Progress 10/01/10 to 09/30/15
Outputs
Target Audience:Food safety is a problem for the entire food value chain extending from the farm to the consumer. This critical area of agriculure research solved problems that affect stakeholders throughout the agricultural community of food producers and for citizens of California. Dissemination of knowledge beyond the scientific audience occurs through multiple venues: 1. Publication of research overviews in the departmental quarterly newsletter and media organizations; 2.) Through site tours of the research laboratory and the facilities of the Food Science and Technology Department; 3.) A research program overview to members of the public that visit the university; and 4.) Direct meetings with food industry leaders. Dissemination of knowledge beyond the scientific audience occurred through multiple venues, including the publication of research overviews in the departmental quarterly newsletter, summaries of our work in the UC Davis College of Agriculture Outlook magazine, through site tours of the research laboratory and a research program overview to members of the public that visit the university. On site tours have been delivered to university students, student's parent, international visitors, casual visitors to the university (members of the public) and stakeholders (representing industrial sectors related to food science). Events for information dissemination included the UC Davis Fresh-Cut Workshop, Food Safety Workshops, International Food Science and Technology Conference, consulting with local food producers, interacting with the members of the media and fielding calls from citizens that have food safety questions. I additionally organize a class, FST190, to bring food industry leaders to campus to interact with faculty and students. A minimum of 8 food industry leaders involved in animal and plant based foods. While these industry leader are on campus, I have the opportunity to visit with these leaders about my research and facilitate similar interactions with my colleagues. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project provided training to six Ph.D. students, two Masters students, eight visiting professors and numerous other visiting scientists. Training was also provided to colleagues on campus related to the handling and care of animals used for infectious diseases studies, tissue culture, and pathogen biosafety techniques. How have the results been disseminated to communities of interest?Events for information dissemination included the Fresh-Cut Workshop, Food Safety Workshops, International Food Science and Technology Conference, Bay Area Microbial Pathogenesis Symposium, consulting with local food producers, interacting with the members of the media and fielding calls from citizens that have food safety questions. I additionally organize a class, FST190, to bring food industry leaders to campus to interact with faculty and students. A minimum of 8 food industry leaders involved in animal and plant based foods. While these industry leader are on campus, I have the opportunity to visit with these leaders about my research and facilitate similar interactions with my colleagues. I additionally conduct tours for visiting members of the public of the research facilities throughout the Department of Food Science and Technology. During these tours, I describe the impact of our food safety research and its translational potential for the food industry. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
There is a constant need to provide science based information about food safety to specialists and no-expert stakeholders. By definition, food is an agricultural product and food safety is an issue that affects all stakeholders in the value-chain from growers through consumers. The expectation is that food is free of foodborne disease causing organisms. The over-arching focus of the work supported by this project was research that helps explain both foodborne pathogen biology and the mechanisms these organisms use to; survive in the environment, to infect human hosts, to colonize agriculturally important animals, and to colonize non-domesticated animals that serve as reservoirs. This work focuses on bacteria belonging to the family Enteroboacteriaceae such as Salmonella species, Escherichia coli (E. coli) and Yersinia species. Our work with Yersinia, which has been ongoing for more than a decade, defines factors important for processes that allow it survive in the human intestine. Citation 1 provided new insight on how these pathogens actively evade the clearance by human by manipulating key immune cells, called macrophages, to prevent them from inducing their normal antimicrobial activities. Citation 2 provided summarized new information about how the foodborne pathogens, Yersinia enterocolitica, regulates its physiology to adapt to and survive in the terrestrial environment and to adjust to the parasitic life style when infecting a human. Citation 3 is a ground breaking study that define a specific toxin injected injected by Yersinia enterocolitica into human cells during infection. This toxin, called YspI, cause paralysis of human cells involved in immunity to infection resulting in a situation in which the pathogens survives long enough to cause symptoms of severe intestinal disease.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
Transcriptomic Analysis of Yersinia enterocolitica Biovar 1B Infecting Murine Macrophages Reveals New Mechanisms of Extracellular and Intracellular Survival.
Bent ZW, Poorey K, Brazel DM, LaBauve AE, Sinha A, Curtis DJ, House SE, Tew KE, Hamblin RY, Williams KP, Branda SS, Young GM, Meagher RJ.
Infect Immun. 2015 Jul;83(7):2672-85
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
CsrA impacts survival of Yersinia enterocolitica by affecting a myriad of physiological activities.
LeGrand K, Petersen S, Zheng Y, Liu KK, Ozturk G, Chen JY, Young GM.
BMC Microbiol. 2015 Feb 14;15:31
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
A novel type 3 secretion system effector, YspI of Yersinia enterocolitica, induces cell paralysis by reducing total focal adhesion kinase.
LeGrand K, Matsumoto H, Young GM.
Cell Microbiol. 2015 May;17(5):688-701
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Progress 10/01/13 to 09/30/14
Outputs
Target Audience: Food safety is a farm to fork issue that is of interest for stakeholders throughout the agricultural community of food producers and for citizens of California. Dissemination of knowledge beyond the scientific audience occurs through multiple venues: 1.) Publication of research overviews in the departmental quarterly newsletter; 2.) through During site tours of the research laboratory; 3.) A research program overview to members of the public that visit the university; and 4.) Direct meetings with food industry leaders. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? This project provided ongoing training to two Ph.D. students, a visiting professors and numerous other visiting scientists. Training was also provided to colleagues on campus related to the handling and care of animals used for infectious diseases studies, tissue culture, and pathogen biosafety techniques. How have the results been disseminated to communities of interest? Events for information dissemination included the Food Safety Workshops, International Food Science and Technology Conferences, Bay Area Microbial Pathogenesis Symposium, consulting with local food producers, interacting with the members of the media and fielding calls from citizens that have food safety questions. I additionally organize a class, FST190, to bring food industry leaders to campus to interact with faculty and students. A minimum of 8 food industry leaders involved in animal and plant based foods. While these industry leaders are on campus, I have the opportunity to visit with these leaders about my research and facilitate similar interactions with my colleagues. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Our ongoing work deals with defining and understanding how pathogens cause foodborne illnesses. Progress in this area depends upon science-based knowledge of how biological mechanisms of the pathogens and the host contribute to the likelihood and manifestation of disease. Citation 1 is a study that investigate mechanisms used by three foodborne pathogens that are know to actively invade human intestinal cells: Salmonella enterica, Listeria moncytogenes and Yersinia enterocolitica. This study matter because it has become clear that there are many situation of multiple microbial pathogens in food simultaneously but little is know about how this mixed population of pathogens combines to cause an infection in humans. The major finding of this study revolves around the observation that the presence of one pathogens maybe antagonistic to another pathogen to cause disease. Citation 2 provides critical insight an important viral cause of foodborne illness. This study used Tulane virus as a surrogate for Norovirus; the agent know to cause the notorious "cruise ship outbreaks" of foodborne illness. There are major challenges in studying and monitoring these related viruses, making it difficult to research and develop effective eradication procedures and methodologies. This study report a technological break-though that now allows from sampling in food matrixes that provides reliable accurate assessments of viral viability.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Yersinia enterocolitica inhibits Salmonella enterica serovar Typhimurium and Listeria monocytogenes cellular uptake. Habyarimana F, Swearingen MC, Young GM, Seveau S, Ahmer BM.
Infect Immun. 2014 82:174-83
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
New in situ capture quantitative (real-time) reverse transcription-PCR method as an alternative approach for determining inactivation of Tulane virus. Wang D, Xu S, Yang D, Young GM, Tian P. Appl Environ Microbiol. 2014 80: 2120-4
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Progress 01/01/13 to 09/30/13
Outputs
Target Audience: Dissemination of knowledge beyond the scientific audience occurs through multiple venues, including the publication of research overviews in the departmental quarterly newsletter, summaries of our work in the UC Davis College of Agriculture Outlook magazine, through site tours of the research laboratory and a research program overview to members of the public that visit the university. On site tours have been delivered to university students, student's parent, international visitors, casual visitors to the university (members of the public) and stakeholders (representing industrial sectors related to food science). Events for information dissemination included the UC Davis Fresh-Cut Workshop, Food Safety Workshops, International Food Science and Technology Conference, consulting with local food producers, interacting with the members of the media and fielding calls from citizens that have food safety questions. I additionally organize a class, FST190, to bring food industry leaders to campus to interact with faculty and students. A minimum of 8 food industry leaders involved in animal and plant based foods. While these industry leader are on campus, I have the opportunity to visit with these leaders about my research and facilitate similar interactions with my colleagues. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? This project provided ongoing training to three Ph.D. students, two Masters students, three visiting professors and numerous other visiting scientists. Training was also provided to colleagues on campus related to the handling and care of animals used for infectious diseases studies, tissue culture, and pathogen biosafety techniques. How have the results been disseminated to communities of interest? Events for information dissemination included the Fresh-Cut Workshop, Food Safety Workshops, International Food Science and Technology Conference, Bay Area Microbial Pathogenesis Symposium, consulting with local food producers, interacting with the members of the media and fielding calls from citizens that have food safety questions. I additionally organize a class, FST190, to bring food industry leaders to campus to interact with faculty and students. A minimum of 8 food industry leaders involved in animal and plant based foods. While these industry leader are on campus, I have the opportunity to visit with these leaders about my research and facilitate similar interactions with my colleagues. What do you plan to do during the next reporting period to accomplish the goals? We have learned much about how Yersinia interacts with the host and in the coming year, the goal is to extend these results to other foodborne pathogens. We have been developing some collaborative programs with a team at the USDA and investigators at Ohio State University. With the USDA ream, we are pursuing how some of the molecular methods in the filed can be adapted for use in pathogen detection. Our collaboration with the Ohio State University team is examining multi-microbial foodborne infections.
Impacts
What was accomplished under these goals?
Major output from this activity are science-based research on microbial pathogens that affect the food supply. By definition, food is an agricultural product and food safety is an issue that affects all stakeholders in the value-chain from growers through consumers. The expectation is that food is free of foodborne disease causing organisms. With this goal in mind, we conducted research that helps explain both foodborne pathogen biology and the mechanisms these organisms use to; survive in the environment, to infect human hosts, to colonize agriculturally important animals, and to colonize non-domesticated animals that serve as reservoirs. This work focuses on bacteria belonging to the family Enteroboacteriaceae such as Salmonella species, Escherichia coli (E. coli) and Yersinia species. Our work with Yersinia, which has been ongoing for more than a decade, defines factors important for processes that allow it survive in the human intestine. Citation 1 provides an overview of our most recent discovery that the Ysa T3S system is expressed specifically in gastrointestinal tissues and that this anatomic location is a priveledged site where this foodborne pathogen is replicating. This work is innovative and significant because we established a new approach for studying foodborne pathogens while they are infecting a host. The results resolved a long debate about where and when specific virulence factors must be expressed for an infection to manifest. Citation 2 provides a view on the immune response of the host to the pathogen. When considering how to prevent or resolve foodborne illness, defining the nature of the immune response is critical to developing proper care regimens. By defining TLR-1 as a key element, we have gain important insight on the mechanisms used by humans to recognize and defend against illness at the earliest stages.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
The Yersinia enterocolitica Ysa type III secretion system is expressed during infections both in vitro and in vivo. Bent ZW, Branda SS, Young GM. Microbiology Open. 2013 2:962-75
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
TLR1-induced chemokine production is critical for mucosal immunity against Yersinia enterocolitica. Sugiura Y, Kamdar K, Khakpour S, Young G, Karpus WJ, DePaolo RW.
Mucosal Immunology 2013 6:1101-9
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Progress 01/01/12 to 12/31/12
Outputs
OUTPUTS: Activities include conducting science-based research to better understand and control microbial pathogens that affect the safety of the food supply. This work impacts both agricultural businesses who need to produce safe food and citizens who consume food with the expectation that is safe from foodborne disease causing organisms. With this goal in mind, we conduct research that helps explain both foodborne pathogen biology and the mechanisms these organisms use to; survive in the environment, to infect human hosts, to colonize agriculturally important animals, and to colonize non-domesticated animals that serve as reservoirs. Most of our work focuses on the genus Yersinia, but also includes work on Escherichia (E. coli O157) and Salmonella. We also study food components to evaluate potential pro-health activities (pre- and pro-biotics). During the review period, major outputs include the examination new polypeptides produced by the human intestine that protect against foodborne illess. This work describe a major new discovery about how the human develops, maintains and is protected from many different food acquired infections. This work is important because it provides frontline fundamental information needed to define mechanisms that influence the balance between health and information that are influenced by food. Events include conferences attendance at the International Food Science and Technology Conference, Bay Area Microbial Pathogenesis Symposium, consulting with local food producers, interacting with the members of the media and fielding calls from citizens that have food safety questions. This project provided ongoing training to three visiting scientists, and to two Ph.D. students. Training was also provided to colleagues on campus related to the handling and care of animals used for infectious diseases studies. Dissemination of knowledge beyond the scientific audience occurs through multiple venues, including the publication of research overviews in UCD media outlets, through on site tours of the research laboratory and a research program overview to members of the public that visit the university. My site tours have been delivered to university students, student's parent, international visitors, casual visitors to the university (members of the public) and stakeholders (representing industrial sectors related to food science). PARTICIPANTS: Glenn M. Young, Ph.D. - Professor and Food Safety Microbiologist, AES - Principal Investigator. Responsible for the design and execution of the project. Dr. Dapeng Wang - Visiting professor from Shanghai Jiao Tung University. Receiving training from Dr. Young for foodborne pathogen research. Responsible for conducting an analyzing results from experiments designed in cooperation with Dr. Young. Dr. Jing-Yu Chen -- Visiting professor from China Agriculture University. Receiving training from Dr. Young for foodborne pathogen research. Responsible for conducting an analyzing results from experiments designed in cooperation with Dr. Young. Dr. Yan Zheng -- Visiting professor from Shanyang University. Receiving training from Dr. Young for foodborne pathogen research. Responsible for conducting an analyzing results from experiments designed in cooperation with Dr. Young. Karen LeGrand- Graduate student - Receiving training from Dr. Young for foodborne pathogen research. Responsible for conducting an analyzing results from experiments designed in cooperation with Dr. Young. Gulustan Ozturk - Receiving training from Dr. Young for foodborne pathogen research. Responsible for conducting an analyzing results from experiments designed in cooperation with Dr. Young. Professors Andreas Baumler, Renee Tsolis and Charles Bevins, collaborated on the publication that resulted in the discovery of the nanonets described in the SCIENCE article. Other authors listed are trainees of these various professors. Professor Lorena Navarro, Ph.D. - Faculty at University of California, Davis. Provided animal handling information and training for performing foodborne pathogen infections. Partnered with Department of Food Science and Technology colleagues (including the extension specialists) to communicate information to California citizens during through "campus visits", website, phone conversations, Email communications and newsletters. Partnered with Dr. James Hill, Extension Specialists and Associate Dean of the College of Agriculture and Environmental Sciences to promote outreach through the office of International Programs because food in California come from sources worldwide. The need for food safety information to ensure healthy food for California and US citizens demands that we educate domestic and international producers. TARGET AUDIENCES: Not relevant to this project. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Food safety is an important element of agricultural sciences and directly impacts the health of citizens. Our studies focus on the mechanisms used by foodborne pathogens to cause illnesses in humans and other animals. We also want to define factors that affect how foodborne pathogens survive in the environment where they enter the food supply. Understanding the complete food continuum will have a greater impact of food safety than focusing only on one element like food, processing, foodborne infections, animal carriage, ect.. We study several different bacterial species including Escherichia, Salmonella and Yersinia which infect humans through the consumption of contaminated food. This kind of research approach provides needed comparative analysis that shed light on how bacteria colonize hosts. During the review period, the fundamental results from this research have a impact on the long-term strategies that will be employed to improve the quality of health for agricultural animals, managing how pathogens enter food processing environments and defining control points for preventing food contamination. These tangible impacts have downstream affects which improve conditions in the workplace and at home. Our results on foodborne pathogens additionally directly establish a solid foundation of knowledge for understand the biology of organisms that affect the safety of the food supply. At the basic level, the major impact of the current work was published in the journal SCIENCE, which is the most prestigious of all outlets for reporting scientific breakthroughs. In this study, we were able to demonstrate that the human protects itself from the invasion of foodborne pathogens by forming nano-scale nets that impede and block the pathogen from entering the substratum of cell lining the intestine. This major breakthrough has great potential for harnessing nature's power to develop technologies that enhance human health.
Publications
- Chu, H., M. Pazgier, G. Jung, S.‐P. Nuccio, P. A. Castillo, M. F. de Jong, M. G. Winter, S. E. Winter, J. Wehkamp, B. Shen, N. H. Salzman, M. A. Underwood, R. M. Tsolis, G. M. Young, W. Lu, R. I. Lehrer, A. J. Baumler, C. L. Bevins. 2012. Human a-Defensin 6 Promotes Mucosal Innate Immunity Through Self-Assembled Peptide Nanonets. SCIENCE 27 July 2012: Vol. 337 no. 6093 pp. 477-481
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Progress 01/01/11 to 12/31/11
Outputs
OUTPUTS: Activities include conducting science-based research on microbial pathogens that affect the food supply. This work impacts both agricultural businesses who need to produce safe food and citizens who consume food with the expectation that is safe from foodborne disease causing organisms. With this goal in mind, we conduct research that helps explain both foodborne pathogen biology and the mechanisms these organisms use to; survive in the environment, to infect human hosts, to colonize agriculturally important animals, and to colonize non-domesticated animals that serve as reservoirs. Most of our work focuses on the genus Yersinia, but also includes work on Escherichia (E. coli O157) and Salmonella. We also study food components to evaluate potential pro-health activities (pre- and pro-biotics). During the review period, major outputs include the examination of proteins secreted by Y. enterocolitica that influence the outcome of a foodborne infection, the evaluation of new polypeptides that have antibacterial activity and the evaluation of bovine milk oligosaccharides for prebiotic activity. This work is collectively important because it provides frontline fundamental information needed to define mechanisms that influence the balance between health and information that are influenced by food. Events include conferences attendance at the International Food Science and Technology Conference, Bay Area Microbial Pathogenesis Symposium, consulting with local food producers, interacting with the members of the media and fielding calls from citizens that have foodsafety questions. This project provided ongoing training to two visiting scientists, and to three Ph.D. students. Training was also provided to colleagues on campus related to the handling and care of animals used for infectious diseases studies. Dissemination of knowledge beyond the scientific audience occurs through multiple venues, including the publication of research overviews in the departmental quarterly new letter, through on site tours of the research laboratory and a research program overview to members of the public that visit the university. On site tours have been delivered to university students, student's parent, international visitors, casual visitors to the university (members of the public) and stakeholders (representing industrial sectors related to food science). PARTICIPANTS: Glenn M. Young, Ph.D. - Professor and Food Safety Microbiologist, AES - Principal Investigator. Responsible for the design and execution of the project. Hiroyuki Matsumoto, Ph.D. - Postdoctoral Scientist - Receiving training from Dr. Young for foodborne pathogen research. Responsible for conducting an analyzing results from experiments designed in cooperation with Dr. Young. Zachary Bent - Graduate student - Receiving training from Dr. Young for foodborne pathogen research. Responsible for conducting an analyzing results from experiments designed in cooperation with Dr. Young. Kullanart Tongkhao - Graduate student - Receiving training from Dr. Young for foodborne pathogen research. Responsible for conducting an analyzing results from experiments designed in cooperation with Dr. Young. Karen LeGrand- Graduate student - Receiving training from Dr. Young for foodborne pathogen research. Responsible for conducting an analyzing results from experiments designed in cooperation with Dr. Young. Professor Lorena Navarro, Ph.D. - Faculty at University of California, Davis. Provided animal handling information and training for performing foodborne pathogen infections. Partnered with Department of Food Science and Technology colleagues to communicate information to California citizens during through "campus visits", website, phone conversations, Email communications and newsletters. Partnered with the College of Agriculture and Environmental Sciences to promote outreach through the office of International Programs because food in California come from sources worldwide. The need for food safety information to ensure healthy food for California and US citizens demands that we educate domestic and international producers. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Food safety is an important element of agricultural sciences and directly impacts the health of citizens. Our studies focus on the mechanisms used by foodborne pathogens to cause illnesses in humans and other animals. We also want to define factors that affect how foodborne pathogens survive in the environment where they enter the food supply. Understanding the complete food continuum will have a greater impact of food safety than focusing only on one element like food, processing, foodborne infections, animal carriage, ect.. We study several different bacterial species including Escherichia, Salmonella and Yersinia which infect humans through the consumption of contaminated food. This kind of research approach provides needed comparative analysis that shed light on how bacterial colonize hosts. During the review period, the fundamental results from this research have a impact on the long-term strategies that will be employed to improve the quality of health for agricultural animals, managing how how pathogens enter food processing environments and defining control points for preventing food contamination. These tangible impacts have downstream affects which improve conditions in the workplace and at home. Our results on foodborne pathogens additionally directly establish a solid foundation of knowledge for understand the biology of organisms that affect the safety of the food supply. Recently, we also have begun to evaluate how components of milk provide prebiotic value through the promotion of a healthy intestinal microbiota. The experiments are in progress but we expect these prebiotics will result in greater tolerance to pathogens that cause foodborne infections.
Publications
- Dyszel JL, Smith JN, Lucas DE, Soares JA, Swearingen MC, Vross MA, Young GM, Ahmer BM. 2011 Salmonella enterica serovar Typhimurium can detect acyl homoserine lactone production by Yersinia enterocolitica in mice.
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