Transcriptomic-proteomic integration: A powerful synergy to elucidate the mechanisms of meat spoilage in the cold chain

The ubiquity and diversity of spoilage microorganisms in the cold chain have caused incessant spoilage occurrences, resulting in significant economic losses to food industries and households. Food microbiological studies have mainly focused on microbial changes in food products induced by pathogenic bacteria due to the complexity of the bacterial community associated with spoilage. Hence, the need to understand the spoilage mechanisms of key spoilers becomes imperative. In recent years, transcriptomics and proteomics have been very productive in providing clarity to molecular investigations, including gene expression, regulation, and the intricacies underlying the biological process. In this review, we discussed recent advances in both technologies, as well as recent studies applying these tools to evaluate the regulatory mechanisms of spoilage bacteria in different conditions. We reviewed studies on stress conditions, biofilm formation, quorum sensing (QS), food matrix and environment, bioactive substances, and inhibitory agents. From these findings, future studies should consider the adoption of transcriptomic-proteomic integration in studying the adaptation mechanisms; biofilm development, composition and load; spoilage regulators; and specificity of autoinducers in QS systems of Gramnegative bacteria. Such measures will ensure reliable validation of results, elucidate novel genes of current unknown functions, and aid in the development of new preventive and control strategies against food spoilage.