During the Ri.MED Symposium 2024, held recently in Palermo (Italy) Microbiomepost conducted an exclusive interview with Antonia Bruno, from Bicocca University of Milan (Italy).
This interview highlights research focused on using microbial signatures to enhance food traceability, ensuring both safety and quality.
The researcher discusses how microbial communities play a crucial role in fermented foods, such as wine, where specific microbial profiles contribute to the fermentation process and flavor. These microbial “fingerprints” can help trace the origins of food products, even when they share the same cultivar but differ by vineyard.
Extending this concept, the study explores the feasibility of applying microbial tracing to non-fermented foods, using examples such as insect-based foods recently authorized by EFSA and the giant red shrimp, Aristaeomorpha foliacea.
By identifying unique microbial profiles linked to geographic origins, this approach aims to prevent food fraud and maintain quality standards across diverse food categories. The potential applications of microbial traceability offer a promising model for safeguarding the global food supply chain.
