Foodchain microbiome

Credit - Mark Stebnicki

Fresh produce microbiomes to address food safety and spoilage while enhancing consumer health benefits.

Researching the microbiome of rockmelons, lettuce, spinach and tomatoes to find novel solutions for reducing microbial spoilage and food safety risks while enhancing the fresh produce health benefits.

Credit - Dana Sredojevic

Investigating the impact of anti-microbials on responses of key pathogens and microbial communities in processed meat for enhanced microbial safety and shelf-life.

To meet consumer demands of meat products that are free from synthetic preservatives, researchers are exploring the impact of adding natural anti-microbials in order to influence the microbiome of meat to ensure safety and extend shelf-life.