DOST-PCHRD funds UST study on bacteriophages for food safety
This summer, one common issue is the rapid spoilage of food due to use of contaminated ingredients or poor handling and preparation of food.
With this concern in mind, researchers from the University of Santo Tomas (UST) explored the use of bacteriophages in maintaining food safety, with support from the Department of Science and Technology - Philippine Council for Health Research and Development (DOST-PCHRD).
Bacteriophages (BPs) are viruses that can infect and kill bacteria without any negative effect on human or animal cells. They are also considered to be cost-effective, accessible, and able to withstand food preparation conditions, and can have a relatively long shelf life, which are relevant in maintaining food safety.
Led by Dr. Jose H. Bergantin Jr. and Dr. Donna May D. Papa, the “Bacteriophage in Food Safety: Biosensing and Biocontrol of Food Pathogens” program is composed of two component projects which are both now in their second year of research implementation.
The first project, led by Dr. Bergantin Jr., focusing on detecting bacteria in food, has already completed the preparation of bacteriophages against Salmonella spp. and Listerio monocytogenes for further research activities on the development of the biosensor, such as the optimization of study parameters including the incubation time, washing step, and phage concentration.
As explained by Dr. Bergantin Jr., bacteriophages can be used in biosensing where they serve as bioreceptor to attract bacteria which will then be measured using an electrode, same with what is used in a blood glucose meter. The results can be obtained within 30 minutes.
Further, the second project led by Papa which focuses on controlling or killing bacteria in food, has already isolated the specific strains of Salmonella and Listeria, which will be used in formulating bacteriophages.
Dr. Papa said that resulting bacteriophages can then be applied or sprayed as a solution to a wide variety of food such as raw meats, ready-to-eat food, poultry, and fresh fruits and vegetables. She said that because bacteriophages target specific bacteria, applying these to food will have no effect in its overall appearance, taste, and smell.
On the other hand, DOST-PCHRD Executive Director Dr. Jaime C. Montoya said that bacteriophages can be imagined as an injection which pricks the bacteria until it dies.
“Use of bacteriophages is gaining popularity over the world because according to studies, by using bacteriophage, bacteria cannot develop resistance,” he added.
Dr. Papa also seconded this and said that in contrast, current practices involve using antibiotics which, definitely, has effects when consumed by humans.
She added that their study focuses on the Salmonella spp. and Listerio monocytogenes but the method can be replicated to target other pathogens, and can be extended from the food industry, though not limited, to aquaculture and agriculture.
She also said that they are currently done with the stability testing to varying temperatures and were able to choose the best stability for the method.
For Dr. Bergantin Jr., the program aims to help contribute to the reduction of foodborne diseases and food poisoning by ensuring food safety. It is also seen as a big contribution to the economy, as a whole, because this will help ensure that food prepared by small business as well as the ingredients used in bigger industries are not easily contaminated.
In his message, DOST Sec. Renato U. Solidum Jr. expressed his support to the project.
“Indeed, health is wealth. And through the help of science, we at DOST can make it happen. Lagi po nating tandaan na: “Sa siyensiya at teknolohiya, kalusugan ay sisigla,” he said.
The initiative is allocated with a total of Php 9,895,456.72 funding support and is among the 11 projects under the DOST-PCHRD’s Nutrition and Food Safety Program. (By Rosemarie C. Señora, DOST-STII)
