Study: Nanoplastics’ Interaction with Salmonella Can Affect Food Safety

Nanoplastics derived from meat packaging can make Salmonella more virulent, according to new research out of the University of Illinois Urbana-Champaign (UIUC).

A study led by Pratik Banerjee, associate professor in the Department of Food Science and Human Nutrition, examined what happens when nanoplastics interact with Salmonella, potentially affecting food safety and human health.

The work stems from a study on food safety finding that ground turkey from grocery stores is frequently positive for Salmonella. While proper cooking generally eliminates Salmonella risks, UIUC researchers took interest in the plastic packaging containing the ground turkey, and how the bacteria react when interacting with plastic polymers.

Banerjee’s team previously studied the interaction of nanoplastics and E. coli O157:H7, a strain responsible for major outbreaks of severe gastroenteritis. In this study, they focused on Salmonella enterica and polystyrene.

“We examined the physiology of Salmonella in response to nanoplastics, and we found an increased expression of virulence-related genes,” said Jayita De, a graduate student in Banerjee’s lab and lead author on the paper. “The bacteria also formed thicker biofilms, which further indicates they are becoming more virulent.”

However, while Salmonella initially showed increased virulence, prolonged exposure to nanoplastics slowed its stress response, allowing them to persist in the environment for a longer time.

Interaction with nanoplastics, the researchers ultimately conclude, induces behavioral changes in Salmonella enterica, but further research is needed to determine the direction and impact of those changes.