Scientists in Singapore are developing phage technology – using viruses that specifically kill bacteria – to improve food safety and shelf life while addressing the global challenge of antimicrobial resistance (AMR).
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What it is: Phages (bacteriophages) are natural viruses that infect and destroy only bacteria, leaving humans and animals unharmed.
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How it works: When combined with cloud-based AI tools, phages can quickly identify and neutralize harmful bacteria in food.
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Impact: Research shows this approach can reduce bacterial contamination by over 90% within 30 minutes, offering a powerful alternative to conventional antibiotics or chemical preservatives.
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Who leads it: Prof. William Chen and Prof. Chen Lin from Nanyang Technological University (NTU), Singapore, are spearheading the research under the Food Science and Technology Programme.
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Significance: Beyond food safety, this innovation may also help combat AMR, a growing public health concern linked to overuse of antibiotics in food production.
Phage technology, paired with AI-driven cloud platforms, represents a promising innovation for safer, longer-lasting food and a sustainable tool against antimicrobial resistance. Singapore’s research could serve as a model for global adoption in food safety systems.
Source: Channel News Asia