SASKATOON — Foodborne pathogens, like Salmonella, are a threat to food safety and can have harmful effects when contaminated food is consumed. As the new Agriculture and Agri-Food innovation chair in applied microbiology at the University of Saskatchewan (USask), Dr. Kaidi Wang (PhD) is looking to understand how foodborne pathogens survive in harsh environments, and how to effectively monitor and eliminate them.
“This research is important because it helps us develop better methods for detecting and controlling these pathogens, eventually reducing the risk of foodborne illness and improving food safety,” said Wang, who joined the Department of Food and Bioproduct Sciences in the College of Agriculture and Bioresources as an assistant professor on September 1.
Wang’s research program at USask will focus on understanding the survival mechanisms of foodborne pathogens in food systems. This includes the study of the dormant state of bacteria, which is a stress response where bacteria “fall asleep,” becoming inactive and undetectable by conventional methods. Under the right conditions, the bacteria can “wake up” and become harmful again.
“I study how these bacteria form biofilms or go into states of dormancy which makes them hard to detect and remove from the food supply chain,” said Wang. “This is a tricky challenge for food safety, and understanding this process helps us better control the pathogens.
“By understanding how these bacteria persist in different environments, we can improve food safety practices, reduce waste, and make the food supply chain more sustainable. This also helps protect public health and supports a more resilient agricultural system.”
One of Wang’s first projects will be investigating the survival strategies of an emerging foodborne pathogen, Arcobacter, in different agricultural and food environments.
Arcobacter is a type of bacteria commonly found in poultry, shellfish, water, and raw milk and causes gastrointestinal symptoms in humans, such as diarrhea, abdominal pain, and nausea.
While not as well-known as Salmonella or E. coli, Arcobacter infections are being increasingly reported, particularly in regions where food and water safety are not well-regulated, Wang explained.
Another area that Wang will be exploring is the fate of microorganisms used in food fermentation and applying innovative technologies to improve their performance.
Motivated by real-life situations, Wang’s journey into food microbiology stemmed from her desire to improve food safety.
“My interest in food microbiological safety started during my undergraduate study at Zhejiang University in China, when there were several big outbreaks of food-related illnesses and food safety became a serious issue,” she said. “This made me want to learn how to keep food safe using science.”
Following her undergraduate degree, Wang continued her exploration of microbial survival and rapid detection using novel techniques, earning a master’s degree in food science from the University of British Columbia and a PhD from McGill University.
“These experiences not only helped me build my skills but also strengthened my passion for microbiology and food safety,” said Wang.
“I love how science is always changing—there are always new challenges to explore and new technologies to apply, which keep my work exciting. Being a teacher has also been one of my dreams since I was young.”
