Project 27 - The resistance recipe: How food products contribute to antibiotic resistance risk
Applying for Summer 2025
Supervisors: Dr Cailean Carter, Dr Agata Dziegiel and Prof Alison Mather
School/Institute: Quadram Institute Bioscience
Introduction: Antibiotic resistance poses a significant global health threat, reducing the efficacy of treatments and increasing mortality rates. Of particular concern are foodborne bacteria, which contribute to 600 million cases of foodborne disease each year. These bacteria serve as vectors for the transmission of antibiotic resistance genes. Consumption of food contaminated with antibiotic resistant bacteria facilitates the spread of antibiotic resistance and limits future options for treating bacterial infections. This is a priority research area identified by UK funding and government bodies particularly because of the health implications for consumers, food security, public health policy, and global stakeholders in the food industry.
Objectives: Existing research has focused on reporting antibiotic resistance rates in foodborne bacteria. Yet, there is limited translational research on the risks associated with individual food products and contributing factors, such as source, production method, and manufacturer. This project aims to assess these contributing factors to identify which ones are important for the spread of antibiotic resistance in the food chain. This approach of risk assessment takes existing data and translates it into an informative format for public health policy.
The Mather group at the Quadram Institute Bioscience has generated extensive datasets detailing the antibiotic resistance traits of bacteria isolated from food samples. Within the group, there is a wide range of food microbiology and data science expertise, which have led to the development of world class methods that will allow the successful applicant to study risks associated with specific foods and bacteria in the context of antibiotic resistance. The group collaborates with public health organisations, providing access to additional large-scale datasets. This unique combination of resources and expertise positions the student to perform world-leading and impactful research, while gaining valuable transferable skills.
Skills required and gained: The student will gain world-leading research skills including highly desirable data science experience, which will be applicable to a variety of data analysis careers. Basic knowledge of Python programming would be beneficial, though not essential as training will be provided. The main component of the project will use Bayesian statistics for assessing risk, and such, the project will be fully computational with no wet lab component. The successful applicant will also have the opportunity to gain experience in research project planning and critical thinking, which are advantageous when pursuing future PhD positions and research roles. There is scope for the student to expand their communication skills by presenting and reporting findings. The host group has a diverse membership and is accommodating to new members. The student will be supervised by Dr Cailean Carter, Dr Agata Dziegiel, and Prof Alison Mather, who are experts in computational microbiology related to food safety. The supervisors have experience in teaching, mentoring and supervising students and will support the student’s professional development. The Quadram Institute Bioscience, which is part of the Centre for Microbial Interactions, provides a stimulating research environment with experts in microbiology and translational research, enabling the student to expand their professional network.