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Article: An overdue revolution: moving food microbiology labs into a new era.(Food microbiology)
- Article from:
- Food Engineering & Ingredients
- Article date:
- June 1, 2009
CopyrightCOPYRIGHT 2009 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Until comparatively recently, the tools available to the food microbiology laboratory were antiquated in comparison with those at the disposal of analytical chemistry departments and other disciplines. With a basic technology essentially unchanged for decades, food microbiologists were strictly limited in what they could achieve. After a long wait, the revolution in molecular biology that has already changed other branches of microbiology beyond recognition is set to propel food microbiology into the twenty-first century. Now that they are at last equipped with a state-of-the-art toolbox, food microbiologists are on the brink of new discoveries and possibilities of ...