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Related Concept Videos

Sources of Food Contamination01:29

Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...

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Coupled transcriptome and proteome analysis of L3 and L4 developmental stages of Anisakis simplex s. s.: insights into target genes under glucose influence.

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DNA-based Fish Species Identification Protocol
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Protein Signatures to Trace Seafood Contamination and Processing.

Iciar Martinez1,2, Isabel Sánchez-Alonso3, Carmen Piñeiro4

  • 1Research Centre for Experimental Marine Biology & Biotechnology-Plentzia Marine Station (PiE), University of the Basque Country, UPV/EHU, Areatza 47, 48620 Plentzia, Spain.

Foods (Basel, Switzerland)
|December 1, 2020
PubMed
Summary

This review explores how proteomics and spectroscopy can enhance seafood traceability. These methods help identify geographic origins and assess fish quality by detecting contaminants and monitoring protein changes.

Keywords:
FT RamanFTIRLF-NMR relaxometryauthenticationdrugsfrozen/thawedmedicinesmicroplasticsproteomicssafetyseafoodtime and temperature historytraceability

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Area of Science:

  • Analytical Chemistry
  • Food Science
  • Biochemistry

Background:

  • Seafood traceability is crucial for food safety and authenticity.
  • Emerging contaminants and processing effects challenge traditional traceability methods.
  • Proteomics and spectroscopy offer advanced tools for seafood authentication.

Purpose of the Study:

  • To review the applications of proteomics and spectroscopy in seafood traceability.
  • To highlight the use of these techniques in identifying geographic origins and assessing fish quality.
  • To discuss the potential of these methods for ensuring seafood safety and combating fraud.

Main Methods:

  • Proteomics for tracing seafood exposure to contaminants like microplastics and drugs.
  • Vibrational spectroscopy (FTIR, FT-Raman) for analyzing fish quality.
  • Low Field Nuclear Magnetic Resonance (LF-NMR) relaxometry for assessing frozen fish history.

Main Results:

  • Proteomics can identify environmental exposure, indicating geographic origin.
  • Spectroscopic methods can differentiate frozen from thawed fish.
  • Protein modification analysis by LF-NMR estimates time and temperature history of frozen fish.

Conclusions:

  • Proteomics and spectroscopy are powerful tools for validating seafood traceability.
  • These techniques can detect contaminants and monitor processing impacts, enhancing food safety.
  • Future trends point towards integrated applications for robust seafood authentication and safety assurance.