Abstract
Proteomics tools have vast potential for the discrimination and classification of food spoilage pathogens. In this chapter, mass spectrometric approaches for bacterial identification of strains isolated from food are reviewed, focusing on matrix-assisted laser desorption/ionization mass spectrometry profiling and bottom-up identification of peptides by electrospray ionization tandem mass spectrometry coupled to liquid chromatography. Besides species identification, one of the most promising approaches is the determination of biomarkers to trace sources of contamination and ensure food safety or prevent foodborne disease outbreaks. The search for biomarker proteins or peptides by proteomic tools is described, giving special attention to bacterial typing of serotypes, pathotypes, or clonal lineages. Advantages and disadvantages of the most common methodologies are described and applications to food control purposes are summarized.
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