Microbial Proteomics: Microbial Stress Adaptation, Food Safety, Safety aspects of Genetically Modified Organisms [GMOs] and Identification of Foodborne Pathogens and Toxins
Keywords:
Microbial Proteomics, Food Safety, GMOs, Foodborne Pathogens, ToxinsAbstract
The food sector is rife with the widespread malpractice of adulteration and mislabelling. There is deliberate mislabelling of foods that purport to be of animal origin that are actually made from plant ingredients. Because some people may be allergic to or sensitive to the substituted components, this sort of mislabelling raises serious concerns about food safety. Furthermore, foodborne bacteria are another serious concern when it comes to food safety. To address these and similar problems, powerful analytical tools are urgently required. Within this framework, proteomics emerges as an exciting method for documenting the aforementioned concerns. There are several areas of biology that have benefited greatly from advancements in the omics field, perhaps none more so than food science. All aspects of proteomics' present and future use in ensuring the quality, safety, and authenticity of food as well as its traceability are covered extensively in this review. There has also been extensive description of the other parts of proteomics. In addition, fresh insights on proteomics' application to food analysis can be provided by this review, which is a great plus. Protein profile differences also help in identifying food-borne infections. Proteinomics is one of the possible analytical methods for categorising changes in food commodities' safety and quality that occur during storage. Toxicology, adulterants, and food product authenticity can all be assessed using proteomics. Promptly estimating the items' quality and safety presents a number of obstacles. Finally, proteomics is a new field of study that has the potential to aid in the production of safe, high-quality food.
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