Cargando…
Whole genome sequencing and metagenomics for outbreak investigation, source attribution and risk assessment of food‐borne microorganisms
This Opinion considers the application of whole genome sequencing (WGS) and metagenomics for outbreak investigation, source attribution and risk assessment of food‐borne pathogens. WGS offers the highest level of bacterial strain discrimination for food‐borne outbreak investigation and source‐attrib...
Autores principales: | Koutsoumanis, Kostas, Allende, Ana, Alvarez‐Ordóñez, Avelino, Bolton, Declan, Bover‐Cid, Sara, Chemaly, Marianne, Davies, Robert, De Cesare, Alessandra, Hilbert, Friederike, Lindqvist, Roland, Nauta, Maarten, Peixe, Luisa, Ru, Giuseppe, Simmons, Marion, Skandamis, Panagiotis, Suffredini, Elisabetta, Jenkins, Claire, Malorny, Burkhard, Ribeiro Duarte, Ana Sofia, Torpdahl, Mia, da Silva Felício, Maria Teresa, Guerra, Beatriz, Rossi, Mirko, Herman, Lieve |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2019
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7008917/ https://www.ncbi.nlm.nih.gov/pubmed/32626197 http://dx.doi.org/10.2903/j.efsa.2019.5898 |
Ejemplares similares
-
Inactivation of indicator microorganisms and biological hazards by standard and/or alternative processing methods in Category 2 and 3 animal by‐products and derived products to be used as organic fertilisers and/or soil improvers
por: Koutsoumanis, Konstantinos, et al.
Publicado: (2021) -
Microbiological safety of aged meat
por: Koutsoumanis, Konstantinos, et al.
Publicado: (2023) -
Evaluation of a multi‐step catalytic co‐processing hydrotreatment for the production of renewable fuels using Category 3 animal fat and used cooking oils
por: Koutsoumanis, Konstantinos, et al.
Publicado: (2022) -
Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion
por: Koutsoumanis, Kostas, et al.
Publicado: (2018) -
Guidance on date marking and related food information: part 2 (food information)
por: Koutsoumanis, Konstantinos, et al.
Publicado: (2021)