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Breeding Crops for Enhanced Food Safety

An increasing global population demands a continuous supply of nutritious and safe food. Edible products can be contaminated with biological (e.g., bacteria, virus, protozoa), chemical (e.g., heavy metals, mycotoxins), and physical hazards during production, storage, transport, processing, and/or me...

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Autores principales: Melotto, Maeli, Brandl, Maria T., Jacob, Cristián, Jay-Russell, Michele T., Micallef, Shirley A., Warburton, Marilyn L., Van Deynze, Allen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7176021/
https://www.ncbi.nlm.nih.gov/pubmed/32351531
http://dx.doi.org/10.3389/fpls.2020.00428
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author Melotto, Maeli
Brandl, Maria T.
Jacob, Cristián
Jay-Russell, Michele T.
Micallef, Shirley A.
Warburton, Marilyn L.
Van Deynze, Allen
author_facet Melotto, Maeli
Brandl, Maria T.
Jacob, Cristián
Jay-Russell, Michele T.
Micallef, Shirley A.
Warburton, Marilyn L.
Van Deynze, Allen
author_sort Melotto, Maeli
collection PubMed
description An increasing global population demands a continuous supply of nutritious and safe food. Edible products can be contaminated with biological (e.g., bacteria, virus, protozoa), chemical (e.g., heavy metals, mycotoxins), and physical hazards during production, storage, transport, processing, and/or meal preparation. The substantial impact of foodborne disease outbreaks on public health and the economy has led to multidisciplinary research aimed to understand the biology underlying the different contamination processes and how to mitigate food hazards. Here we review the knowledge, opportunities, and challenges of plant breeding as a tool to enhance the food safety of plant-based food products. First, we discuss the significant effect of plant genotypic and phenotypic variation in the contamination of plants by heavy metals, mycotoxin-producing fungi, and human pathogenic bacteria. In addition, we discuss the various factors (i.e., temperature, relative humidity, soil, microbiota, cultural practices, and plant developmental stage) that can influence the interaction between plant genetic diversity and contaminant. This exposes the necessity of a multidisciplinary approach to understand plant genotype × environment × microbe × management interactions. Moreover, we show that the numerous possibilities of crop/hazard combinations make the definition and identification of high-risk pairs, such as Salmonella-tomato and Escherichia coli-lettuce, imperative for breeding programs geared toward improving microbial safety of produce. Finally, we discuss research on developing effective assays and approaches for selecting desirable breeding germplasm. Overall, it is recognized that although breeding programs for some human pathogen/toxin systems are ongoing (e.g., Fusarium in wheat), it would be premature to start breeding when targets and testing systems are not well defined. Nevertheless, current research is paving the way toward this goal and this review highlights advances in the field and critical points for the success of this initiative that were discussed during the Breeding Crops for Enhanced Food Safety workshop held 5–6 June 2019 at University of California, Davis.
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spelling pubmed-71760212020-04-29 Breeding Crops for Enhanced Food Safety Melotto, Maeli Brandl, Maria T. Jacob, Cristián Jay-Russell, Michele T. Micallef, Shirley A. Warburton, Marilyn L. Van Deynze, Allen Front Plant Sci Plant Science An increasing global population demands a continuous supply of nutritious and safe food. Edible products can be contaminated with biological (e.g., bacteria, virus, protozoa), chemical (e.g., heavy metals, mycotoxins), and physical hazards during production, storage, transport, processing, and/or meal preparation. The substantial impact of foodborne disease outbreaks on public health and the economy has led to multidisciplinary research aimed to understand the biology underlying the different contamination processes and how to mitigate food hazards. Here we review the knowledge, opportunities, and challenges of plant breeding as a tool to enhance the food safety of plant-based food products. First, we discuss the significant effect of plant genotypic and phenotypic variation in the contamination of plants by heavy metals, mycotoxin-producing fungi, and human pathogenic bacteria. In addition, we discuss the various factors (i.e., temperature, relative humidity, soil, microbiota, cultural practices, and plant developmental stage) that can influence the interaction between plant genetic diversity and contaminant. This exposes the necessity of a multidisciplinary approach to understand plant genotype × environment × microbe × management interactions. Moreover, we show that the numerous possibilities of crop/hazard combinations make the definition and identification of high-risk pairs, such as Salmonella-tomato and Escherichia coli-lettuce, imperative for breeding programs geared toward improving microbial safety of produce. Finally, we discuss research on developing effective assays and approaches for selecting desirable breeding germplasm. Overall, it is recognized that although breeding programs for some human pathogen/toxin systems are ongoing (e.g., Fusarium in wheat), it would be premature to start breeding when targets and testing systems are not well defined. Nevertheless, current research is paving the way toward this goal and this review highlights advances in the field and critical points for the success of this initiative that were discussed during the Breeding Crops for Enhanced Food Safety workshop held 5–6 June 2019 at University of California, Davis. Frontiers Media S.A. 2020-04-15 /pmc/articles/PMC7176021/ /pubmed/32351531 http://dx.doi.org/10.3389/fpls.2020.00428 Text en Copyright © 2020 Melotto, Brandl, Jacob, Jay-Russell, Micallef, Warburton and Van Deynze. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Plant Science
Melotto, Maeli
Brandl, Maria T.
Jacob, Cristián
Jay-Russell, Michele T.
Micallef, Shirley A.
Warburton, Marilyn L.
Van Deynze, Allen
Breeding Crops for Enhanced Food Safety
title Breeding Crops for Enhanced Food Safety
title_full Breeding Crops for Enhanced Food Safety
title_fullStr Breeding Crops for Enhanced Food Safety
title_full_unstemmed Breeding Crops for Enhanced Food Safety
title_short Breeding Crops for Enhanced Food Safety
title_sort breeding crops for enhanced food safety
topic Plant Science
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7176021/
https://www.ncbi.nlm.nih.gov/pubmed/32351531
http://dx.doi.org/10.3389/fpls.2020.00428
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