Natural, organic, and preservative-free foods are in high demand, and food quality control is essential for ensuring the safety, taste, appearance, and health value of food products throughout the supply chain. Microbial volatile organic compounds (MVOCs) can be used as biomarkers for toxins and spoilage, and some MVOCs can be human carcinogens and neurotoxins. MVOCs are produced by microorganisms such as bacteria and fungi during physiological processes such as lipid oxidation, fermentation, and fruit ripening. They can lead to food spoilage and economic losses by affecting the sensory properties, composition, flavor, shelf life, and safety of foods. Food security is a complex issue that involves many fields, including agriculture, economics, public health, microbiology, chemistry, food engineering, and artificial intelligence. Stakeholders should address the gaps in MVOC detection to revisit and upgrade food regulations. Given the health risks and economic implications, this chapter provides insight into MVOC-associated emerging technologies for regulatory assessments.
TopProblem Statement
There is a need to increase the surveillance of microbial volatile compounds to improve food regulations and avoid foodborne illness. More research can help update standardized safety protocols and thresholds for various food products, ensuring consistent quality and safety on a global scale(White et al., 2023). Microbial volatile organic compounds are a diverse group of molecules released during the metabolic processes of fungi, bacteria, and other microorganisms (Weisskopf et al., 2021). Food microbiologists and chemists detect MVOCs as indicators of food spoilage. A rise in the levels of certain MVOCs might indicate the growth of spoilage organisms before any visible signs appear, potentially compromising the shelf life and safety of the product (Lemfack et al., 2018). For example, the production of ethanol and acetone by yeasts and bacteria is a sign of fermentation and spoilage in fruit juices and wine (Liszkowska & Berlowska, 2021). MVOCs are produced by a portion of the total microbial community in both perishable and non-perishable foods (Rering et al., 2020).
Figure 1.
Food security is an interdisciplinary matter of importance
Public health professionals are working to prevent foodborne illnesses by improving food safety practices throughout the food supply chain, from growing and harvesting crops to processing, transporting, storing, and marketing food to consumers (Getele, 2023). Volatiles produced by certain pathogenic bacteria can impart off-flavors and aromas, toxic compounds, and cause food poisoning (Chen et al., 2017). Carcinogens or neurotoxins, aflatoxins, ethylene oxide, aristolochic acid, and nitrosamines, enter the food supply at any point (Kobets et al., 2022). The most common foodborne illnesses are caused by Campylobacter, Norovirus, Salmonella, Staphylococcus aureus and, Clostridium perfringens (Bintsis, 2017), leading to the loss of 33 million disability-adjusted life years (Havelaar et al., 2015). These illnesses can range from mild gastrointestinal symptoms, such as vomiting and diarrhea. Foodborne illness can lead to severe conditions such as kidney and liver failure, brain and neural disorders, reactive arthritis, cancer, and death (Ali & Alsayeqh, 2022). During processing, storage, and distribution, polycyclic aromatic hydrocarbons, benzene, benzo[a]pyrene, or heterocyclic amines can affect food quality and safety (Kobets et al., 2022). In essence, the topic of MVOCs in food safety informs public policy across multiple sectors. When leveraged effectively, it can drive societal progress by ensuring safer food supplies, promoting economic growth, safeguarding public health, and advancing sustainability goals (Al-Mandhari et al., 2019).