Naslov
Foodomics in microbial safety

Autori
Giacometti, Jasminka ; Josić, Djuro

Izvornik
TrAC - trends in analytical chemistry (0165-9936) 52 (2013); 16-22

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

Ključne riječi
foodomics; pathogens; microbial proteomics; biomarkers; food safety

Sažetak
Microorganisms, mostly bacteria and fungi, as pathogens and toxin producers are responsible for most food borne illnesses. Recent changes of food production methodologies, environment and preferences of consumers, together with the microbial adaptation and globalization of the trade of foodstuffs cause new risks of food contamination and outbreak of new food borne illnesses. Together with the traditional methods of food analysis, foodomics offer considerable opportunities to assess production, delivery and monitoring of quality and safety of food. Omics analyses of food pathogens, and of food that is contaminated with microbial agents and toxins provide reliable information about microbial activities during infection, outbreak of disease and recovery period. Food pathogen survival and growth is influenced by a number of factors such as temperature, nature of product, processing operation and package and delivery. Omics methods are presented as effective tools for identification of cellular markers for adaptive behavior of pathogenic microorganisms under different stress conditions and markers for microbial contamination of food. However, the use of foodomics in food technology in biotechnology as well as routine food analysis is rather scarce. The main reason is the lack of coordination between single omics methods and their relatively slow acceptance of routine food analysis.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Biologija, Javno zdravstvo i zdravstvena zaštita

POVEZANOST RADA