The use of classical microbiology in food safety and quality assurance has its limitations as it doesn’t allow for an accurate understanding of all the genus and bacterial species present.
Metagenomics is the application of genomic technologies and bioinformatics tools to analyse the microbiome of complex matrices all along the food supply chain but without the limitations associated with isolation and pre-cultivation of individual species.
Foodborne pathogens remain a major worldwide hazard and being able to predict the intended and unintended effect of microorganisms in food can make a product more dependable and effectively monitor and prevent any brand-damaging recalls.
The use and application of Metagenomics in the Food Industry is very diverse and it ranges from food safety and quality control, to optimisation of fermentation processes and determining the composition of supplements (probiotics).
Sample handling, sequencing and data analysis are key when it comes to providing an accurate metagenomics analysis. With more than 20 years of experience in the industry, FoodChain ID has the knowledge and expertise to not only deliver the data but also analyse your samples based on your specific objectives.
Applications of Metagenomics Analysis
Proprietary DNA extraction and exclusion techniques
ISO 17025 accredited laboratory
Fastest Turn Around Time in the Industry
Consistently accurate and reliable results
Many laboratories perform exclusion of specific bacteria during the bio-informatic steps. This methodology may not reliably reflect the relative proportion of microorganisms.
At FoodChain ID exclusion is performed during the amplification step.
- Exclusion of non-viable cells provides a more accurate picture of the remaining viable cells and the potential functional impact of the resulting microflora
- Better suited to highlight the microbial under-population that may cause problems in the product if they meet their growth conditions during storage
- Highly valuable when studying the viable microorganisms following processing or a kill step (such as heating or high pressure processing)