The Use of Omics in Hazard Characterisation

Omics technologies, such as Whole Genome Sequencing (WGS), have impacted food safety through its incorporation into epidemiological investigations. While there are still many questions surrounding the use of WGS in source identification, the technology has already been adopted by a number of public health agencies. Academia, industry, and regulatory bodies, however, have only just begun to explore the integration of omics data into microbial risk assessment (MRA).

MRA consists of four stages: Hazard Identification; Exposure assessment; Hazard Characterization; and Risk Characterization. In Hazard Identification, organisms that can potentially confer an adverse health effect are identified and defined. In Exposure Assessment, the dose at the moment of exposure is determined. In Hazard Characterization, the probability and severity of a disease outcome is determined as a function of the dose. Finally, in Risk Characterization the overall probability and severity of the illness is determined, including variability and uncertainty.

In this presentation, we will discuss the issues and challenges in using omics data in hazard characterization. The data may aid in decreasing the variability and uncertainty present in this stage. Current research suggests omics may be integrated in a number of ways from defining the differences in virulence between bacterial strains to the identification of biomarkers that may suggest increased virulence of a pathogen or susceptibility of a host. The use of omics in MRA is just beginning and, as it has with epidemiology, it is sure to have a big impact on how we characterize hazards in our food supply.