Highlights from our ‘Hot topics in food microbiology’ event

29 October 2024 | Greg Jones, Microbiology Training Specialist

On the 10 October, we welcomed member and non-member delegates from across the world to our popular ‘Hot topics in food microbiology’ conference.

Covering areas of greatest current concern within the food microbiology industry, the ‘Hot topics in food microbiology’ event was strongly supported by prestigious experts in fields that included food microbiology, bioengineering, biotechnology, clinical science, and genomics and epidemiology.

We would also like to acknowledge and thank our many sponsors on the day who included:

• bioMérieux – a provider of diagnostic solutions, systems, reagents, software and services for the food microbiology testing industry.
• Gold Standard Diagnostics – a provider of diagnostic test kits and instruments for the bioanalytical testing of food, which includes its Afnor and AOAC accredited rapid microbiological method technology portfolio Microgen.
• MedScience – who through its clinical diagnostic portfolio offers laboratory and sterilisation instruments for the food, beverage, dairy and agricultural sectors.
• Merck – a specialist in food and beverage testing and manufacturing, whose services include microbiological analysis, PCR pathogen analysis testing, pathogen screening kits, quality indicator testing devices, hygiene monitoring instruments and on-demand culture media preparation.
• Neogen – a provider of food safety solutions, whose portfolio includes solutions that span the disciplines of diagnostics, genomics, and prevention and mitigation.
• SGL – a provider of solutions to ensure food safety and quality throughout the microbiology testing process.

Further sponsorship support was provided by Hygiena and ThermoFisherScientific.

In this blog, we provide an overview of the key presentation sessions, topics and issues that were discussed.

Cronobacter sakazakii survival in the food production environment and the potential of antimicrobial lipids

Presented by Katie Phair, South East Technological University, Carlow, Ireland

Kicking off proceedings, Katie took us through her PhD research, funded by the Irish Research Council, investigating the virulence of the foodborne pathogen Cronobacter sakazakii in food production environments.

Having referenced some recent high profile Cronobacter contamination outbreaks and outlined how harmful the pathogen can be to specific population groups such as infants, the elderly and the immunocompromised, Katie outlined the potential of antimicrobial lipids to fight this.

The FDA has recently highlighted Cronobacter sakazakii as a notifiable pathogen, which requires specific control methods. So it was really valuable for delegates to hear Katie’s research, and how fatty acids can be used to reduce biofilm formation, a key virulence mechanism enabling the Cronobacter pathogen to reside within the food production environment.

Pathogen surveillance in agriculture, food and environment (PATH-SAFE) programme

Presented by Dr Ed Haynes, Programme Fellow, FERA

Next attendees were taken through Pathogen Surveillance in Agriculture, Food and Environment (PATH-SAFE), which is a 4-year, cross government programme, led by the FSA and utilising £24m funding from the HMT Shared Outcomes Fund (SOF) and match funding from a range of government and academic delivery partners.

With its aim of developing a pilot national surveillance network, the programme uses the latest DNA-sequencing technology and environmental sampling to improve the detection, and tracking of foodborne human pathogens and AMR, through the complete agri-food system from farm-to-fork.

Having outlined PATH-SAFE’s four pillar themes including data sharing and analytics, onsite diagnostics, antimicrobial resistance and foodborne diseases, Dr Haynes explained how that would translate into the piloting of a better national surveillance system. Essentially, experts from a range of disciplines have been brought together to explore innovative surveillance approaches. This includes the development of a genomic data platform, generation of new knowledge, and application of new surveillances methods and approaches.

Dr Haynes who completed his PhD at the University of York and has an extensive background in genomic epidemiology, then took delegates through two example projects within the PATH-SAFE programme. These included exploring the use of onsite diagnostic technologies in the food sector outside of the conventional laboratory environment and assessing antimicrobial resistance in animal feed and bulk tank milk.

Ultimately, the best results are always achieved through collaboration. So what is great and interesting about this project, is that something that started off as collaboration between just 9 core government departments who developed the programme idea, has now grown to a collaboration of more the 65 organisations.

There is also a healthy mix of organisations from across government, academia and industry. This was really important to ensure, as while ideas can be generated in isolation, true innovation will only happen with healthy inclusion and collaboration.

Unveiling the hidden dangers: genomic insights into foodborne pathogens in ultra-processed foods

Dr Marie Chattaway, Pathogen Lead for Salmonella Reference Service, UKHSA

Ultra-processed foods are very much a hot issue at present. So, Dr Chattaway’s presentation exploring the critical role of genomic surveillance at the UK Health Security Agency (UKHSA) in detecting and managing foodborne pathogens, with a special focus on ultra-processed foods was especially compelling.

Having provided some background context to the history of epidemiology, some foodborne infectious diseases and what the UKHSA does, Dr Chattaway brought the discussion back to what her team does in the Gastrointestinal Bacteria Reference Unit. This includes undertaking specialist diagnostic tests for notifiable pathogens, that hospitals cannot do, and liaising with different industries regarding outbreak detection.

With over two decades experience as a Clinical Scientist and currently studying to become a consultant microbiologist, Dr Chattaway went on to provide examples of some high-profile outbreaks that we have seen in particular types of food in recent years, and how these were more common in particular demographic groups.

Attendees were then shown what types of food can pose the highest risks and how genomics and advanced surveillance techniques can identify sources of contamination, track the spread of infections and help ensure food safety.

In conclusion, delegates were informed that while transformative genomic methods are revolutionising pathogen detection and outbreak response, there is not a one size fits all approach. For the best results it must be tailored on a case-by-case basis depending on the outbreak scenario.

Listeria monocytogenes persistence in food production environments: a genomic and metagenomic perspective

Dr Maria Diaz, Research Scientist, Quadram Institute

In this presentation, attendees were updated about the persistence of Listeria monocytogenes in food production environments and how genomics and metagenomics technologies can help improve our understanding of the pathogen's survival strategies, so we can improve intervention methods to ensure better food safety

Dr Diaz who holds a PhD and master’s degree in food biotechnology from the University of Oviedo in Spain, went on to outline the number of foodborne outbreak cases featuring this pathogen, typical contamination routes and how cases are appearing in wider food category groups. She also detailed some genetic traits that can make the survival of these pathogens more persistent.

Delegates were also introduced to research explaining why Listeria biofilms can adapt to the stressors in Food Processing Environments and taken through an example of the Institute’s testing and analysis process at a particular factory site. The latter sought to examine the natural populations of microbes present in that environment that could be supporting the survival and transmission of Listeria.

With ongoing foodborne outbreaks and the persistence of Listeria monocytogenes in food production environments, the work of the Quadram Institute will continue to be critical both now and in the future.

E. coli STEC – The current situation, the science and legislation

Cedric Gerard, Food Safety Microbiology Team, Nestle Research Centre

Next attendees were given an introduction and update on the situation with STEC, and a recap on some of the most high-profile outbreaks and common vehicles behind its transmission from Cedric Gerard, a long-term Nestle employee and Food Microbiology and Quality graduate from the University of Technology in Nancy, France.

Referencing several different studies, Cedric posed the question that maybe we need to move beyond the existing 7 serogroup strains that epidemiology has guided us towards and be even more detailed in our pathogen assessment and detection.

Having explored the differences in approach in different countries and challenges with control measures, Cedric concluded that the controls for STEC should be more thorough – throughout all stages of the food chain including GAP, GHP, GMP and process controls. This is even more important when you consider that STEC is a significant hazard in many more raw materials than minced meat and raw milk.

Monitoring product freshness with electrical gas sensors in packs

Dr Max Grell, Blakbear Ltd

Innovation is important in all areas of food microbiology. So it was interesting to hear about a new way of measuring the shelf-life of packs of food, which has traditionally involved a combination of sensory and microbiological techniques, which can be costly and requires coordination of laboratories, sensory panels and multiple packs of food.

Introducing BlakBear, Dr Grell, who holds a PhD in Bioengineering from Imperial College London, showed how the solution’s digital freshness sensors and AI software can enable us to measure the shelf-life of a single pack of food in real-time.

Demonstrating two versions of the solution device, Dr Grell showed how the ongoing measurement of gases and temperature inside packs of food, can enable those using them to get a more accurate picture of that food pack’s shelf-life, based on the external pressures it is exposed to.

To reiterate this point, Dr Grell talked delegates through the extensive trials that the solution has gone through with Campden BRI, when its sensors were placed in packs of raw meat. Simulating a traditional shelf-life scenario for this type of product from its manufacture right through to its purchase and journey home with a consumer, testing was done throughout to show how its real-life shelf-life can vary based on the varying temperatures it can be exposed to during this supply journey.

From food manufacturer and distributors to food retailers, besides its value to those involved in the food supply chain, attendees where shown how consumers can become better informed about shelf-life dates too, as the sensor technology via food pack labelling can easily be scanned with a smartphone using NFC.

The product offers exciting potential for the food industry in better predicting shelf-life and spoilage thresholds of packaged food.

Bacteriophages as biocontrol strategies for the food industry

Annette Sansom, Section Lead, Microbiology, Campden BRI

Wrapping up the day, long-term Campden BRI employee Annette Sansom, who also holds an advisory board position with the Innovate UK Phage Innovation Network, provided delegates with an interesting overview of bacteriophages and their potential use for biocontrol in the food industry.

It is an area that is currently seeing a rapid increase in interest, due to the antimicrobial resistance problem that we have been encountering. Bacteriophages offer an excellent alternative thanks to their specificity and their effectiveness in targeting harmful or just a general nuisance bacterium.

Having taken attendees through example studies of their use in food processing and agricultural environments, and other recent advances in the field, delegates were left in no doubt about how these natural antibacterial agents can enhance food safety and sustainability.

Annette rounded off her presentation by outlining the regulatory status regarding phage-based technologies, which is currently rather vague and varies throughout different regions across the world.

However, despite this the future prospects regarding the use of bacteriophages for biocontrol in the food industry looks good. And with ongoing collaboration, research and development, the use of bacteriophages can assist with the goals of improving food safety, food waste reduction and contribute to the sustainability of food systems.

How we can support you with food microbiology challenges

Summing up, the event was really well received.

From new development in pathogen surveillance, research to reduce biofilm formation and updates on E.coli STEC, to the latest technologies and techniques to enhance food safety. Attendees gathered lots of valuable insights that could help them in their own businesses, along with plenty of opportunities to ask questions and network over the course of the day. For those unable to attend, content from all these presentations is also available to purchase.

We would also like to thank our Campden BRI colleagues Greg Jones and Fiona Cawkell, who did such a great job in their respective roles on the day, which included chairing the event and organising the agenda.

At this point, it is useful to remind you about the professional support we can offer you in the area of food microbiology.

Given that microbiological food spoilage and food poisoning are two of the major concerns of most food companies, Campden BRI can offer you microbiology testing.

These services include routine microbiological analysis to determine levels of microorganisms in foods, identifying what those organisms are, and whether they will affect the shelf-life of the food, and investigating the source of any contamination problems.

In addition, we also have expertise in the response of microorganisms to food processing regimes (e.g. washing, heating, high pressure), and can advise on how changes to ingredients, packaging and processing as part of product development might affect microbial shelf-life - identifying the hazards and risks of each situation.

We can also offer advice to companies with in-house microbiological, and chemistry, testing facilities, and run a Campden BRI Retailer supplementary audit (RSA) scheme, and Campden Laboratory Services team (CLAS).

More information about this and our wider food microbiology services, can be found on our food microbiology services page.

How can we help you?

If you would like support or information about preventing food poisoning and reducing or delaying spoilage, contact our team to find out how we can help.

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