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Genomics of Foodborne Bacterial Pathogens pp 343–402Cite as

Proteomics of Foodborne Bacterial Pathogens

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Part of the book series: Food Microbiology and Food Safety ((FMFS))

Abstract

This chapter is intended to be a relatively brief overview of proteomic techniques currently in use for the identification and analysis of microorganisms with a special emphasis on foodborne pathogens. The chapter is organized as follows. First, proteomic techniques are introduced and discussed. Second, proteomic applications are presented specifically as they relate to the identification and qualitative/quantitative analysis of foodborne pathogens.

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The views expressed in this chapter are those of the author and are not intended to represent, explicitly or implicitly, the views of the US Department of Agriculture. Mention of a brand or firm name does not constitute an endorsement by the US Department of Agriculture over others of a similar nature not mentioned.

Acknowledgment I wish to acknowledge Dr. William H. Vensel for useful discussions during the preparation of this chapter.

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  1. Produce Safety and Microbiology Research Unit, US Department of Agriculture, Western Regional Research Center, Agricultural Research Service, Albany, CA, 94710, USA

    Clifton K. Fagerquist

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  1. Dept. Food Science, Cornell University, Stocking Hall 116, Ithaca, 14853, New York, USA

    Martin Wiedmann

  2. National Center for Food Safety &, Technology, Illinois Institute of Technology, S. Archer Rd. 6502, Summit, 60501, Illinois, USA

    Wei Zhang

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Fagerquist, C.K. (2011). Proteomics of Foodborne Bacterial Pathogens. In: Wiedmann, M., Zhang, W. (eds) Genomics of Foodborne Bacterial Pathogens. Food Microbiology and Food Safety. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-7686-4_11

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