Taking Control of Food Spoilage and Safety in the Era of Food Microbiomics
How well do you know and understand the normal citizens of your product’s microbial population? The likely answer is that outside of counts of select groups of indicator bacteria, little is really known about these microbial populations that inhabit your plant, raw ingredients and finished product.
In this webinar, Gregory Siragusa will present newer technology that allows us to view the makeup of microbial populations or the microbiome independent of culturing. This emerging field is called Microbiomics and uses modern DNA sequencing to assemble the microbial profile of samples. How this information can be used to enhance product stability as well as food safety will be discussed.
