(Meta)genomics of bacteria and antimicrobial resistance from different food production systems

有许多食品生产系统，如有机和自由放养，其中包括各种做法，以改善动物福利，减少或避免使用人造化肥、杀虫剂和抗生素。这些非传统方法生产的食物通常更昂贵，而且声称对人类和地球更健康，尽管这一点的证据往往相互矛盾。在新冠肺炎大流行期间，人们对环境和健康问题的意识增强，以及在家用餐的增加等多种因素，促成了有机食品销售额15年来最大的同比增长。该项目将利用全面的微生物学和(元)基因组学方法来了解微生物病原体和抗菌素耐药性(AMR)负担，从而了解通过有机、自由放养和传统系统生产的食品的食品安全，并将包括湿实验室和干实验室组成部分，包括研究设计、基于培养的微生物学以及短读和长读基因组和元基因组测序。

There are many food production systems, such as organic and free-range, which variously include practices to improve animal welfare and reduce or avoid the use of artificial fertilisers, pesticides and antibiotics. Food produced by these non-conventional methods is often more expensive and is claimed to be healthier for people and the planet, although evidence for this is often contradictory. During the COVID-19 pandemic, a variety of factors including greater awareness of environmental and health issues and increased consumption of meals at home has contributed to the biggest year-on-year increase in organic sales in 15 years. The project will utilise comprehensive microbiological and (meta)genomic approaches to understand the microbial pathogens and antimicrobial resistance (AMR) burden, and thus the food safety of foods produced through organic, free-range and conventional systems, and will include both wet lab and dry lab components, including study design, culture-based microbiology and both short-read and long-read genome and metagenome sequencing.