Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Inhibition of gram-negative bacteria in fermented food and beverages
Coordinator
Innovative mitigation measures to reduce the risks through the application of bacterial pathogens challenges in food models. Tailored fermentation processes, based on QPS microorganisms (i.e., biocontrol agents, lactic acid bacteria, non-conventional yeasts, symbiotic culture of microorganisms) and hydrolysed food matrices, will be set-up and integrated in traditional food production protocols to increase food safety. Selected natural antimicrobials (e.g., essential oils) and hydrolysed raw matrices will be used to inactivate pathogens at food processing, storage, and retail levels.
MetaOmics and MultiOmics approaches will be used for the identification and quantification of toxic compounds in novel sources or ingredients, also to anticipate risks related to novel foods and new sustainable food processes. The culture collection from task 3.1.1 will be used for challenge experiments in pilot plants mimicking industrial manufacturing. Food toxicants in new ingredients and food processing technologies will be evaluated (in connection with Spoke 2). Allergenicity (also with computational approaches) and toxicity will be considered by in vitro and in vivo tests. Exposure assessment and risk- benefit assessment (RBA) of novel foods will be performed.
Standard protocols (ISO), whole genome sequencing (WGS), computational methodologies, and MetaOmic approaches (metagenomics, metatrascriptomics, metabolomics, lipidomics, culturomics and phenomics) will be applied for the identification and characterization of the new and (re)-emerging chemical and biological hazards in traditional products, related to climate changes, microbial evolution, and modifications in the manufacturing processes. Omics techniques will also be applied to study factors affecting the survival and the stress resistance mechanisms of pathogens and antimicrobial resistant (AMR) bacteria during food processing and shelf life. In addition, a CAD-based automatic feature recognition procedure will be developed for hygienic design of food machinery, as a prerequisite for GMP in food production.
Protective bacterial and phage cultures
Data on moulds, their mycotoxigenic potential and relevant mycotoxins occurrence in developed materials (M30)
Omics protocols to evaluate food safety
Gram-negative contaminants are often causing spoilage of fresh cheese, meat and fish products. These microorganisms have been also frequently isolated from raw fruits and vegetables. Recent evidence points out that many Gram-negative contaminants harbour antibiotic resistance genes. Most of these genes have been acquired horizontally and represents thus a risk for the further spread into the environment. Consumption of food contaminated with Gram-negative bacteria poses thus multiple risks for the consumers.
Natural solutions for reducing the load of Gram-negative contaminants in food and beverages is thus urgently needed.
The experimental plan would include the following steps:
Definition of one food culture and food/beverage matrix specifically targeting Gram-negative bacteria and definition of the specific mode/s of action.
