Journal
JOURNAL OF PROTEOME RESEARCH
Volume 11, Issue 1, Pages 26-36Publisher
AMER CHEMICAL SOC
DOI: 10.1021/pr2008829
Keywords
food safety; proteomics; mass spectrometry; quality controls
Categories
Funding
- GENZOOT research program
- Italian Ministry of Agricultural, Food and Forestry Policies (Minister delle Politiche Agricole, Alimentari e Forestali)
- Nutrigenomicamediterranea: dalla nutrizione molecolare alla valorizzazione del prodotti tipici della dieta mediterranea - NUME project
- Italian Ministry of Agricultural, Food and Forestry Policies (Minister delle Politiche Agricole, Alimentari e Forestall)
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In this review, we lead the reader through the evolution of proteomics application to the study of quality control in production processes of foods (including food of plant origin and transgenic plants in particular, but also meat, wine and beer, and milk) and food safety (screening for foodborne pathogens). These topics are attracting a great deal of attention, especially in recent years, when the international community has become increasingly aware of the central role of food quality and safety and their influence on the health of end-consumers. Early proteomics studies in the field of food research were mainly aimed at performing exploratory analyses of food (bovine, swine, chicken, or lamb meat, but also transgenic food such as genetically modified maize, for example) and beverages (wine), with the goal of improving the quality of the end-products. Recently, developments in the field of proteomics have also allowed the study of safety issues, as the technical advantages of sensitive techniques such as mass spectrometry have guaranteed a faster and improved individuation of food contaminating pathogens with unprecedented sensitivity and specificity.
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