Protecting the Safety of Our Food Supply: Tracking Bacterial Contaminants in Food Processing Systems
Kathryn Boor

My research program integrates the tools of molecular biology and classical microbiology to: (i) rapidly identify and track spoilage and pathogenic bacteria in food processing systems; and (ii) explore factors linking the ability of bacteria to survive food processing (and then ingestion) to cause human and animal disease. This program has a basic research component targeted toward the long-term needs of providing a safe food supply. This research program is integrated with an extension program, which facilitates translation and communication of basic and applied research results to the food processing industry. The major impacts from these programs are the discovery and application of new information for the production of high quality, wholesome food products and the training of highly qualified students for employment in food related sectors of industry, government, and universities.

To assure the quality and safety of food products, it is essential to have the tools for specifically tracking the origin of spoilage organisms and pathogens in these products. To that end, we are currently developing a database of “bacterial fingerprints,” specifically, ribotypes, to represent the range of bacterial flora found in processed dairy products. This database will then be used to identify sources of spoilage flora in the processing environment and, where applicable, in the supply of raw materials, to develop a proactive program to eliminate contamination sources and to ensure safety and extend shelf-lives of food products.

Students participating in this exploration will be given an overview of food safety issues facing consumers in the U.S. and will then be introduced to the tools used to isolate and track spoilage and pathogenic bacteria in food processing systems. Students will observe bacterial appearance on selective and differential microbiological media and then will be introduced to molecular tools used to differentiate bacterial isolates to the strain level.