Ensuring Produce Safety by Bacteriophages
Project Team
Siyun Wang, Associate Professor of Food Safety Engineering, Principal investigator, Wang Lab, Faculty of Land and Food Systems
Yvonne Ma, Technician
Catherine Wong, PhD student
Linda Lu, Master’s student
Funding
BC Ministry of Agriculture
About the Project
This project will address the gap in microbiological and molecular tools to prevent pathogen contamination specific to BC food industry stakeholders. Through the use of lytic bacteriophages (phages), the research team will identify an approach that is more target-specific than traditional methods (e.g., sanitizers). Phages are promising alternatives due to their ability to self-replicate, kill bacteria rapidly, and their minimal environmental impact.
Research question
How to reduce microbial contaminations on food crops at the farm level by using bacteriophages?
Methods
For both pathogens of interest (Salmonella and E. coli O157), a bacteriophage-based treatment will be developed by applying the treatment on three plants/fresh produce items that are highly relevant to the corresponding pathogen.
Project expected impact
Through improved efficiency of pathogen control at both the pre- and postharvest levels, this project will reduce the number of losses producers experience from contaminated fresh produce. The results of this project will also provide a preventative solution to deal with foodborne pathogens to ensure food safety.