Location: Nutrition, Food Safety/Quality
Project Number: 0204-41510-001-92-M
Project Type: Memorandum of Understanding
Start Date: Jan 1, 2020
End Date: Dec 31, 2024
The purpose of this MOU is to strengthen the cooperation between the Participants in areas of mutual interest through cooperative research programs and exchanges. The objective is to determine the molecular responses of food-borne pathogens when exposed to various stressors used within the food processing industry. For example, recent studies indicated that the use of chlorine-based compounds induced a viable but non culturable state (VBNC) in food-borne pathogens, which meant that they could not be detected through regulatory monitoring (false negative). However, these pathogens potentially retained the ability to cause foodborne disease in humans if the food was ingested. The research will expand the knowledge on the survival mechanisms of important food-borne pathogens, provide insight into the mutation rate, type of mutations, evolution/change in pathogenicity and virulence, as well as tools to detect, identify, and classify. Additionally, studies will assist in the development of practical preservation systems that minimize health risks and assist regulators in making science-based food safety decisions.
The Participants intend jointly to explore and coordinate research activities of mutual interest which are to be implemented by mutual understanding and in conformance with the regulations and policies of both Participants.