SBIR Phase I: Use of Bacteriophages to Prevent Foodborne Illness Associated with Raw Produce

这项小型企业创新研究第一阶段的研究开发了一种基于噬菌体的喷雾/浸泡消毒整个或切片的新鲜农产品。这项研究将利用关键的专利申请过程，这将降低噬菌体制剂商业规模生产的成本和安全问题。通过利用多宿主范围、替代性宿主扩增噬菌体，该产品最终将有效对抗与水果和蔬菜相关的一系列病原菌。这项研究的更广泛影响将是制定一种具有成本效益的方法，以减少或消除新鲜农产品上的食源性病原体。 虽然美国拥有世界上最安全的食品供应，但食品被致病菌污染是我们社会的一个主要问题。饮食习惯、农产品生产和加工方法、全球农产品采购的变化，以及以前未被认识到与生农产品有关的病原体的出现，增加了与生水果和蔬菜有关的疫情爆发的可能性。 常用的消毒剂只能在很小的时间内达到推荐的细菌减少效果。因此，存在对将由所提出的噬菌体制剂满足的廉价且成本有效的产品净化方法的显著需求。

This Small Business Innovation Research Phase I research develops a bacteriophage-based spray/dip to disinfect whole or sliced fresh produce. This research will utilize key patent pending processes that will reduce the cost and safety concerns of commercial-scale production of bacteriophage preparations. By utilizing multiple-host-range, alternative host amplified bacteriophages, the product will ultimately be effective against a range of pathogenic bacteria associated with fruits and vegetables. The broader impact of this research will be the formulation of a cost-effective method to reduce or eliminate foodborne pathogens on fresh produce. Although the United States has the safest food supply in the world, contamination of food products by pathogenic bacteria is a major concern of our society. Changes in dietary habits, methods of produce production and processing, global sourcing of produce, and the emergence of pathogens previously not recognized for their association with raw produce have enhanced the potential for outbreaks associated with raw fruits and vegetables. Commonly used disinfectants achieve the recommended bacterial reduction only a small percentage of the time. Thus, there is a significant need for inexpensive and cost-effective produce decontamination processes that will be met by the proposed bacteriophage preparation.