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Proteomics and Peptidomics as Tools for Detection of Food Contamination by Bacteria

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2017
Authors
Rešetar, Dina
Martinović, Tamara
Kraljević Pavelić, Sandra
Anđelković, Uroš
Josić, Đuro
Book part (Published version)
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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 ba...cterial detection. This chapter provides an overview on what contemporary proteomic/peptidomic tools are providing in detection and quantification of bacteria in food samples.

Keywords:
Proteomics / peptidomics / foodomic / PCR/qPCR / food samples / detection / bacteria
Source:
Advances in Food Diagnostics, 2017, 97-137
Publisher:
  • John Wiley & Sons, Ltd
Projects:
  • HTP-GLYCOMET - Methods for high-throughput glycoproteomic analysis (EU-324400)
  • University of Rijeka, (Grant no. 13.11.1.2.03)

DOI: 10.1002/9781119105916.ch4

ISBN: 978-1-119-10588-6

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URI
https://cer.ihtm.bg.ac.rs/handle/123456789/4230
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  • Radovi istraživača / Researchers' publications
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