FDA’s Eric Brown, Ph.D. and Marc Allard, Ph.D. explain in detail how FDA’s program for characterizing foodborne pathogens works in a two part column.
Now we have a tool for sighting more meaningful indicators, microbiomes.
A Q&A about how this tool can be applied to microbiology and safe food production.
A guide through the genomics language barrier.
These microorganisms can also help you define and mitigate risks.
These microorganisms open the door to the vast and varied biosphere of the microbiology of food.
Genomics has several powerful applications that food safety professionals can leverage.
