Foodomics - Carlos Leon Canseco, Visiting Professor, Biomedical Engineering, Universidad Carlos III de Madrid Green Foodomics - Elena Ibanez, Foodomics Lab, CIAL, CSIC, Madrid, Spain Food safety and Foodomics - Djuro Josić, Professor Medicine (Research) Warren Alpert Medical School, Brown University, Providence, RI, USA & Sandra Kraljević Pavelić, University of Rijeka, Department of Biotechnology, Rijeka, Croatia Food Quality, Traceability and Foodomics - Daniel Cozzolino, Centre for Nutrition and Food Sciences, The University of Queensland, Queensland, Australia Food Bioactivity, Health and Foodomics - Miguel Herrero, Department of Bioactivity and Food Analysis, Foodomics Lab, CIAL, CSIC, Madrid, Spain Brings all relevant foodomics information together in one place, offering readers a ‘one-stop,’ comprehensive resource for access to a wealth of information Includes articles written by academics and practitioners from various fields and regions Provides an ideal resource for students, researchers and professionals who need to find relevant information quickly and easily Includes content from high quality authors from across the globe

Encyclopedia of Food Microbiology

Encyclopedia of Food Microbiology
Author : Carl A. Batt
Publisher : Academic Press
Release Date : 2014-04-02
Category : Technology & Engineering
Total pages :3248
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Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products

Encyclopedia of Food Microbiology

Encyclopedia of Food Microbiology
Author : Carl A. Batt
Publisher : Academic Press
Release Date : 2014-06-10
Category : Technology & Engineering
Total pages :3248
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Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products

Food Protection Trends

Food Protection Trends
Author : Anonim
Publisher : Unknown
Release Date : 2009-07
Category : Food contamination
Total pages :129
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Food Safety and Quality-Based Shelf Life of Perishable Foods

Food Safety and Quality-Based Shelf Life of Perishable Foods
Author : Peter J. Taormina
Publisher : Springer Nature
Release Date : 2020
Category : Electronic books
Total pages :167
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This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption. Shelf life is determined by several factors, including microbiological, chemical, physical, and organoleptic deterioration. Often these factors are interrelated and interdependent. The editors of this volume focus specifically on the microbial factors related to shelf life of perishable foods and food commodities. This allows for more detailed coverage of foodborne bacterial pathogens and spoilage microorganisms of concern. The initial part of the book covers the why and how of shelf life determination as well as the specific microbial pathogens and spoilage microorganisms of concern for perishable foods. Contributors address topics such as the techniques utilized for determination of shelf life, the frequency of shelf life testing for different products, the interpretation of data to make shelf life determinations, and management of shelf life of food products from the perspective of the food producer, distributor, retailer, and regulator. Three key areas impacting shelf life are addressed in detail: sanitation, processing, and packaging. The sanitation chapter explains the necessary components of cleaning and sanitizing to assure a hygienic processing environment and why that is critical to shelf life control. Traditional processing procedures are reviewed and advanced processing technologies are explored. Materials used in food packaging and the utilization of traditional and activated food packaging by product type are covered in detail. The latter two chapters of the book delve into newer techniques of analysis and explore the microbiome of food products. Implications of microbial ecology and microbial quantification in food products are discussed in chapters on genomics and in the changing dogma of meat shelf life. The primary audience for this work includes food industry quality and food safety technicians, managers, directors, and executives responsible for shelf life. Academicians and governmental researchers involved in research and teaching about food safety and quality will also find the material relevant and useful.

Advances in microbial food safety

Advances in microbial food safety
Author : J. Chen,K. Nightingale
Publisher : Elsevier Inc. Chapters
Release Date : 2013-07-31
Category : Technology & Engineering
Total pages :560
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Recent advances regarding the human foodborne pathogen Listeria monocytogenes are discussed with specific emphasis on epidemiology, ecology and virulence. Recent routine surveillance and outbreak investigation studies indicate a shift in L. monocytogenes serotypes linked to listeriosis in some countries. There is growing evidence to show that L. monocytogenes isolates can be divided beyond the serotype level into at least two epidemiologically and genetically distinct subpopulations differentiated by biologically meaningful markers, including strains responsible for the majority of listeriosis cases and strains carrying virulence attenuating mutations in the key virulence gene inlA, which codes for internalin A.

Phenotypic and Functional Genomics Analyses of Salmonella for Food Safety Applications

Phenotypic and Functional Genomics Analyses of Salmonella for Food Safety Applications
Author : Turki Mohammed Dawoud
Publisher : Unknown
Release Date : 2015
Category : Salmonella enteritidis
Total pages :592
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Non-typhoidal Salmonella species have been major foodborne zoonotic pathogens causing serious problems in public health and food industry for several decades. Numerous Salmonella species have frequently been associated with different food commodities mainly poultry meat, eggs, and their products. This dissertation begins with a literature reviews discussing many aspects of Salmonella generally; and subsequently focused on two serotypes, Salmonella Enteritidis and S. Typhimurium as they are at the top of all other serovars responsible for most illness cases and outbreaks. In addition, some Salmonella strains have exhibited their ability to tolerate and survive many food processing treatments. We can divide this dissertation into two major sections. The first section is focused on S. Enteritidis. Since this serovar is the most foodborne routinely isolated from eggs and its products, we aimed to compare the ability of some strains in invading ovarian follicles of laying hens as a route of contaminating eggs (Chapter 2). As an important step in identifying gene function using high-throughput screening, we developed a mutant library of S. Enteritidis strain selected from the previous chapter using transposon mutagenesis (Chapter 3). This library will be a source for numerous future research projects to identify essential genes for survival and virulence in S. Enteritidis serving as potential targets to develop advance technology in controlling Salmonella. In the second section, mutants of S. Typhimurium were utilized to better understand its ability to grow in temperatures associated with human and poultry body temperatures in comparison to their wild type strain through phenotype microarray screening. In addition, we tested the same mutants in surviving some heat treatments practically applied in food processing systems (Chapter 4). In the last part ( Chapter 5), a mutant library of S. Typhimurium was screened using Tn-seq technique to identify conditionally essential genes for surviving cold temperature on chicken carcass. All chapters of this dissertation including Literature Reviews (Chapter 1) have been written in journal formats to which they have been published or in preparation to be submitted.

The Microbiology of Safe Food

The Microbiology of Safe Food
Author : Stephen J. Forsythe
Publisher : John Wiley & Sons
Release Date : 2011-08-24
Category : Technology & Engineering
Total pages :496
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Food production is an increasingly complex and global enterprise, and public awareness of poisoning outbreaks is higher than ever. This makes it vital that companies in the food chain maintain scrupulous standards of hygiene and are able to assure customers of the safety of their products. This book reviews the production of food and the level of microorganisms that humans ingest, covering both food pathogens and food spoilage organisms. The comprehensive contents include: the dominant foodborne microorganisms; the means of their detection; microbiological criteria and sampling plans; the setting of microbial limits for end-product testing; predictive microbiology; the role of HACCP; the setting of Food Safety Objectives; relevant international regulations and legislation. This updated and expanded second edition contains much important new information on emerging microbiological issues of concern in food safety, including: microbiological risk assessment; bacterial genomics and bioinformatics; detergents and disinfectants, and the importance of hygiene practice personnel. The book is essential reading for all those studying food science, technology and food microbiology. It is also a valuable resource for government and food company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists. Web-based sources of information and other supporting materials for this book can be found at www.wiley.com/go/forsythe