Abstract: The Institute for Food Safety and Health (IFSH); International Life Sciences Institute, North American Branch; and the Food Research Institute (FRI) of the University of Wisconsin-Madison brought together more than one hundred academics, regulators, and industry experts for a symposium “Microbiomes in Food Safety, Food Quality, and Human Health” on September 28, 2017, in Burr Ridge, Illinois. The human gut microbiome and its relationships with diet and disease were highlighted, while the microbiomes of food, food animals, and food manufacturing environments were also discussed. Metagenomic methods have broad diagnostic, therapeutic, and other impacts that several speakers explored. Starting from these topics, the meeting addressed several important questions: How can microbiome knowledge be used to benefit human health? How is the food industry using this information to improve food safety? And how are regulatory agencies using the flood of microbiome information to inform their decisions?
Citation: Bedale W. Meeting Report: Microbiomes in Food Safety, Food Quality, and Human Health. Food Protection Trends, vol. 38, no. 3, pp. 226-231, May 2018.
This work was supported in part by the ILSI North America Gut Microbiome Committee.