JUST NEED TO ANSWER THE QUESTION BELLOW.
*only need to do the introduction* *please also see the lab manual i attached bellow*
• What is the importance of pathogen testing in foods? Why is it done? What are the problems around it?
• What are the Standards methods, what do the use?
• What were the main objectives of this lab (case study)? Detecting the pathogens but also comparing the approaches used (culture-based (biochemical based confirmation), molecular (ANSR) and proteomics based (MALDI-TOF MS)
• Principle, advantages and disadvantages of these approaches
• Alternative approaches that are applicable
