Carraturo, Federica (2017) Metabolomic profiling and molecular characterization of food matrices: identification of potential markers of microbial contamination. [Tesi di dottorato]

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Item Type: Tesi di dottorato
Lingua: English
Title: Metabolomic profiling and molecular characterization of food matrices: identification of potential markers of microbial contamination
Creators:
CreatorsEmail
Carraturo, Federicafederica.carraturo@unina.it
Date: 31 March 2017
Number of Pages: 99
Institution: Università degli Studi di Napoli Federico II
Department: Sanità Pubblica
Scuola di dottorato: Medicina preventiva, pubblica e sociale
Dottorato: Sanità pubblica e medicina preventiva
Ciclo di dottorato: 29
Coordinatore del Corso di dottorato:
nomeemail
Montagnani, Stefaniamontagna@unina.it
Tutor:
nomeemail
Guida, MarcoUNSPECIFIED
Date: 31 March 2017
Number of Pages: 99
Uncontrolled Keywords: metabolomics, food, microbiology, GC-MS, Salmonella, Campylobacter, S.aureus
Settori scientifico-disciplinari del MIUR: Area 05 - Scienze biologiche > BIO/19 - Microbiologia generale
Area 03 - Scienze chimiche > CHIM/10 - Chimica degli alimenti
Area 06 - Scienze mediche > MED/07 - Microbiologia e microbiologia clinica
Area 06 - Scienze mediche > MED/42 - Igiene generale e applicat
Date Deposited: 20 Apr 2017 10:24
Last Modified: 13 Mar 2018 11:49
URI: http://www.fedoa.unina.it/id/eprint/11474
DOI: 10.6093/UNINA/FEDOA/11474

Abstract

The research aims to generate an early warning system able to highlight, in real time, bacterial contamination of meat matrices and to provide information which could support companies in accepting or rejecting batches. Current microorganisms detection methods rely on techniques (plate counting), which provide retrospective values for microbial contamination. The disposal of fast headspace air measurement, using gas chromatography-mass spectrometry analysis, able to accurately and rapidly (30 min per sample) detect microbial spoilage in raw meat, could result a valid replacement to traditional and time-consuming (3 to 4 days) standardized microbiological analysis required by regulations. The experiments focused on the qualitative and quantitative evaluation of volatile organic compounds (VOCs) produced by Salmonella Typhimurium, Campylobacter jejuni and Staphylococcus aureus in different types of raw meat (beef, pork, chicken). The reduction of analysis times represents the strength of the alternative method to ISO protocols, although these are currently the official procedures provided by International regulations. The applied method requires smaller sample aliquots and does not need any sample processing, thus consenting its application on different food matrices (not only meat) and for the detection of a wide variety of pathogens. The validation of the suggested analytical approach would therefore result innovative, by evaluating further samples in order to demonstrate the benefits of the technique in terms of times, costs and preservation of consumers health. Data analysis allowed the characterization of unique VOC profiles and possible marker compounds of meat contamination due to certain pathogens. The identification of marker volatile compounds resulted essential to outline specific metabolic profiles for each microorganism responsible of meat spoilage.

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