Application of Gut Microbiota Research Models and Omics Techniques to the Risk Assessment of Chemical Hazards in Foods

Chemical hazards in foods have become a global public health challenge with the widespread use of chemicals in food processing. Currently, the effects of chemical exposure on human health are usually assessed by relying on complex and invasive assays for physiological and tissue parameters. As “the inhabitant” in the digestive tract, the gut microbiota has been the subject of numerous studies in recent years that suggest a possible link to food hazards. Changes in the abundance and function of the gut microbiota in response to foodborne contaminants may have the ability to determine the potential risk of food hazards. Non-invasive assays for the gut microbiota, a “microbial organ” sensitive to food safety hazards, have great potential for application in the safety risk assessment of chemical hazards in foods. In addition, the gut microbiota metabolizes and transforms certain chemicals and can also influence the toxicity and bioavailability of chemicals by modulating the host’s immune system, barrier function and metabolic pathways. Therefore, understanding the interaction between the gut microbiota and food hazards is important for assessing food safety and developing effective intervention strategies. This article reviews the applications, advantages, limitations and challenges of gut microbiota research models and omics technologies in the safety risk assessment of chemical hazards in foods. It aims to provide a scientific basis for the monitoring and risk assessment of food hazards and to provide new insights into the application of gut microbiota research models and omics techniques.