“The bacteria we are working with have a long history of safe human consumption and are already used in many food fermentations, including dairy, beverages, meat and vegetables,” he said.
“Higher numbers of the good bacteria means significantly less growth of bad bacteria.
“They can be considered ‘probiotics’ for vegies.”
Horticulture Innovation Australia is the grower-owned research and development corporation for Australia’s $9 billion horticulture industry. It invests more than $100 million annually in research and development, and marketing.
UQ researchers involved in the project include Dr Paul Dennis, Professor Bhesh Bhandari, Dr Nidhi Bansal, Dr Sangeeta Prakash and Dr Van Ho.
Australian Food Safety Week last week had the theme of ‘Raw and risky’,highlighting food poisoning outbreaks in recent years linked to foods such as unpasteurised milk, raw eggs, bean/seed sprouts, frozen berries and lettuce.
Each year an estimated one million Australians visit a doctor with food poisoning, 32,000 require hospital admission and 86 people die.