title: Proteomics in food: Quality, safety, microbes, and allergens.
abstract: Food safety and quality and their associated risks pose a major concern worldwide regarding not only the relative economical losses but also the potential danger to consumer's health. Customer's confidence in the integrity of the food supply could be hampered by inappropriate food safety measures. A lack of measures and reliable assays to evaluate and maintain a good control of food characteristics may affect the food industry economy and shatter consumer confidence. It is imperative to create and to establish fast and reliable analytical methods that allow a good and rapid analysis of food products during the whole food chain. Proteomics can represent a powerful tool to address this issue, due to its proven excellent quantitative and qualitative drawbacks in protein analysis. This review illustrates the applications of proteomics in the past few years in food science focusing on food of animal origin with some brief hints on other types. Aim of this review is to highlight the importance of this science as a valuable tool to assess food quality and safety. Emphasis is also posed in food processing, allergies, and possible contaminants like bacteria, fungi, and other pathogens.
authors.affiliation: Dipartimento di Scienze Veterinarie e Sanità Pubblica (DIVET), Università degli studi di Milano, Milano, Italy.
authors.forename: Cristian
authors.initials: C
authors.lastname: Piras
authors.affiliation: Istituto Sperimentale Italiano L. Spallanzani, Milano, Italy.
authors.forename: Paola
authors.initials: P
authors.lastname: Roncada
authors.affiliation: CCMAR, Centre of Marine Sciences, University of Algarve, Faro, Portugal.
authors.forename: Pedro M
authors.initials: PM
authors.lastname: Rodrigues
authors.affiliation: Dipartimento di Scienze Veterinarie e Sanità Pubblica (DIVET), Università degli studi di Milano, Milano, Italy.
authors.forename: Luigi
authors.initials: L
authors.lastname: Bonizzi
authors.affiliation: Dipartimento di Scienze Veterinarie e Sanità Pubblica (DIVET), Università degli studi di Milano, Milano, Italy.
authors.forename: Alessio
authors.initials: A
authors.lastname: Soggiu
mesh_terms: D000485:Allergens / Q000032:analysis*; D000818:Animals; D002417:Cattle; D063427:Food Quality; D059022:Food Safety / Q000379:methods*; D005524:Food Technology / Q000379:methods*; D006801:Humans; D008460:Meat / Q000382:microbiology; D008892:Milk; D040901:Proteomics / Q000379:methods*; D013552:Swine
chemical_list: D000485:Allergens
keywords: Allergy; Animal proteomics; Food of animal origin; Food quality; Food safety