This book addresses the use of DNA microarray technology to identify pathogenic bacteria and to study gene expression in complex microbial populations, such as those found in the food supply chain. Following an introduction to foodborne diseases and a review of the general techniques for detecting foodborne pathogens, the book discusses in subsequent chapters the basic principles of DNA microarray technology, the various methodologies used, data management and analysis, data validation, and the applications of DNA microarray in detecting and analysing bacterial pathogens in food. Data generated by microarray analysis are now used to improve the safety of our food supply. Microarray technology is in a continuous state of evolution and development. The book ends with a personal view of future trends in the field of DNA microarray and nanotechnology applications to microbiological safety of food.

Includes supplementary material: sn.pub/extras

1. Introduction to Foodborne Diseases.- 2. Detection, Identification, and Analysis of Foodborne Pathogens.- 3. DNA Microarrays: Technologies, Approaches, and Methodologies.- 4. Bioinformatics in Support of Microarray Experiments.- 5. Applications of DNA Microarrays in Detection and Analysis of Bacterial Foodborne Pathogens.- 6. Future Trends.

This is a review of recent advances on the use of DNA microarray for diagnosing foodborne pathogens. Rapid detection and characterization of foodborne pathogens is critical for food safety. Many relevant technologies have been intensively developed to date. DNA microarray technology offers a new way to food safety involving pathogen detection and characterization. DNA microarray can be used for detection and characterization of pathogens by analyzing hybridization patterns between capture probes and nucleic acids isolated from food samples or bacteria. It allows more rapid, accurate, and cost-effective detection of pathogens compared with traditional approaches of cultivation or immuno-assays. The application of DNA microarrays to different foodborne bacteria, such as Campylobacter, Salmonella, Listeria monocytogenes, or Shiga toxin producing Escherichia coli, will improve their rapid identification and characterization of their genetic traits (e.g., antimicrobial resistance, virulence). As bacterial foodborne diseases are posing more serious threats to public healthcare, development of rapid and accurate methods for pathogen detection and characterization is critical to their proper control at the earliest time.