Metagenomics-Based Proficiency Test of Smoked Salmon Spiked with A
microorganisms Article Metagenomics-Based Proficiency Test of Smoked Salmon Spiked with a Mock Community Claudia Sala 1 , Hanne Mordhorst 2, Josephine Grützke 3 , Annika Brinkmann 4, Thomas N. Petersen 2 , Casper Poulsen 2, Paul D. Cotter 5, Fiona Crispie 5, Richard J. Ellis 6, Gastone Castellani 7, Clara Amid 8 , Mikhayil Hakhverdyan 9 , Soizick Le Guyader 10, Gerardo Manfreda 11, Joël Mossong 12, Andreas Nitsche 4, Catherine Ragimbeau 12 , Julien Schaeffer 10, Joergen Schlundt 13, Moon Y. F. Tay 13, Frank M. Aarestrup 2, Rene S. Hendriksen 2, Sünje Johanna Pamp 2 and Alessandra De Cesare 14,* 1 Department of Physics and Astronomy, University of Bologna, 40127 Bologna, Italy; claudia.sala3@unibo.it 2 Research Group for Genomic Epidemiology, National Food Institute, Technical University of Denmark, Kemitorvet, DK-2800 Kgs, 2800 Lyngby, Denmark; hamr@food.dtu.dk (H.M.); tnpe@food.dtu.dk (T.N.P.); casper.sahl.poulsen@sund.ku.dk (C.P.); fmaa@food.dtu.dk (F.M.A.); rshe@food.dtu.dk (R.S.H.); sjpa@food.dtu.dk (S.J.P.) 3 Department of Biological Safety, German Federal Institute for Risk Assessment, 12277 Berlin, Germany; Josephine.gruetzke@bfr.bund.de 4 Highly Pathogenic Viruses, ZBS 1, Centre for Biological Threats and Special Pathogens, Robert Koch Institute, 13353 Berlin, Germany; BrinkmannA@rki.de (A.B.); NitscheA@rki.de (A.N.) 5 APC Microbiome Ireland and Vistamilk, Teagasc Food Research Centre, Moorepark, T12 YN60 Co. Cork, Ireland; paul.cotter@teagasc.ie (P.D.C.); fiona.crispie@teagasc.ie (F.C.) 6 Surveillance and Laboratory Services Department,
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