MOLECULAR FOOD MICROBIOLOGY (HB 2021) Hardcover

The discovery of the DNA double helix in 1953 and the development of DNA cloning in 1973 were pivotal moments that propelled molecular biology forward, leading to significant advancements in various biological fields, including food microbiology. By harnessing the capabilities of molecular technologies, molecular food microbiology builds upon traditional methods, offering enhanced diagnostics for foodborne illnesses and contributing to the development of more effective treatments and preventative measures. As part of the Food Microbiology series, "Molecular Food Microbiology" provides a cutting-edge overview of molecular techniques relevant to the field. The introductory chapter outlines the principles of current DNA, RNA, and protein technologies and discusses their application in addressing current and future challenges in food microbiology. Subsequent chapters offer detailed molecular analyses of specific foodborne viruses, bacteria, fungi, and parasites.