{"product_id":"molecular-techniques-in-food-biology-9781119374602","title":"Molecular Techniques in Food Biology","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eMolecular Techniques in Food Biology: Safety, Biotechnology, Authenticity \u0026amp; Traceability explores all aspects of microbe-food interactions, especially as they pertain to food safety. Traditional morphological, physiological, and biochemical techniques for the detection, differentiation, and identification of microorganisms have severe limitations. As an alternative, many of those responsible for monitoring food safety are turning to molecular tools for identifying foodborne microorganisms. This book reviews the latest molecular techniques for detecting, identifying, and tracing microorganisms in food, addressing both good foodborne microbes, such as those used for fermentation and in probiotics, and harmful ones responsible for foodborne illness and food quality control problems.    Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity \u0026amp; Traceability brings together contributions by leading international authorities in food biology from academe, industry, and govern\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eList of Contributors \u003ci\u003exiii\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003ePreface \u003ci\u003exvii\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eAcknowledgments \u003ci\u003exix\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection I General Topics \u003c\/b\u003e\u003cb\u003e\u003ci\u003e1\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 How to Determine the Geographical Origin of Food by Molecular Techniques \u003c\/b\u003e\u003cb\u003e\u003ci\u003e3\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eAly Farag El Sheikha\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Linkage Between Food and Its Geographical Origin: Historical View \u003ci\u003e3\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.2 Scope and Approach \u003ci\u003e4\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.3 Definitions Related to Tracking of Food Origins \u003ci\u003e4\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.4 Driving Forces for Determining the Geo]origin of Food \u003ci\u003e8\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.5 Geo] origin Determination … Evolution of Molecular Techniques \u003ci\u003e13\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.6 Pros and Cons of Molecular Techniques Used as Geo]Discriminative Tools of Food \u003ci\u003e16\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.7 Conclusions \u003ci\u003e17\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e18\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Unraveling Pathogenic Behavior of Phytopathogens through Advanced Molecular Techniques \u003c\/b\u003e\u003cb\u003e\u003ci\u003e27\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eAvantina S. Bhandari and Neeta Sharma\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction \u003ci\u003e27\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.2 Plant Pathogens: A Menace to Agricultural Productivity \u003ci\u003e28\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.3 Future Directions \u003ci\u003e38\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e39\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Molecular Characterization of Ochratoxigenic Fungal Flora as an Innovative Tool to Certify Coffee Origin \u003c\/b\u003e\u003cb\u003e\u003ci\u003e47\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eAly Farag El Sheikha and Nadege Donkeng Nganou\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction: Coffee Factsheet \u003ci\u003e47\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.2 The Microflora of Coffee \u003ci\u003e50\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.3 Detection of Ochratoxigenic Fungi in Coffee by Molecular Techniques \u003ci\u003e55\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.4 Using Molecular Detection of OTA]producing Fungi to Certify Coffee Origin: Is it Possible? \u003ci\u003e57\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.5 Conclusions and Future Perspectives \u003ci\u003e63\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e63\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Molecular and “Omics” Techniques for Studying Gut Microbiota Relevant to Food Animal Production \u003c\/b\u003e\u003cb\u003e\u003ci\u003e71\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eJoshua Gong, Chengbo Yang, and Ehsan Khafipour\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction \u003ci\u003e71\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.2 Methods for Studying Gut Microbiota Composition \u003ci\u003e72\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.3 Culture] independent Techniques \u003ci\u003e72\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.4 Tools for Functional Studies of Gut Microbiota \u003ci\u003e75\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.5 “Omics” \u003ci\u003e76\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.6 Animal Models \u003ci\u003e78\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.7 Bioinformatics \u003ci\u003e79\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.8 Application in Poultry and Swine Research \u003ci\u003e80\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.9 Integrated Approaches for Studying Gut Microbiome \u003ci\u003e83\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.10 Conclusions and Future Directions \u003ci\u003e84\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eAcknowledgments \u003ci\u003e85\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e85\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Molecular Techniques for Making Recombinant Enzymes Used in Food Processing \u003c\/b\u003e\u003cb\u003e\u003ci\u003e95\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eWenjing Hua, Aly Farag El Sheikha, and Jianping Xu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction \u003ci\u003e95\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.2 Molecular Strategies to Produce Recombinant Enzymes Used in the Food Industry \u003ci\u003e96\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.3 Applications and Safety Issues of Enzymes in the Food Industry \u003ci\u003e106\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.4 Conclusions and Future Perspectives \u003ci\u003e109\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e110\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection II Fruits and Vegetables \u003c\/b\u003e\u003cb\u003e\u003ci\u003e115\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Molecular Identification and Distribution of Yeasts in Fruits \u003c\/b\u003e\u003cb\u003e\u003ci\u003e117\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eJustine Ting, Rui Xu, and Jianping Xu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction \u003ci\u003e117\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.2 Molecular Methods for Distinguishing Yeast Species and Strains \u003ci\u003e118\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.3 Yeast Diversity in Wild\/fresh Fruits \u003ci\u003e120\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.4 Yeast Diversity in Processed Fruits \u003ci\u003e134\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.5 Conclusions and Future Perspectives \u003ci\u003e141\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eAcknowledgments \u003ci\u003e142\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e142\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Current and New Insights on Molecular Methods to Identify Microbial Growth in Fruit Juices \u003c\/b\u003e\u003cb\u003e\u003ci\u003e145\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eElena Rosello]Soto, Sonia Barba]Orellana, Mohamed Koubaa, Shahin Roohinejad, Francisco Quilez, and Francisco J. Barba\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction \u003ci\u003e145\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.2 Microorganisms in Fruit Juices \u003ci\u003e146\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.3 Conventional Identification Techniques \u003ci\u003e148\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.4 Non] conventional Identification Techniques \u003ci\u003e150\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.5 Molecular Techniques \u003ci\u003e151\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.6 Conclusions and Future Perspectives \u003ci\u003e154\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e154\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection III Fish and Meat Products (Non-Fermented) \u003c\/b\u003e\u003cb\u003e\u003ci\u003e161\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Molecular Techniques Related to the Identification of the Bacterial Flora of Seafood \u003c\/b\u003e\u003cb\u003e\u003ci\u003e163\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eRobert E. Levin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction \u003ci\u003e163\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.2 Major Seafood Spoilage Bacteria \u003ci\u003e164\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.3 Seafood]borne Bacterial Pathogens \u003ci\u003e183\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.4 Conclusions and Future Perspectives \u003ci\u003e201\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e201\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Assessment of the Microbial Ecology of Meat and Meat Products at the Molecular Level: Current Status and Future Perspectives \u003c\/b\u003e\u003cb\u003e\u003ci\u003e215\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eSpiros Paramithiotis, Agni Hadjilouka, and Eleftherios H. Drosinos\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction \u003ci\u003e215\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.2 Extraction of Nucleic Acids \u003ci\u003e216\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.3 Microbial Communities Assessment \u003ci\u003e216\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.4 Detection of Selected Bacterial Target \u003ci\u003e220\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.5 Biodiversity Assessment \u003ci\u003e225\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.6 Conclusion and Future Perspectives \u003ci\u003e226\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e227\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection IV Fermented Foods and Beverages \u003c\/b\u003e\u003cb\u003e\u003ci\u003e239\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Revolution in Fermented Foods: From Artisan Household Technology to the Era of Biotechnology \u003c\/b\u003e\u003cb\u003e\u003ci\u003e241\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eAly Farag El Sheikha\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction \u003ci\u003e241\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.2 Historical View: Where and When Did Fermentation Start? \u003ci\u003e242\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.3 Fermented Foods: From the Past to the Current Era \u003ci\u003e243\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.4 Fermented Foods and Health Effects \u003ci\u003e246\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.5 Is it Possible to Trace the Geographical Origin of Fermented Foods? \u003ci\u003e249\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.6 Conclusions and Future Perspectives \u003ci\u003e252\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e254\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Molecular Techniques for the Identification of LAB in Fermented Cereal and Meat Products \u003c\/b\u003e\u003cb\u003e\u003ci\u003e261\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eMalik Altaf Hussain\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction \u003ci\u003e261\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.2 Fermented Food Products \u003ci\u003e262\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.3 Lactic Acid Bacteria and Fermented Foods \u003ci\u003e265\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.4 Molecular Approaches Used to Study Fermenting Microflora \u003ci\u003e268\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.5 Identification of Lab in Fermented Cereal and Meat Products \u003ci\u003e269\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.6 Advantages of Molecular Techniques \u003ci\u003e275\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.7 Concluding Remarks \u003ci\u003e275\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eAcknowledgment \u003ci\u003e277\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e277\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Molecular Techniques and Lactic Acid]Fermented Fruits and Vegetables \u003c\/b\u003e\u003cb\u003e\u003ci\u003e285\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eAly Farag El Sheikha\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction \u003ci\u003e285\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.2 Fermented Fruits and Vegetables: Between the Past and the Present \u003ci\u003e286\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.3 Benefits of Fermented Fruits and Vegetables \u003ci\u003e286\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.4 Techniques of Lab Analysis Used in Fermented Fruits and Vegetables \u003ci\u003e288\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.5 Future Applications \u003ci\u003e300\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.6 Conclusions \u003ci\u003e300\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e300\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 New Trends in Molecular Techniques to Identify Microorganisms in Dairy Products \u003c\/b\u003e\u003cb\u003e\u003ci\u003e309\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eElena Rosello]Soto, Sonia Barba]Orellana, Francisco J. Barba, Francisco Quilez, Shahin Roohinejad, and Mohamed Koubaa\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction \u003ci\u003e309\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.2 Polymerase Chain Reaction (PCR)]based Methods \u003ci\u003e310\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.3 Fluorescent \u003ci\u003eIn Situ \u003c\/i\u003eHybridization \u003ci\u003e316\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.4 Immuno]based Methodologies, Biochips, and Nanosensors \u003ci\u003e317\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.5 Benefits and Limitations of Molecular Techniques \u003ci\u003e318\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.6 Conclusions and Future Perspectives \u003ci\u003e318\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e318\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Molecular Techniques for the Detection and Identification of Yeasts in Wine \u003c\/b\u003e\u003cb\u003e\u003ci\u003e323\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eCecilia Diaz, Grigori Badalyan, and Mark Bucking\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction \u003ci\u003e323\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.2 Methods of Identification and Detection of Biodiversity \u003ci\u003e327\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.3 Enumeration of Wine Yeasts \u003ci\u003e330\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.4 Diversity of Wine Yeasts \u003ci\u003e332\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.5 Conclusions and Future Perspectives \u003ci\u003e334\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e334\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection V Foodborne Pathogens and Food Safety \u003c\/b\u003e\u003cb\u003e\u003ci\u003e341\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Rapid Detection of Food Pathogens Using Molecular Methods \u003c\/b\u003e\u003cb\u003e\u003ci\u003e343\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eR.M.U.S.K. Rathnayaka, Rakshit K. Devappa, and Sudip Kumar Rakshit\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction \u003ci\u003e343\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.2 Methods Used to Detect Foodborne Pathogens \u003ci\u003e344\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.3 Conclusions \u003ci\u003e355\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e355\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Biosensor]Based Techniques: A Reliable and Primary Tool for Detection of Foodborne Pathogens \u003c\/b\u003e\u003cb\u003e\u003ci\u003e361\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eMoni Gupta, Baby Summuna, Sachin Gupta, and Deepika Sharma\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction \u003ci\u003e361\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.2 Ideal Requirements for Biosensor]Based Microbial Detection Assay \u003ci\u003e366\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.3 Need for Rapid Method \u003ci\u003e367\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.4 Classification of Biosensors \u003ci\u003e367\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.5 Conclusions and Future Perspectives \u003ci\u003e378\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e379\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Molecular Identification and Detection of Foodborne and Feedborne Mycotoxigenic Fungi \u003c\/b\u003e\u003cb\u003e\u003ci\u003e385\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eGlaucia E.O. Midorikawa, Robert N.G. Miller, and Daniela M. de C. Bittencourt\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Mycotoxigenic Fungi \u003ci\u003e385\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.2 Polymerase Chain Reaction]based Characterization of Mycotoxigenic Fungi \u003ci\u003e386\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.3 Genomics of Mycotoxigenic Fungi \u003ci\u003e394\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.4 Functional Genomics of Mycotoxigenic Fungi \u003ci\u003e396\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.5 Conclusions and Future Perspectives \u003ci\u003e398\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e398\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Molecular Identification of Enteric Viruses in Fresh Produce \u003c\/b\u003e\u003cb\u003e\u003ci\u003e409\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eMartin D’Agostino and Nigel Cook\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction \u003ci\u003e409\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.2 Sample Treatment \u003ci\u003e410\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.3 Sample Receipt \u003ci\u003e410\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.4 Removal of Viruses from the Food Surfaces \u003ci\u003e410\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.5 Removal of Food Substances \u003ci\u003e411\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.6 Concentration of Viruses \u003ci\u003e411\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.7 Nucleic Acid Extraction \u003ci\u003e411\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.8 Detection Assay \u003ci\u003e412\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.9 ISO 15216]1\/2:2013: The Future “Gold Standard” \u003ci\u003e413\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.10 Quantitation \u003ci\u003e415\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.11 What is a Positive? \u003ci\u003e415\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.12 Future Developments and Requirements \u003ci\u003e416\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.13 Conclusions and Future Perspectives \u003ci\u003e416\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e417\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection VI Future Perspectives \u003c\/b\u003e\u003cb\u003e\u003ci\u003e421\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Molecular Techniques and Foodstuffs: Innovative Fingerprints, Then What? \u003c\/b\u003e\u003cb\u003e\u003ci\u003e423\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eAly Farag El Sheikha and Jianping Xu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Introduction \u003ci\u003e423\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.2 Emerging Fingerprinting Technologies \u003ci\u003e424\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.3 DNA Fingerprints \u003ci\u003e426\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.4 Conclusions and Future Perspectives \u003ci\u003e428\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e431\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex \u003ci\u003e435\u003c\/i\u003e\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49528853725527,"sku":"9781119374602","price":155.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781119374602.jpg?v=1731873284","url":"https:\/\/bookcurl.com\/products\/molecular-techniques-in-food-biology-9781119374602","provider":"Book Curl","version":"1.0","type":"link"}