Bacterial Cultures Could Mitigate Multidrug-Resistant Foodborne Pathogens
Researchers from the University of Connecticut’s College of Agriculture, Health, and Natural Resources are exploring the potential of protective bacterial cultures to mitigate the growth of foodborne pathogens that have developed antimicrobial resistance (AMR).
The study is led by Dennis D’Amico, Associate Professor of Dairy Foods, who has been continually researching the use of protective bacterial cultures to control the growth of pathogens in food products and impede their ability to cause sickness. The present study focuses on the ability of protective culture Hafnia alvei B16 to prevent infection by two Salmonella enterica serovars—S. Typhimurium and S. Newport—as the serovars are multidrug-resistant and have been commonly implicated with foodborne illness outbreaks.