Proteomics of Foodborne Bacterial Pathogens

Chapter
Part of the Food Microbiology and Food Safety book series (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.

Keywords

HPLC Recombination Fractionation Lysine Meningitis 

Notes

Disclaimer

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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© Springer New York 2011

Authors and Affiliations

  1. 1.Produce Safety and Microbiology Research Unit, US Department of AgricultureWestern Regional Research Center, Agricultural Research ServiceAlbanyUSA

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