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Biography |
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Dr. Hany Anany is currently a Postdoctoral Researcher at the Canadian Research Institute for Food Safety, Food Science Department of University of Guelph, Canada. He is also an Assistant Professor at the Department of Microbiology, Faculty of Science at Ain Shams University, Egypt. Dr. Anany achieved his Bachelor of Science (BSc) with Honours in 1996 and his Masters of Science (MSc) in Microbiology in 2003 from Ain Shams University, Egypt. In 2010, he completed his PhD in Food Science at University of Guelph, Canada.
He is involved in several research projects that use bacteriophages to enhance food safety since 2006. Dr. Anany’s current research areas involve isolation and genome characterization of bacteriophages for taxonomical and application purposes. He is investigating the use of non-immobilized and immobilized bacteriophages to control and detect various foodborne pathogens including, but not limited to, E. coli, Listeria monocytogenes, Shigella and Salmonella spp.. He is combining phages with other molecular techniques such as RTPCR and BART-LAMP to enhance the detection sensitivity and specificity of different pathogens. He is also studying the effect of the development of resistance against the lytic phages on the virulence fitness of different pathogens. He has 24 publications and presentations globally, including peer reviewed scientific papers, book chapters, abstracts in conference proceedings and meetings in various topics in Food Microbiology. Dr. Anany has given 8 invited talks at both national and international conferences and meetings.
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Abstract |
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Optimizing phage delivery strategies; immobilizing phages to optimize their potential for the biocontrol and detection for bacterial pathogens |
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Recent years have witnessed a large number of foodborne outbreaks in many countries. Even though different policies are applied to ensure high hygiene and sanitation standards, the pathogens cannot always be eradicated from the finished product or food processing environment. The ability of the pathogen to survive and/or grow under unfavorable conditions and the development of resistant strains with new virulence factors, represent a formidable challenge to food processing industries in marketing safe food products. For these reasons, thinking of safe alternative ways to be employed with or replace the existing protocols to control food-borne pathogens has been initiated. In this context, the use of bacteriophages (bacterial viruses) has been re-emerged as a promising technology to enhance food safety. The specificity of interaction of phage to its host cell can be exploited to detect and control pathogenic bacteria without affecting the viability of other microorganisms in the habitat. For biocontrol in the food industry, at present phages are delivered by spraying the product, which has some limitations. Among these may be consumer objections to the adoption of this technology. To reduce dissemination of bacteriophage in the food processing environment, which may ultimately give rise to resistant host cells, oriented immobilization of phage on low cost, solid substrates like cellulose or silica may be a good alternative to provide persistent and effective control of potential pathogens. Immobilization would also help to enhance the sensitivity of detection of the target pathogen using phage-based detection approaches. In this context, this presentation will discuss our current research of using the immobilized phages for detection and control of some important foodborne pathogens |
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