Overview: The Impact of Microbial Genomics on Food Safety

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

Abstract

The first use of the term “genome” is attributed to Hans Winkler in his 1920 publication Verbeitung und Ursache der Parthenogenesis im Pflanzen und Tierreiche (Winkler, 1920). However, it was not until 1986 that the study of genomic concepts coalesced with the creation of a new journal by the same name (McKusick, 1997). The study of genomics was initially defined as the use or the application of “informatic tools” to study features of a sequenced genome (Strauss and Falkow, 1997). Today the field of genomics is typically considered to encompass efforts to determine the nucleic acid DNA sequence of an organism as well as the expression of genetic information using high-throughput, genome-wide methods, including transcriptomic, proteomic, and metabolomic analyses.

Keywords

Hepatitis Tuberculosis Bacillus Thymidine Staphylococcus 

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Copyright information

© Springer New York 2011

Authors and Affiliations

  • Sara R. Milillo
    • 1
  • Martin Wiedmann
    • 1
  • Karin Hoelzer
    • 1
  1. 1.Department of Food ScienceCornell UniversityIthacaUSA

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