Warriner’s Lab

University of Guelph, Guelph, Ontario
What the facility does

Research on the microbiological safety of food

Area(s) of Expertise

Warriner’s Lab performs short- and long-term projects in the primary area of food safety. We have worked with a diverse range of industry and stakeholders to develop and validate novel processing technologies (e.g. high hydrostatic pressure, UV technologies, ozone applications and bacteriophages). The results of our studies are used to promote technologies to commercialization and to provide validation data for approval by regulatory bodies. Mainstream academic research is focused on determining the dissemination of emerging pathogens within the food chain, water treatment/recycling technologies, produce decontamination technologies and biosensor development. The research is primarily focused on fresh produce (including sprouted seeds) and meat. Additional research is looking at the prevalence of emerging pathogens (non-O157 STEC; Clostridium difficile), the dormant state in bacteria and interventions to control them.

Research Services

Process validation and verification, shelf-life stability testing, molecular source tracking, micro-ecology, electrochemical biosensor development, pathogen diagnostics, UV-based treatments, high hydrostatic pressure, water-treatment and recycling technologies

Sectors of Application
  • Agriculture, animal science and food
  • Chemical industries
  • Clean technology
  • Education
  • Energy (renewable and fossil)
  • Environmental technologies and related services
  • Healthcare and social services
  • Life sciences, pharmaceuticals and medical equipment
  • Manufacturing and processing

Name of equipment

Description of function

DiversiLab bacterial bar codes

Electrocapillary electrophoresis for generating virtual gels from PCR products; primary use is microbial source tracking

16S rRNA-DGGE

For separating PCR products from 16S rRNA typing; primary use is probing the microecology of food and environmental matrices

AC impedance spectroscopy

Solartron impedance analyzer with a working range of 0.01 kHz to 100 kHz can be applied to determine corrosion rates of metals or transduction signal for biosensors

Potentiostat

Solartron and epsilon potentiostat for developing electrochemical diagnostic devices

UV reactors

Based on the Taylor-Couette, Taylor-Dean and thin-film flows for treating opaque liquids, these reactors are specifically designed to ensure efficient mixing when UV treating opaque liquids

Advanced oxidation process reactor

Bath reactor for treating foods with a combination of UV and hydrogen peroxide; unit has primarily been applied for decontaminating fresh produce

Forced Air Ozone Reactor Unit to apply ozone gas for decontamination of fresh produce and low moisture foods
  • Ontario Ministry of Agriculture and Food
  • Center for Produce Safety
  • Natural Sciences and Engineering Research Council
  • Mathematics of Information Technology and Complex Systems
  • National Research Council
  • National Center for Food Protection and Defense
  • National Science Foundation-Guelph Food Technology Centre
  • Gridpath Solutions Ltd.
  • Mushrooms Canada
  • Maple Leaf Foods
  •  Pillers Ltd.
  • Trojan Technologies
  • Sunkist
  • Moyers Apple Products
  • Clean Works Coporation
  • Metropolitan Tea Ltd
  • Agri Neo Ltd

Title

URL

McDonald’s burgers don’t rot

https://www.youtube.com/watch?v=gidsNjq0icw

A University of Guelph campus champion

http://www.youtube.com/watch?v=MRZKdgEmMrA

Meet the Prof = University of Guelph

https://www.youtube.com/watch?time_continue=3&v=FHDfn62PpG4

Biocontrol of salmonella associated with tomatoes

http://www.ctvnews.ca/ont-scientist-working-on-inoculation-for-tomatoes-1.302135

Control of Listeria monocytogenes on food contact surfaces by antimicrobial coatings

https://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2018/control-of-listeria-monocytogenes-on-food-contact-and-noncontact-surfaces-by-antimicrobial-coatings/

Podcast- Produce, biosensors and successful research

https://www.foodsafetymagazine.com/podcast/ep-37-keith-warriner/

Aqueous vs. aqueous-free: Controlling pathogens on fresh produce and low-moisture foods

https://www.biomerieuxinnovation.ca/en/blog/aqueous-vs-aqueous-free-controlling-pathogens-on-fresh-…

Food pathogen interventions: spotlight on UV

http://www.foodsafetynews.com/2011/05/food-pathogen-interventions-spotlight-on-uv/#.UdDE7BaioZc

Development of ultraviolet Taylor-Couette reactor to apply non-thermal pasteurization on milk

http://oatd.org/oatd/record?record=handle%5C%3A10214%5C%2F4055

Bacteriophages for combatting salmonella in pork production

http://www.betterfarming.com/files/PPP09%2017.pdf

Decontamination of apples using forced air ozone reactor and AOP

https://youtu.be/QrRFuah5uXw

 

Relevance of the persister state in Shiga Toxin Producing Escherichia coli

https://youtu.be/60Zz8eJZrOE