A Review of Omics Technologies in Seafood Safety and Quality Control: Integrating Modern Approaches with Traditional Practices

Abstract

To ensure food security and quality of seafood products: As demand for quality food is increasing with the increase in population accurate identification of microorganisms causing spoilage of food becomes significant which is easily possible with the help of omics technology. Omics technology works at cellular and molecular levels. This technology can identify and detect low levels of contamination by pathogenic and bacteria spoilage and can be used to study the effect caused by processing and storage of seafood products. The collective use of omics technologies that include genomics, transcriptomics, epigenomics, epitranscriptomics, proteomics, metabolomics, immunomics, microbiomics etc, helps in maintaining food quality. On other side HACCP also helps in maintaining food quality it is systematic approach which includes conducting of hazard analysis, determining critical control points (CCPs), establishment of critical limits, monitoring of CCPs, establishment of corrective actions, verification of system, and record keeping. Its main objective is to identify and manage potential hazards throughout the food production process. Due to the highly perishable nature of seafood, it becomes important to have good processing techniques which will enhance the storage life of seafood. Preservation techniques include traditional, modern and emerging technologies. All these practices at the end contribute to the quality and quantity of seafood products.