A Novel Lactic Acid Bacteria Consortium for Controlling Foodborne Pathogens on Ready-To-Eat Foods and Drain

There remains a high incidence of foodborne illness and product recalls due to contamination such as Listeria. Salmonella and E. coli. Although a range of synthetic preservatives are available there is a preference for natural antimicrobial agents such as protective cultures. In the proposed research a novel combination of lactic acid bacteria developed by Biointeligenza will be optimized in terms of dosage for controlling a range of pathogens on Ready-to-Eat foods (deli meat, mushrooms, lettuce) stored under different conditions. The ability of protective cultures to reduce pathogen persistence in drains will also be assessed. The key benefits of protective cultures is the ability to inhibit the growth of pathogens without the negative side-effects associated with chemical preservatives. The results from the study will be a further step in commercializing the INOCUBAL product produced by the partner.

Faculty Supervisor:

Keith Warriner

Student:

Partner:

Solutions Biologiques Intelligents – Biointelligenza Inc

Discipline:

Life Sciences

Sector:

Professional, scientific and technical services

University:

University of Guelph

Program: