A Review of Omics Technologies in Seafood Safety and Quality Control

By:
Palak Chaudhary ,Komal Choudhary ,Reshu Rajput
Date:
2024
Resource type:
Blogs/news/opinion
Link:

This review explores how omics technologies, including genomics, proteomics, and metabolomics, enhance seafood safety and quality control. These technologies enable precise detection of spoilage, pathogenic microorganisms, and quality changes during processing and storage. Integration with traditional methods, such as HACCP, strengthens seafood preservation. The study emphasizes the role of modern and emerging preservation techniques—like microwave-assisted processing and vacuum packaging—in extending shelf life. The findings advocate for combining omics-based insights with sustainable practices to meet rising global seafood demand.

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