BBSRC Institute Strategic Programme: Microbes and Food Safety

BBSRC 研究所战略计划：微生物与食品安全

• 批准号: BB/X018814/1
• 负责人: Andrew Grant
• 金额: $ 95.48万
• 依托单位: University of Cambridge
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2023
• 资助国家: 英国
• 起止时间: 2023 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FX018814%2F1
• 关键词: BBSRC; Institute; Strategic; Programme; Microbes

The Microbes and Food Safety (MFS) ISP will provide an understanding of how microbial threats, such as pathogens and spoilage-causing bacteria, evolve and interact to affect food safety and develop strategies to reduce their impact on health and the economy. We take for granted that most of the food we eat in the UK is free from the risk of microbial pathogens but the Food Standards Agency (FSA) estimates that around 2.4 million cases of microbial foodborne illness occur everyyear, costing in excess of £9 billion. There is also an economic threat of food waste through spoilage, increasing retail costs; up to 25% of food spoilage is due to the action of microbes. Our mission is to reduce human foodborne illness through improved food safety and to reduce waste due to food spoilage. To do so, we will address key food safety questions in three Themes: 1) what and where are the microbial threats in foods? 2) What are the factors associated with the survival and success of microbial threats? 3) How can we use this information to improve food safety and reduce foodwaste?Throughout this programme, we will focus on key organisms and issues of strategic importance for food safety, in which we will exploit and further develop our demonstrable expertise. These are Campylobacter, Salmonella, Listeria, Pseudomonas, antimicrobial resistance (AMR) and the identification of emerging microbial threats through the use of metagenome sequencing. As microbial threats such as pathogens and spoilage-causing bacteria exist as complex microbial communitiesacross the food chain, we focus not only on the key organisms of interest, but we will also study the other microbes present which may support their survival or persistence.In Theme 1, MICROBIAL THREATS FROM FOODS IN ESTABLISHED AND EVOLVING FOOD SYSTEMS, we will identify what microbial threats are present in our food - particularly newer food types. Our aim is to understand how microbial threats spread and cause disease or food spoilage by studying the genetic diversity and dynamics of gene flow within populations of foodborne bacteria. In particular we will assess evolving microbial threats from foods associated with shifts in consumer preference, trading relationships and climate change. In Theme 2, MICROBIAL SURVIVAL IN ESTABLISHED AND EVOLVING FOOD SYSTEMS, we will define the factors associated with the survival and success of microbial threats. Our aim is to understand microbial survival and adaptation better by understanding the lifestyle of the bacteria present, e.g. biofilms, community associations and/or metabolism without growth. To do this we will use our specialised core services, including informatics, sequencing and microscopy to investigate samples taken from throughout the food chain and also from human clinical samples.In Theme 3, FLEXIBLE CAPABILITIES TO REDUCE FOOD SAFETY THREATS AND RESPOND TO EMERGING NATIONAL NEEDS, we will use the data generated in the first two themes to improve food safety and reduce food waste. We will work with our stakeholders within QIB, academia, government and industry to apply the scientific evidence derived from our fundamental research to improve the evaluation of future risk and to inform the control of threats to food safety and resilience. Our capability will remain flexible so that we can respond quickly to unexpected emerging national needs as required.Our aim with this programme of work is, with our established stakeholders, to improve the production of safe and nutritious foods and reduce loss of food from spoilage through the delivery of scientific knowledge and acting as a knowledge and training hub for microbial food safety.

微生物与食品安全 (MFS) ISP 将帮助人们了解病原体和腐败细菌等微生物威胁如何进化和相互作用以影响食品安全，并制定策略以减少其对健康和经济的影响。尽管我们在英国吃的大部分食物都没有微生物病原体的风险，但食品标准局 (FSA) 估计每年会发生约 240 万例微生物食源性疾病，造成的损失超过90 亿英镑还存在食品腐败造成的经济威胁，高达 25% 的食品腐败是由于微生物的作用造成的。我们的使命是通过改善食品安全来减少人类食源性疾病。为此，我们将在三个主题中解决关键的食品安全问题：1) 食品中的微生物威胁是什么以及在哪里？2) 与微生物威胁的生存和成功相关的因素是什么？ ） 如何我们可以利用这些信息来改善食品安全并减少食品浪费吗？在整个计划中，我们将重点关注对食品安全具有战略重要性的关键微生物和问题，其中我们将利用和进一步发展我们可证明的专业知识，这些是弯曲杆菌、沙门氏菌、李斯特菌、假单胞菌、抗菌素耐药性 (AMR) 以及通过使用宏基因组测序来识别新出现的微生物威胁，因为病原体和腐败细菌等微生物威胁的存在非常复杂。为了研究整个食物链中的微生物群落，我们不仅关注感兴趣的关键生物体，而且还将研究可能支持其生存或持久存在的其他微生物。在主题 1“已建立和不断发展的食品系统中来自食品的微生物威胁”中，我们将确定我们的食物中存在哪些微生物威胁 - 特别是新的食物类型。我们的目标是通过研究了解微生物威胁如何传播并导致疾病或食物腐败。特别是，我们将评估与消费者偏好、贸易关系和气候变化变化相关的食品中基因流动的多样性和动态性。我们将定义与微生物威胁的生存和成功相关的因素，我们的目标是通过了解存在的细菌的生活方式来更好地了解微生物的生存和适应。为此，我们将使用我们的专业核心服务，包括信息学、测序和显微镜来研究从整个食物链以及人类临床样本中采集的样本。在主题 3 中，灵活的功能。为了减少食品安全威胁并满足新兴的国家需求，我们将使用前两个主题中生成的数据来改善食品安全并减少食品我们将与 QIB、学术界、政府和行业内的利益相关者合作，应用从我们的基础研究中获得的科学证据，以改进对未来风险的评估，并为控制食品安全和复原力提供信息。灵活，以便我们能够根据需要快速响应意外出现的国家需求。我们这项工作计划的目标是与我们既定的利益相关者一起，通过提供科学的指导，改善安全和营养食品的生产，减少因腐败而造成的食品损失。知识并充当知识和培训中心微生物食品安全。

项目成果

Identification of Campylobacter jejuni and Campylobacter coli genes contributing to oxidative stress response using TraDIS analysis.

• DOI: 10.1186/s12866-024-03201-y
• 发表时间: 2024-02-01
• 期刊: BMC MICROBIOLOGY
• 影响因子: 4.2
• 作者: Stoakes, Emily;Chen, Xuanlin;Kalmar, Lajos;Baker, Dave;Evans, Rhiannon;Rudder, Steven;Grant, Andrew J.
• 通讯作者: Grant, Andrew J.