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

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

Supervisors

Tagged in Honours projects - Animal science, Honours projects - Molecular and biomedical science, Honours projects - Food and Nutrition Science, Honours projects - Andrea McWhorter, Honours projects - Kapil Chousalkar, Honours in Animal Science subtheme - Pathobiology infectious disease and public health, Honours projects - Molecular and biomedical science: Other