Viable, but non-culturable bacteria: Understanding the risks for food safety

Posted on Jan 1 2019 by admin

This project aims to determine the ability of viable but non culturable bacteria to cause disease.

Salmonella species growing on X.L.D. agar Nathan Reading [CC BY-NC-ND 2.0] — Salmonella species growing on X.L.D. agar
^{Nathan Reading [CC BY-NC-ND 2.0]}

Salmonella or Campylobacter species both cause gastrointestinal disease in humans and other mammals. Consumption of contaminated food is the primary source for both bacterial species.

Often, the bacteria may be in a reduced virulence state (viable but non-culturable) in a food item. It is currently not known to what degree these bacteria contribute to causing disease.

Key methodology:

Basic bacteriology of either Salmonella or Campylobacter
Cell culture for in vitro invasion assays
Culture of C. elegans
Fluorescent microscopy

Study pathobiology, infectious disease and public health

Our research is focused on understanding the behaviour of Salmonella and Campylobacter species in the poultry (layer and broiler) farm environment and how these bacteria are able to persist in the food chain.

Another aspect of our work is to understand virulence aspects of both Salmonella and Campylobacter which contribute to human disease.

Supervisors

Dr Andrea R. McWhorter
Co-supervisor: Associate Professor Kapil Chousalkar
Research area: Pathobiology, infectious disease and public health
Recommended honours enrolment: Honours in Animal Science