## 3 Omics for Detection of Pathogens and Spoilage Microorganism in Aquatic Food Products  
Fish spoilage begins promptly when a fish dies and is a consequence of three types of deteriorative changes. The first is autolysis caused by fish enzymes; the second is bacterial decomposition, which starts while autolysis is proceeding; and finally, the third is the  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Omic Technology** & **Seafood** & **Extraction Method** & **Identification Technique** & **Data Analysis** & **Results** & **Reference** \\ \hline \multirow{10}{*}{Lipidomics} & \multirow{8}{*}{ \begin{tabular}{c} Basa catfish (_Pangsins_ \\ _lucovirth_) and Sole fish \\ _(Cymoglsuss semilexis_ _Gunther_) \\ \end{tabular}  } & \multirow{8}{*}{ \begin{tabular}{c} [PERSON] et al. \\ method \\ \end{tabular}  } & \multirow{8}{*}{ \begin{tabular}{c} [PERSON] et al. \\ method \\ \end{tabular}  } & \multirow{8}{*}{ \begin{tabular}{c} UHPLC-QE \\ Orbitrap MS \\ \end{tabular}  } & \multirow{8}{*}{\ \begin{tabular}{c} PCA, \\ OPLS-DA, VIP \\ \end{tabular}  } & \multirow{8}{*}{ \begin{tabular}{c} ICA total of 165 lipid \\ molecules were screened \\ out as discriminative \\ features and authentication- \\ \end{tabular}  } \\  & & & & & & \\  
chemical changes, which can produce rancid odors and flavors [92]. Chilling can slow down this process and prolong the shelf life of aquatic food products [93], but under particular storage conditions there are Specific Spoilage Organisms (SSOs) that can be dominated against others and produce metabolites serving for the development of off-flavors and off-odors in aquatic food products, causing their sensory rejection [63]. Omic technologies are found to be effective in the quality control of perishable foods. More specifically, it has been stated for years that proteomics has been successfully applied for the identification and detection of pathogenic and spoilage microorganisms [94] and, till now, has been successfully used for the identification of proteins related to bacterial infection [95]. Moreover, according to [PERSON] et al. [96], metabolomic analysis using HPLC/MS was performed in shrimp (_Marsupenaus japonicus_) intestinal contents. Data indicate clear changes in that the metabolic profiles of shrimp intestines after _V. parah haemolyticus_ infection. More specifically, 39 metabolites changed significantly after the infection. Nevertheless, it is essential and extremely important to distinguish the existence or nonexistence of microorganisms in food, as well as nutrients like fats, proteins, preservatives, or additives that are related to the microbial growth and stability [97]. The molecular processes are adequately reflected by the proteomics techniques, and as a result, proteomics could be a powerful tool for the characterization of proteomes of any aquatic food products and the identification of molecular markers for their quality and safety [14]. Several years ago, during the processing, preservation, and storage of seafood, proteomic technologies were used for the identification of common pathogenic bacteria like _Acinetobacter_, _Aeronomas_, _Bacillus_, _Carnotarium_, _Custiidium_, _Listeria_, _Photobacterium_, _Pseudomonas_, _Stentropomonas_, _Sheuannella_, _Staphylococcus_, _Vibrio_, _Campilobacter_, _Staphylococcus_, and _Enterobacter_[98; 99; 100]. Since then, not only proteomics is becoming increasingly popular in the characterization of the virulence of microbial pathogens during the processing and storage of aquatic food products, but also next generation sequencing (NGS) shows the potential and usefulness for the determination of microflora related to foodborne diseases and deterioration of seafood [3; 83; 86]. By using metagenomics technologies, prediction for the presence of pathogens and spoilage microorganisms along with the characterization of unknown microbiota can be accomplished and determined from modifications that have been observed in entire microbial communities.