Food-Poisoning Microorganisms

Identification methods can be divided into two groups: phenotypic and genotypic. The genotype–phenotype distinction is drawn in genetics. ‘Genotype’ is an organism’s full hereditary information, even if not expressed. ‘Phenotype’ is an organism’s actual observed properties, such as morphology, development, or behaviour.

This is the introduction to a chapter by Tim Sandle for the new edition of the Encyclopedia of Food Microbiology. The reference is:

Sandle, T., 2014. Biochemical and Modern Identification Techniques: Food-Poisoning Microorganisms. In: Batt, C.A., Tortorello, M.L. (Eds.), Encyclopedia of Food Microbiology, 2^nd edition, vol 1. Elsevier Ltd, Academic Press, pp. 238–243

Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999

The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered.

With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries.

For details see: Encyclopedia of FoodMicrobiology

To review a copy, please contact Tim Sandle.

Posted by Tim Sandle