Foodomics in microbial safety

Abstract With traditional methods of food analysis, foodomics offers considerable opportunities to assess production, delivery and monitoring of the quality and the safety of food. Omics analyses of food pathogens, and of food that is contaminated with microbial agents and toxins provide reliable information about microbial activities during the infection, the outbreak of disease and the recovery period. Omics methods are effective tools for identifying cellular markers for the adaptive behavior of pathogenic microorganisms under different stress conditions and markers for microbial contamination of food.

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