TY  - CHAP
AU  - Rešetar, Dina
AU  - Martinović, Tamara
AU  - Kraljević Pavelić, Sandra
AU  - Anđelković, Uroš
AU  - Josić, Đuro
PY  - 2017
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/4230
AB  - Proteomics and peptidomics are key foodomic techniques that are indispensable for monitoring of pathogen contamination in foods during their production, storage and transportation, up to their consumption. The thick peptidoglycan layer that stains during the standard Gram‐stain test, and that ensures the exposure of purple Gram‐positive bacterial cells under the microscope, actually protects Gram‐positive bacteria from environmental factors and provides certain survival advantages. The World Health Organization (WHO) estimates that Gram‐negative Campylobacter bacteria, together with norovirus, are the most frequent causes of diarrhoeal disease associated with consumption of unsafe food. Different food‐borne bacterial toxins cause irreversible modifications of the host cellular targets, resulting in extensive losses in their function. Different PCR/qPCR‐based techniques, second and third generation sequencing techniques and other nucleic acid‐based methods are powerful techniques for bacterial detection. This chapter provides an overview on what contemporary proteomic/peptidomic tools are providing in detection and quantification of bacteria in food samples.
PB  - John Wiley & Sons, Ltd
T2  - Advances in Food Diagnostics
T1  - Proteomics and Peptidomics as Tools for Detection of Food Contamination by Bacteria
SP  - 97
EP  - 137
DO  - 10.1002/9781119105916.ch4
ER  - 

@inbook{
author = "Rešetar, Dina and Martinović, Tamara and Kraljević Pavelić, Sandra and Anđelković, Uroš and Josić, Đuro",
year = "2017",
abstract = "Proteomics and peptidomics are key foodomic techniques that are indispensable for monitoring of pathogen contamination in foods during their production, storage and transportation, up to their consumption. The thick peptidoglycan layer that stains during the standard Gram‐stain test, and that ensures the exposure of purple Gram‐positive bacterial cells under the microscope, actually protects Gram‐positive bacteria from environmental factors and provides certain survival advantages. The World Health Organization (WHO) estimates that Gram‐negative Campylobacter bacteria, together with norovirus, are the most frequent causes of diarrhoeal disease associated with consumption of unsafe food. Different food‐borne bacterial toxins cause irreversible modifications of the host cellular targets, resulting in extensive losses in their function. Different PCR/qPCR‐based techniques, second and third generation sequencing techniques and other nucleic acid‐based methods are powerful techniques for bacterial detection. This chapter provides an overview on what contemporary proteomic/peptidomic tools are providing in detection and quantification of bacteria in food samples.",
publisher = "John Wiley & Sons, Ltd",
journal = "Advances in Food Diagnostics",
booktitle = "Proteomics and Peptidomics as Tools for Detection of Food Contamination by Bacteria",
pages = "97-137",
doi = "10.1002/9781119105916.ch4"
}

Rešetar, D., Martinović, T., Kraljević Pavelić, S., Anđelković, U.,& Josić, Đ.. (2017). Proteomics and Peptidomics as Tools for Detection of Food Contamination by Bacteria. in Advances in Food Diagnostics
John Wiley & Sons, Ltd., 97-137.
https://doi.org/10.1002/9781119105916.ch4

Rešetar D, Martinović T, Kraljević Pavelić S, Anđelković U, Josić Đ. Proteomics and Peptidomics as Tools for Detection of Food Contamination by Bacteria. in Advances in Food Diagnostics. 2017;:97-137.
doi:10.1002/9781119105916.ch4 .

Rešetar, Dina, Martinović, Tamara, Kraljević Pavelić, Sandra, Anđelković, Uroš, Josić, Đuro, "Proteomics and Peptidomics as Tools for Detection of Food Contamination by Bacteria" in Advances in Food Diagnostics (2017):97-137,
https://doi.org/10.1002/9781119105916.ch4 . .

TY  - JOUR
AU  - Martinović, Tamara
AU  - Anđelković, Uroš
AU  - Srajer-Gajdošik, Martina
AU  - Rešetar, Dina
AU  - Josić, Djuro
PY  - 2016
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/6915
AB  - Foodborne pathogens, mostly bacteria and fungi, but also some viruses, prions and protozoa, contaminate food during production and processing, but also during storage and transport before consuming. During their growth these microorganisms can secrete different components, including toxins, into the extracellular environment. Other harmful substances can be also liberated and can contaminate food after disintegration of food pathogens. Some bacterial and fungal toxins can be resistant to inactivation, and can survive harsh treatment during food processing. Many of these molecules are involved in cellular processes and can indicate different mechanisms of pathogenesis of foodborne organisms. More knowledge about food contaminants can also help understand their inactivation. In the present review the use of proteomics, peptidomics and metabolomics, in addition to other foodomic methods for the detection of foodborne pathogenic fungi and bacteria, is overviewed. Furthermore, it is discussed how these techniques can be used for discovering biomarkers for pathogenicity of foodborne pathogens, determining the mechanisms by which they act, and studying their resistance upon inactivation in food of animal and plant origin.

Biological significance
Comprehensive and comparative view into the genome and proteome of foodborne pathogens of bacterial or fungal origin and foodomic, mostly proteomic, peptidomic and metabolomic investigation of their toxin production and their mechanism of action is necessary in order to get further information about their virulence, pathogenicity and survival under stress conditions. Furthermore, these data pave the way for identification of biomarkers to trace sources of contamination with food-borne microorganisms and their endo- and exotoxins in order to ensure food safety and prevent the outbreak of food-borne diseases. Therefore, detection of pathogens and their toxins during production, transport and before consume of food produce, as well as protection against food spoilage is a task of great social, economic and public health importance.
PB  - Elsevier
T2  - Journal of Proteomics
T1  - Foodborne pathogens and their toxins
VL  - 147
SP  - 226
EP  - 235
DO  - 10.1016/j.jprot.2016.04.029
ER  - 

@article{
author = "Martinović, Tamara and Anđelković, Uroš and Srajer-Gajdošik, Martina and Rešetar, Dina and Josić, Djuro",
year = "2016",
abstract = "Foodborne pathogens, mostly bacteria and fungi, but also some viruses, prions and protozoa, contaminate food during production and processing, but also during storage and transport before consuming. During their growth these microorganisms can secrete different components, including toxins, into the extracellular environment. Other harmful substances can be also liberated and can contaminate food after disintegration of food pathogens. Some bacterial and fungal toxins can be resistant to inactivation, and can survive harsh treatment during food processing. Many of these molecules are involved in cellular processes and can indicate different mechanisms of pathogenesis of foodborne organisms. More knowledge about food contaminants can also help understand their inactivation. In the present review the use of proteomics, peptidomics and metabolomics, in addition to other foodomic methods for the detection of foodborne pathogenic fungi and bacteria, is overviewed. Furthermore, it is discussed how these techniques can be used for discovering biomarkers for pathogenicity of foodborne pathogens, determining the mechanisms by which they act, and studying their resistance upon inactivation in food of animal and plant origin.

Biological significance
Comprehensive and comparative view into the genome and proteome of foodborne pathogens of bacterial or fungal origin and foodomic, mostly proteomic, peptidomic and metabolomic investigation of their toxin production and their mechanism of action is necessary in order to get further information about their virulence, pathogenicity and survival under stress conditions. Furthermore, these data pave the way for identification of biomarkers to trace sources of contamination with food-borne microorganisms and their endo- and exotoxins in order to ensure food safety and prevent the outbreak of food-borne diseases. Therefore, detection of pathogens and their toxins during production, transport and before consume of food produce, as well as protection against food spoilage is a task of great social, economic and public health importance.",
publisher = "Elsevier",
journal = "Journal of Proteomics",
title = "Foodborne pathogens and their toxins",
volume = "147",
pages = "226-235",
doi = "10.1016/j.jprot.2016.04.029"
}

Martinović, T., Anđelković, U., Srajer-Gajdošik, M., Rešetar, D.,& Josić, D.. (2016). Foodborne pathogens and their toxins. in Journal of Proteomics
Elsevier., 147, 226-235.
https://doi.org/10.1016/j.jprot.2016.04.029

Martinović T, Anđelković U, Srajer-Gajdošik M, Rešetar D, Josić D. Foodborne pathogens and their toxins. in Journal of Proteomics. 2016;147:226-235.
doi:10.1016/j.jprot.2016.04.029 .

Martinović, Tamara, Anđelković, Uroš, Srajer-Gajdošik, Martina, Rešetar, Dina, Josić, Djuro, "Foodborne pathogens and their toxins" in Journal of Proteomics, 147 (2016):226-235,
https://doi.org/10.1016/j.jprot.2016.04.029 . .