The review summarized current knowledge about the potential contribution of foodborne bacteria and antibiotic resistance genes to the human gut resistome, suggesting the integration of gut microbiome and AMR data into risk assessment frameworks.
Garlic carries a distinct bacterial signature reflective of the soil in which it was grown, enabling geographic identification based on microbial composition. A novel method using microbiome data and AI analysis potentially offers a low-cost authentication technique.
The European Food Safety Authority (EFSA) has published a paper describing research and innovation needs to support regulatory science and advance risk assessment, including understanding the gut microbiome, improving aggregate chemical exposure science, ensuring allergenicity assessments for novel proteins are fit-for-purpose, and other areas.
A recently published summary of an FAO technical meeting identified the challenges and needs related to applying gut microbiome data in future food chemical safety risk assessments.
CuratedFoodMetagenomicData (cFMD) is a new, open-source database for the collection of food microbial data. It currently includes the metagenomes of 2,533 foods, comprising more than 10,000 microbes, approximately half of which were previously unknown.
In December, the Food and Agriculture Organization of the United Nations (FAO) will host a technical meeting on the gut microbiome in food safety risk assessment.
The Food and Agriculture Organization of the United Nations (FAO) has published the results of an extensive literature review examining the effects of consuming three pervasive, chemical food contaminants—pesticide residues, veterinary drug residues, and microplastics—on the human gut microbiome. The literature reviews aim to fill existing knowledge gaps about how dietary components can impact the gut microbiome and human health, which is crucial information to improve food safety risk assessment.
Similar to the gut microbiome, foods have a diverse community of indigenous or native microbes that reside on a food product.These microbes are influenced by changes in temperature, salinity, pH, oxygen, and exposure to other organisms, resulting in shifts in the bacterial population proportions. These dynamics can be further influenced by adding new bacteria—or bacteria already present in greater proportions—to help influence and improve food safety and quality.
The Global Food Safety Initiative (GFSI) has released its first Science and Technology Advisory Group (STAG) Report, which focuses on four themes impacting food safety: “Big Data,” the role of the microbiome, emerging foodborne pathogens, and food system resilience.
