The impact of functional genomics on microbiological food quality and safety

International Journal of Food Microbiology

Volumn 112, Issue 3, 2006, Pages 195-199

  Brul, S ^a,b   Schuren, F ^c   Montijn, R ^c   Keijser, B J F ^a   van der Spek, H ^a   Oomes, S J C M ^b  

^a UNIVERSITY OF AMSTERDAM   (Netherlands)

^b UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^c TNO   (Netherlands)

Author keywords

Bacterial spore formers; Food preservation; Food processing; Genomics; Models; Resistance

Indexed keywords

AMPLIFIED FRAGMENT LENGTH POLYMORPHISM; ARTICLE; BACILLUS SUBTILIS; DNA MICROARRAY; DNA SCREENING; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; FUNCTIONAL GENOMICS; GENE SEQUENCE; HEAT TOLERANCE; MICROBIOLOGICAL EXAMINATION; MOLECULAR DYNAMICS; NONHUMAN; QUALITY CONTROL; SPOROGENESIS;

BACILLUS SUBTILIS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD MICROBIOLOGY; GENETIC MARKERS; HEAT; HUMANS; MICROARRAY ANALYSIS; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; SPORES, BACTERIAL;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS);

EID: 33750727084     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.04.014     Document Type: Article

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