Led By Dharamdeo Singh
Join Us for a Webinar on Using Genomics To Develop Control Approaches for Salmonella In Dry Foods.
Salmonella poses a significant risk to food safety, including dry foods such as cereals, nuts, seeds, peanut butter etc. The presence of Salmonella is particularly concerning because these foods often have a long shelf life and can serve as a potential source of infection over an extended period.
To effectively control and prevent Salmonella contamination in dry foods, it is crucial to understand the genomics of this bacterium and its behaviour in these environments. This genomic approach will allow researchers to identify specific genetic traits and markers associated with the ability of Salmonella to survive and persist in dry food matrices and to develop targeted control approaches to mitigate risk such as identifying genes involved in stress response, biofilm formation, antimicrobial resistance, transmission dynamics and their susceptibility to phage-based control measures. Furthermore, genomics can aid in the development of rapid and accurate detection methods of Salmonella, allowing for timely identification and containment of contamination events.
Leveraging genomics to study Salmonella in dry foods is a promising approach to developing effective control strategies which can enhance surveillance, implement preventive measures, reduce foodborne illnesses and maintain consumer confidence in the food industry.