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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Food Safety and Intervention Technologies Research » Research » Publications at this Location » Publication #351414

Research Project: Development of Alternative Intervention Technologies for Fresh or Minimally Processed Foods

Location: Food Safety and Intervention Technologies Research

Title: Beyond the standard plate count: genomic views into microbial food ecology

item Hertrich, Sarah
item Niemira, Brendan

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 4/1/2018
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Food spoilage is a complex process that involves multiple species with specific niches and metabolic processes; bacterial culturing techniques are the traditional methods for identifying the microbes responsible. These culture-dependent methods may be considered selective, targeting the isolation of a particular species, or non-selective, intended to allow the growth of a representative bacterial population. However, these methods allow for the identification and functional evaluation of an individual or small number of bacterial species, are time-consuming, and can lead to biased indications. Culture-independent tools have emerged allowing scientists to better understand the microbial diversity of foods using a systems approach to tackling food quality and food safety obstacles. As the world’s population continues to multiply, resources are becoming more limited. The use of culture-independent tools, including genomics and bioinformatics, will help scientists to advance modern food production practices as well as extend the shelf-life of foods and food products. This chapter will review recombinant DNA, metagenomics techniques, and rapid genome sequencing for food spoilage organism, and will also introduce CRISPR-Cas, foodomics, and related concepts.