Health Sciences Faculty, University of Western Sao Paulo, Presidente Prudente, Sao Paulo, Brazil.
Crit Rev Food Sci Nutr. 2022;62(24):6726-6741. doi: 10.1080/10408398.2021.1905603. Epub 2021 Mar 30.
Outbreaks and deaths related to Foodborne Diseases (FBD) occur constantly in the world, as a result of the consumption of contaminated foodstuffs with pathogens such as spp spp. spp. The purpose of this review is to discuss the main omic techniques applied in foodborne pathogen and to demonstrate their functionalities through the food chain and to guarantee the food safety. The main techniques presented are genomic, transcriptomic, secretomic, proteomic, and metabolomic, which together, in the field of food and nutrition, are known as "Foodomics." This review had highlighted the potential of omics to integrate variables that contribute to food safety and to enable us to understand their application on foodborne diseases. The appropriate use of these techniques had driven the definition of critical parameters to achieve successful results in the improvement of consumers health, costs and to obtain safe and high-quality products.
食源性疾病（FBD）的爆发和死亡在世界范围内时有发生，这是由于食用了受病原体污染的食物，例如 spp spp. spp。本综述的目的是讨论应用于食源性病原体的主要组学技术，并通过食物链展示它们的功能，以保证食品安全。主要介绍的技术有基因组学、转录组学、分泌组学、蛋白质组学和代谢组学，这些技术在食品和营养领域被称为“食品组学”。本综述强调了组学整合有助于食品安全的变量的潜力，并使我们能够了解它们在食源性疾病中的应用。这些技术的正确应用推动了定义关键参数，以在改善消费者健康、成本和获得安全、高质量产品方面取得成功。
