Omics, Microbial Modeling and Technologies for Foodborne Pathogens

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 food safety database infrastructure, which can improve how food safety and foodborne pathogen data are correlated and shared among epidemiologists, microbiologists and regulating agencies. Here, design information is given for a surveillance network to detect and limit outbreaks of foodborne disease. The text offers a systematic presentation of advanced food safety tools, including microarrays, next-generation sequencers, biometric methods, and wireless technologies. This book: expands detection knowledge and classification of foodborne pathogens.It connects omics methods, modeling, data and food safety databases. It offers framework for risk assessment and rapid online surveillance and analysis.