Environmental microbiome mapping as a strategy to improve quality and safety in the food industry
AuthorDe Filippis, Francesca
Cotter, Paul D.
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CitationFrancesca De Filippis, Vincenzo Valentino, Avelino Alvarez-Ordóñez, Paul D Cotter, Danilo Ercolini, Environmental microbiome mapping as a strategy to improve quality and safety in the food industry, Current Opinion in Food Science, Volume 38, 2021, Pages 168-176, ISSN 2214-7993, https://doi.org/10.1016/j.cofs.2020.11.012.
AbstractIn food industries, an environmentally-adapted microbiome can colonize the surfaces of equipment and tools and be transferred to the food product or intermediates of production. These complex microbial consortia may include microbial spoilers, pathogens, as well as beneficial microbes.Advances in sequencing technologies and metagenomics provide the opportunity to map the environmental microbiome in food industries at an unprecedented depth, highlighting the importance of the resident microbial communities in influencing food quality and safety, as well as the main factors shaping its composition and activities. However, specific technical issues must be considered. Although microbiome mapping in the food industry has the potential to revolutionize food safety and quality management systems, its application as routine practice is still challenging and technical issues limit the exploitation of the powerful information that can be obtained by the application of such state-of-the-art approaches.
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