Dr Carmen Pin, and PhD student Gaspar Avendaño-Perez at the Institute of Food Research, which is strategically funded by the Biotechnology and Biological Sciences Research Council, have recently found a novel mode of interaction between Salmonella, a foodborne pathogen, and the gut bacteria that leads to the inactivation of Salmonella. This interaction relies on Salmonella and the gut bacteria being in close proximity, or through cell to cell contact. This new way of interaction between the “good” and the” bad” bacteria may contribute to prevent intestinal colonization and infection by foodborne pathogens.
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