Next-generation food research: Use of meta-omic approaches for characterizing microbial communities along the food chain

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dc.contributor.authorYap, Min
dc.contributor.authorErcolini, Danilo
dc.contributor.authorÁlvarez-Ordóñez, Avelino
dc.contributor.authorO'Toole, Paul W.
dc.contributor.authorO'Sullivan, Orla
dc.contributor.authorCotter, Paul D.
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Irelanden
dc.contributor.funderHorizon 2020en
dc.contributor.funderScience Foundation Irelanden
dc.contributor.funderDairy Research Irelanden
dc.date.accessioned2022-04-27T07:55:18Z
dc.date.available2022-04-27T07:55:18Z
dc.date.issued2021-10-22
dc.date.updated2022-04-27T07:31:27Z
dc.description.abstractMicroorganisms 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.en
dc.description.sponsorshipDairy Research Ireland (Irish Dairy Levy); Science Foundation Ireland (SFI/16/RC/3835 VistaMilk)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationYap, 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-052720-010751en
dc.identifier.doi10.1146/annurev-food-052720-010751en
dc.identifier.eissn1941-1421
dc.identifier.endpage384en
dc.identifier.issn1941-1413
dc.identifier.issued1en
dc.identifier.journaltitleAnnual Review of Food Science and Technologyen
dc.identifier.startpage361en
dc.identifier.urihttps://hdl.handle.net/10468/13119
dc.identifier.volume13en
dc.language.isoenen
dc.publisherAnnual Reviewsen
dc.relation.projectinfo:eu-repo/grantAgreement/SFI/SFI Research Centres/12/RC/2273/IE/Alimentary Pharmabiotic Centre (APC) - Interfacing Food & Medicine/en
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::IA/818368/EU/Microbiome Applications for Sustainable food systems through Technologies and EnteRprise/MASTERen
dc.rights© 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.en
dc.subjectFood microbiomeen
dc.subjectFood-processing environmenten
dc.subjectMeta-omic approachesen
dc.subjectHigh-throughput sequencingen
dc.titleNext-generation food research: Use of meta-omic approaches for characterizing microbial communities along the food chainen
dc.typeArticle (peer-reviewed)en
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