Fresher Healthier Safer
Fresher Healthier Safer
The overall safety of the food supply today can vary depending on the country and region. In general, many countries have regulations and agencies in place to ensure the safety of the food supply, and food safety has improved in recent years due to advances in technology and food safety practices. However, there are still challenges that can affect the safety of the food supply.
Whole genome sequencing (WGS) is considered the best typing technique method in microbiology because it provides a high-resolution view of the genetic makeup of a microorganism. This allows for a more complete understanding of the microorganism’s biology and its potential impact on food safety and quality.
Polymerase Chain Reaction (PCR) is a widely used molecular biology technique in food microbiology, which allows for the amplification of specific DNA sequences of microorganisms present in food.
Intoxications versus infections – what have you had? what’s the difference? what food was involved and when?
Listeria and eggs, not as common as Salmonella or Camyplobacter and eggs, but certainly still worth a mention and a bit of discussion. Particularly so because o the high mortality rate of listeriosis and the diverse clinical presentations.
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