Samuel Bloomfield

Food microbiology, microbial genomics and antimicrobial resistance, Postdoctoral researcher @TheQuadram.

[Samuel Bloomfield @BloomfieldMicro]

Lots of hard work by @ae_mather, Raphaёlle Palau, Nicol Janecko and Craig Baker-Austin and others at @TheQuadram, with grateful acknowledgement of funding from @BBSRC and @foodgov.

[Samuel Bloomfield @BloomfieldMicro]

Seafood can be wild-caught or aquacultured, but do these methods expose us to dangerous bacteria? In our paper https://t.co/Qqd40sHkiD published in Food Microbiology, we used genomics to investigate the Vibrio collected from seafood produced using different methods.

[Samuel Bloomfield @BloomfieldMicro]

How is AMR able to spread? Vibrio has an arsenal of mobile genetic elements associated with AMR genes: 25% were found on plasmids, 52% were associated with insertion sequences, and similar AMR gene-containing chromosomal regions were found amongst different Vibrio species.

[Microbiology Society @MicrobioSoc]

Check out our latest blog from @BloomfieldMicro at @TheQuadram about their ublication in #MGen where they investigated using metagenomics to understand the microbial populations on food to make it safer. 🔬🦠https://t.co/ym4m7TgD83 @ae_mather @aldertzomer

[Samuel Bloomfield @BloomfieldMicro]

Lots of hard work by @ae_mather, Falk Hildebrand, @aldertzomer, Raphaёlle Palau and others at @TheQuadram, with grateful acknowledgement of funding from @BBSRC and @foodgov.

[Samuel Bloomfield @BloomfieldMicro]

Food metagenomics is an emerging field, but can it be used for food surveillance? In our paper https://t.co/nzIAUAm9Yr published in Microbial Genomics, we compared the metagenomes of food to the genomes of pathogens collected from the same samples to test its effectiveness.

[Samuel Bloomfield @BloomfieldMicro]

Do metagenomes differ amongst different types of food? Certain microorganisms, metabolic pathways and AMR genes were associated with specific food commodities, e.g., pectin degradation was associated with leafy greens.

[Agata Dziegiel @DziegielAgata]

Excited to share that the first paper from my PhD research investigating Campylobacter diversity on retail chicken has just been published! 🧬🧫 https://t.co/dAlnGpnowq

[Quadram Institute @TheQuadram]

🆕 Blog! Dr Samuel Bloomfield (@BloomfieldMicro) explains how Quadram Institute researchers are exploring the food safety risk of Pseudomonas bacteria ⤵️
https://t.co/oSqd82hQk8

[Quadram Institute @TheQuadram]

🆕 Genomics reveals potential underappreciated threat to food safety.

Yersinia enterocolitica bacteria may be an underappreciated potential pathogen in the food chain 🦠

@BloomfieldMicro @ae_mather @UKHSA @UEAResearch
https://t.co/FVsjRZxWkY

[Samuel Bloomfield @BloomfieldMicro]

@DrWigley That would be interesting to investigate, especially as Pseudomonas aeruginosa has been isolated from salt crystals (https://t.co/84OxkK7nLU).

[Samuel Bloomfield @BloomfieldMicro]

Pseudomonas everywhere but is it dangerous to eat? In our paper (https://t.co/0acKTfGYrW), published in BMC Microbiology, we looked at Pseudomonas on food and its clinical significance, including antimicrobial resistance.

[Samuel Bloomfield @BloomfieldMicro]

@DrWigley Resilience and biofilm formation may also be important, and should be investigated further.

[Samuel Bloomfield @BloomfieldMicro]

@DrWigley Great question! Immunocompromised individuals (or others) may be at risk from Pseudomonas aeruginosa on food, but to understand if that is true and how, further research is required. We also don’t know how well these bacteria might survive the digestion process.

[Samuel Bloomfield @BloomfieldMicro]

Lots of hard work by @ae_mather, Raphaëlle Palau, @emmaraholden, @ma_webber and others at @TheQuadram, with grateful acknowledgement of funding from @BBSRC, @MesResFnd and @foodgov.

[Samuel Bloomfield @BloomfieldMicro]

Were the food P. aeruginosa dangerous? All P. aeruginosa isolates contained multiple antimicrobial resistance genes, displayed virulence and a quarter of strains had been seen in human infections. The burden of food to P. aeruginosa infections should be evaluated more closely.