The research in the laboratory focuses on bacterial defense and survival mechanisms in complex food environments and deals with safety issues ‘Farm to Fork’- along the supply chain and manufacturing. The laboratory work is targeted at identifying the unmet needs and microbial food safety challenges in the agricultural and food industry and developing novel solutions for ensuring food safety.
- From raw ingredient to product- Elucidate the effect of food chemical composition on bacterial survival through food production. We use small-scale laboratory models to mimic the industry’s food manufacturing process to understand the bacterial survival mechanisms along the food production line.
- Farm to Fork- Investigating the impact of postharvest treatment and storage conditions on bacterial viability and defense mechanisms. The research explores the conditions that require for induction and resuscitation Viable but Non-Culturable (VBNC) state in foodborne pathogen.
- Bacterial interactions and quorum sensing- Developing new models to study bacteria-microbes and bacteria-host interactions. The research understands the effect of these interactions on foodborne pathogen transmission and colonization.
