Foodborne pathogens pose a major risk to meals security, and they are able to develop stress resistance to many bodily treatments (e.g., heating) and chemical agents (e.g., disinfectant) commonly utilized in food industries, making it simpler to cause meals poisoning.
The development of stress resistance in foodborne pathogens is normally as a result of coordinated function of multiple genes, sRNAs, proteins and metabolites, and these genetic parts are usually concerned in a quantity of metabolic pathways. In this context, this article provides a systematic overview on the appliance of genomics, transcriptomics, proteomics, and metabolomics technologies […]
