Research has identified potential for delaying the mechanism that causes spoilage of foods, offering the prospects of considerably enhanced shelf-life.
Scientists at Leatherhead Food Research (LFR) have been investigating the processes by which bacteria co-ordinate their behaviour as they grow - so called quorum sensing. From preliminary data, the detection of certain types of signalling molecules known as autoinducers or pheremones produced by quorum sensing bacteria could be linked to food spoilage in minced beef and pork.
Principal consultant Dr Paul Gibbs told a recent LFR conference on food safety that a better understanding of quorum sensing mechanisms could enable people to switch off the growth of food spoilage bacteria. Gibbs said: “If you can enhance quorum sensing, maybe you can stop them growing much, much earlier.”
Dr Mitesh Patel went on to describe a two-year research project at LFR, which was investigating how quorum sensing and microbial cell-to-cell communication could be linked to food spoilage. He explained how many species of bacteria used quorum sensing to coordinate their gene expression according to the local density of their cell population.
Patel said: “If we can show a positive association between quorum sensing molecules and food spoilage we can develop strategies to extend shelf-life and prevent spoilage.” From research carried out so far, the results “suggest there is a correlation between spoilage of meat and quorum sensing”, said Patel.
He added: “If we do find a correlation between quorum sensing and food spoilage, we need a process to inactivate the molecules.” But finding the correct mechanisms could prove the most difficult task.