Wilfrid Laurier University in Waterloo, Ont. is looking into ways of controlling the presence of the food-poisoning bacteria salmonella on fresh produce as part of a larger project that involves several universities in North America, called Salmonella Syst-OMIC.
Salmonella is usually associated with under-cooked or uncooked chicken, but people can also get sick from fruits and vegetables that have been contaminated with the bacteria.
Overall, the project looks to improve methods of testing and controlling salmonella in produce, and develop tools for public health departments to determine the source of salmonella bacteria early on when an outbreak happens so that food is removed from grocery stores before someone buys it.
Laurier’s role in the project focuses on trying to understand salmonella and all 2,500 variations of the bacterium, while researching its ability to produce.
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