Access to this article is restricted until 12 months after publication by request of the publisher.. Restriction lift date: 2022-10-22
Next-generation food research: Use of meta-omic approaches for characterizing microbial communities along the food chain
O'Toole, Paul W.
Cotter, Paul D.
Microorganisms exist along the food chain and impact the quality and safety of foods in both positive and negative ways. Identifying and understanding the behavior of these microbial communities enable the implementation of preventative or corrective measures in public health and food industry settings. Current culture-dependent microbial analyses are time-consuming and target only specific subsets of microbes. However, the greater use of culture-independent meta-omic approaches has the potential to facilitate a thorough characterization of the microbial communities along the food chain. Indeed, these methods have shown potential in contributing to outbreak investigation, ensuring food authenticity, assessing the spread ofantimicrobial resistance, tracking microbial dynamics during fermentation and processing, and uncovering the factors along the food chain that impact food quality and safety. This review examines the community-based approaches, and particularly the application of sequencing-based meta-omics strategies, for characterizing microbial communities along the food chain.
Food microbiome , Food-processing environment , Meta-omic approaches , High-throughput sequencing
Yap, M., Ercolini, D., Álvarez-Ordóñez, A., O'Toole, P. W., O'Sullivan, O. and Cotter, P. D. (2021) 'Next-generation food research: Use of meta-omic approaches for characterizing microbial communities along the food chain', Annual Review of Food Science and Technology,13(1), pp. 361-384. doi: 10.1146/annurev-food-052720-010751
© 2022, Annual Reviews. All rights reserved. Posted with permission from the Annual Review of Food Science and Technology, Volume 13 © Annual Reviews, http://www.annualreviews.org.