ATLANTA — "We are transitioning from pulse field gel electrophoresis to whole genome sequencing, which is faster and has a reduced cost and increased discriminatory power," said Dr. Haley Oliver, associate professor of food science, Purdue University, during her presentation at the "Whole Genome Sequencing-Food Safety Implications" education program held during the 2017 International Production & Processing Expo. The event was sponsored by U.S. Poultry & Egg Association and the North American Meat Institute.
Oliver discussed the human health burden of known foodborne diseases in the U.S. and the progress achieved to identify them, particularly through whole genome. . .
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