Dr. Chyer Kim food safety and microbiology lab

In Dr. Chyer Kim’s food safety and microbiology lab, research continues on the foodborne pathogens and their antimicrobial resistance that poses a threat to human health. Dr. Kim and his team have been testing samples collected from farmers’ markets, large supermarkets and small family-owned businesses in the area around Petersburg, looking out for pathogens that could make customers sick. Specifically, they are on the lookout for bacteria that carry genes for virulence and antimicrobial resistance. Antimicrobial resistance is what it sounds like – a trait carried by some germs that makes them resistant to commonly-used interventions like antibiotics. Antimicrobial resistance in harmful bacteria is dangerous primarily because it limits the number of tools doctors can use to fight diseases and help people recover from illness. This danger is compounded for people who may have certain allergies or intolerances and those who are immunocompromised, amongst others. The work that the food safety and microbiology laboratory is doing is helping to compile data on the risks posed to consumers in places we might least expect it, like on grocery store shelves or our farmers market. Rather than pointing fingers at any one type of business or supermarket chain, the team is committed to applying the compiled data to craft actionable, science-based solutions that help business owners reduce the risk of harmful bacteria in the places where they have been found to be most prevalent, while encouraging the sustainable growth of local businesses.