Researchers from Wageningen have received one million euros through the international platform Plant2Food. With this funding, they will genetically characterise pathogenic bacteria in plant-based products and map their growth and behaviour. This research aims to assist producers in controlling harmful microorganisms in these products.
The study, called GRASP (Genomic-driven Risk ASsessment of Plant-based foods), specifically focuses on the safety of new plant-based products, including dairy alternatives. "We see a market shift towards both hybrid and entirely plant-based products, such as plant-based cheese and milk alternatives," says Heidy den Besten, Professor of Food Microbiology. This shift is driven by consumer preferences and the need for food companies to support both traditional and new production lines.
Indestructible spores
However, plant-based raw materials such as oats, peas, and almonds can contain harmful bacteria that produce toxins. For instance, the bacterium Bacillus cereus causes diarrhoea and nausea, and Clostridium botulinum causes paralysis. These two types of bacteria are particularly dangerous because they form spores, a type of dormant cell that can withstand extreme conditions like heat and cold. Under favourable conditions, the spores germinate to form living, growing bacteria. This allows them to survive pasteurisation and end up in food products.
If we treat all subgroups the same, their behaviour becomes difficult to predict
Characterising subgroups
Not all bacteria behave the same under extreme conditions. There is even variation within a single bacterial species. "Some subgroups are heat-resistant, while others grow well at low temperatures, like in the refrigerator," Den Besten explains. "If we treat all subgroups the same, their behaviour becomes difficult to predict." Therefore, the research team aims to genetically characterise Bacillus cereus and Clostridium botulinum into subgroups and determine their growth. "This will enable us to assess which subgroups are problematic under specific conditions and how to control them." The ultimate goal is to develop a tool that allows producers to simulate their production processes to minimise the growth of pathogens and estimate the product's shelf life.
Collaboration
The project is a collaboration with various partners, including the Technical University of Denmark (DTU), the Danish Food and Consumer Product Safety Authority, food companies, and firms that conduct product inspections. With the grant, Wageningen University & Research, together with Danish researchers, will appoint a PhD student, a post-doc, and two analysts to the project. "The Danes will focus on the bacterium Clostridium botulinum, while we will investigate Bacillus cereus," says Den Besten.
Plant2Food
This research is fully funded through Plant2Food, a collaboration that brings together industry and academia to accelerate the transition to a sustainable, plant-based food system. Plant2Food has 27 million euros available for the next three years from the Novo Nordisk Foundation, a major private funder of scientific research in Denmark.
