Whole genome sequencing, food-safety implications addressed at IPPE
'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 in Atlanta. The event was sponsored by U.S. Poultry & Egg Association (USPOULTRY) and the North American Meat Institute (NAMI).
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 sequencing (WGS). She observed that all states will soon have this technology available to them through Genome Trackr. The data housed in public databases can be accessed by researchers and public health officials for real-time comparison and analysis that promises to speed foodborne illness outbreaks investigations and reduce foodborne illnesses and deaths. Oliver remarked that WGS will become less expensive and databases will grow rapidly with the inclusion of environmental isolates. Thus, more outbreaks will be linked from environmental samples.