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

这项小企业创新研究的第一阶段研究开发了一种基于噬菌体的喷雾/浸渍消毒整个或切片新鲜农产品。这项研究将利用正在申请专利的关键工艺，这将降低商业规模生产噬菌体制剂的成本和安全问题。通过利用多宿主范围，替代宿主扩增噬菌体，该产品最终将有效对抗一系列与水果和蔬菜相关的致病菌。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来减少或消除新鲜农产品上的食源性病原体。虽然美国的食品供应是世界上最安全的，但食品被致病菌污染是我们社会关注的主要问题。饮食习惯、农产品生产和加工方法、农产品全球采购的变化，以及以前未认识到与生农产品有关的病原体的出现，都增加了与生水果和蔬菜有关的疫情爆发的可能性。常用的消毒剂只有一小部分时间能达到建议的细菌减少效果。因此，对廉价和具有成本效益的农产品去污工艺有很大的需求，这将由提议的噬菌体制备来满足。

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.