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.

微生物和食品安全（MFS）ISP将提供了解微生物威胁（例如病原体和引起变质细菌），进化和相互作用以影响食品安全和开发策略以减少其对健康和经济影响的影响。我们认为，我们在英国食用的大多数食物都没有微生物病原体的风险，但食品标准局（FSA）估计，每年约有240万例微生物食品生病病例发生，耗资超过90亿英镑。通过腐败，增加零售成本，粮食浪费也存在经济威胁；多达25％的食物变质是由于微生物的作用。我们的任务是通过改善食品安全并减少因食物变质而减少浪费的疾病。为此，我们将以三个主题解决关键食品安全问题：1）食品中的微生物威胁在哪里？ 2）与微生物威胁的生存和成功有关的因素是什么？ 3）我们如何使用这些信息来改善食品安全并减少食品杂物？在整个计划中，我们将专注于关键的生物体和对食品安全的战略重要性问题，我们将利用并进一步发展我们的可证明的专业知识。这些是弯曲杆菌，沙门氏菌，李斯特菌，假单胞菌，抗菌耐药性（AMR）以及通过使用元基因组测序来鉴定出现的微生物威胁。由于病原体和引起变质的细菌等微生物威胁是整个食物链中复杂的微生物群落的存在，我们不仅将重点放在关键的关键组织上，而且我们还将研究存在的其他微生物，这些微生物可能支持其生存或持久性。在主题1，在建立和不断发展的食品系统中，我们将在食品中尤其是食物中的食物中的食物中的食物，我们将在食品中脱颖而出。我们的目的是通过研究食源性细菌种群中基因流动的遗传多样性和动力学来了解微生物威胁如何扩散并引起疾病或食物变质。特别是，我们将评估与消费者偏好，交易关系和气候变化相关的食物中不断发展的微生物威胁。主题2，在建立和不断发展的食品系统中的微生物生存，我们将定义与微生物威胁的生存和成功相关的因素。我们的目的是通过了解存在的细菌的生活方式，例如生物膜，社区协会和/或代谢而没有增长。为此，我们将使用我们的专业核心服务，包括信息信息，测序和显微镜来调查从整个食物链中以及人类临床样本中采集的样本。在主题3中，灵活的能力来减少食品安全威胁并响应新兴的国家需求，我们将使用前两个主题中产生的数据来改善食品安全并减少食品安全并减少食品浪费。我们将与QIB，学术界，政府和行业中的利益相关者合作，应用我们的基本研究中获得的科学证据，以改善对未来风险的评估，并为对食品安全和弹性的威胁提供控制。我们的能力将保持灵活性，以便我们可以根据需要快速响应意外的国家需求。我们的目标是，我们的工作计划是，我们既定的利益相关者都可以改善安全和营养食品的生产，并通过提供科学知识的交付和作为微生物食品安全的知识和培训枢纽，从而减少食物的损失。

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.