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sector_ico_Agrifood_trans Agrifood

A Syst-OMICS approach to ensuring food safety and reducing the economic burden of Salmonellosis

221EBS
  • Project Leaders: Lawrence Goodridge, Pascal Delaquis, Siyun Wang
  • Institutions: McGill University
  • Budget: $307,051
  • Competition: 2014 LSARP Competition Genomics and Feeding the Future
  • Genome Centre(s): Genome BC
  • Fiscal Year: 2015
  • Status: Active

It used to be that poultry was the usual suspect in cases of Salmonella poisoning. Today, however, most outbreaks of the illness come from fruit and vegetables, which become infected from the soil they grow in when that soil is polluted by animal waste or non-potable water. There currently is no method of reducing the growth of Salmonella on such produce.

Each year, Salmonella infects some 88,000 people in Canada who consume contaminated food. And
while many people suffer no ill effects, or a mild case of abdominal cramps, fever or diarrhea, others
experience more serious infections, which can result in dehydration or infection travelling beyond the
intestines, requiring medical attention and resulting in disability or even death. Salmonella infection is thought to cost the Canadian economy as much as $1 billion each year in medical costs, absences from work and economic losses to food companies and restaurants.

Dr. Lawrence Goodridge of McGill University and Roger C. Levesque from IBIS, Universite Laval, are
leading a team that is using whole genome sequencing to identify the specific Salmonella strains that
cause human disease. With this knowledge, the team will develop natural biosolutions to control the
presence of Salmonella in fruit and vegetables as they are growing in the field. The team will also
develop new tests to rapidly and efficiently detect the presence of Salmonella on fresh produce before it is sold to consumers, as well as tools to allow public health officials to determine the source of
Salmonella outbreaks when they occur, so that contaminated food can be quickly removed from grocery stores and restaurants. Their work will reduce the number of people infected with Salmonella each year, as well as the economic costs of the infection.