Foodborne pathogens in the omics era

Area of Science:

• Food safety and applied microbiology
• Foodomics and analytical chemistry

Background:

• Foodborne diseases (FBD) pose a continuous global health risk due to contaminated food.
• Pathogens like Listeria monocytogenes, E. coli, and Salmonella are common culprits.

Purpose of the Study:

• To review major omic techniques used for foodborne pathogen analysis.
• To demonstrate their application across the food chain for enhanced food safety.

Main Methods:

• Genomic, transcriptomic, secretomic, proteomic, and metabolomic techniques are collectively termed "Foodomics."
• These methods analyze various biological layers of foodborne pathogens.

Main Results:

• Omics technologies offer powerful tools to integrate variables crucial for food safety.
• Understanding their application aids in managing foodborne diseases effectively.

Conclusions:

• Appropriate use of Foodomics defines critical parameters for improving consumer health and product quality.
• These techniques contribute to cost reduction and the delivery of safe, high-quality food products.