Foodborne bacterial infections are caused by the consumption of contaminated food. To cause disease, bacteria must be able to survive, and in many cases even multiply, in the food matrix. A better understanding of the molecular mechanisms behind the resilience of foodborne pathogens in different relevant foods can contribute to more precise prevention measures and improved cleaning and disinfection strategies.
Our research focuses on understanding how Listeria monocytogenes adapts to food-related environments, including exposure to food matrices and sanitizers. We are investigating the molecular mechanisms that contribute to its resilience, in particular the stress response and adaptive strategies that enhance survival. Our approach includes molecular biology techniques, environmental screening and transcriptomic analyses to gain insights into the pathogen's behavior and support food safety measures.
Salmonella enterica is one of the most important foodborne pathogens worldwide. Infection occurs primarily through the consumption of contaminated food. To cause disease, S. enterica must survive or even proliferate within the food matrix. Therefore, understanding the molecular mechanisms underlying the resilience of S. enterica in relevant food matrices is crucial. Our research aims to investigate the genetic basis of S. enterica interactions with relevant food matrices. To achieve this, we use barcoded transposon mutant libraries in different S. enterica serovars, which allow us to identify genetic determinants responsible for bacterial survival and proliferation under various conditions. Our investigations could contribute to the development of targeted, data-driven measures or the optimization of existing formulations to proactively enhance food safety regarding Salmonella.
Friend or enemy? The interaction of foodborne pathogens with environmental microbiota is characterized by complex interactions. We are investigating how L. monocytogenes interacts with the existing microbiome, for example in biofilms, in food processing plants. We use this knowledge to develop more effective measures to combat this pathogen and thus improve both operational hygiene and food safety.
