B-01：Research on Extending Shelf Life and Reducing Food Loss Using a Library of Food Spoilage Bacteria

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＜B-01＞：Food Science, Agriculture, Forestry and Fisheries sdgs-02 sdgs-12 sdgs-15
 

Research on Extending Shelf Life and Reducing Food Loss Using a Library of Food Spoilage Bacteria
― We aim to achieve rapid, low-cost microbial identification and the construction of a highly reliable library of food spoilage bacteria ―

Fumiki Morimatsu Professor
Center for Research Administration & Collaboration
Keywords MALDI-TOF MS, Food Spoilage Bacteria, Food Loss, Genetic Analysis, Mapping, J-Innovation HUB
Laboratory URL  
Research Overview
● To reduce food loss and extend shelf life, improvements in quality control are required
Reducing environmental impact and promoting resource efficiency make food loss a global challenge requiring resolution. Approximately 70% of businesses report that extending best-before dates ～the period during which quality remains stable and the product is enjoyable to eat～ is an effective measure for reducing food loss.
Achieving a practical extension through appropriate best-before date setting requires identifying microorganisms involved in food deterioration and spoilage, and stabilizing quality based on appropriate countermeasures.
Achieving a practical extension of shelf life through appropriate setting requires the identification of microorganisms involved in food deterioration and spoilage, as well as the stabilization of food quality through the implementation of appropriate countermeasures.

● Technical Challenge: To comprehensively analyze the actual state of food spoilage bacteria, we propose constructing a spoilage bacteria library
Using gene sequence analysis technology and MALDI-TOF-MS analysis, we have constructed a proprietary library of spoilage bacteria derived from commercially available meat and seafood products.
Mapping and other analyses using this library enable more accurate and rapid responses than conventional methods when spoilage bacteria are detected. Furthermore, its application is anticipated for comprehensive analysis, such as developing new preservatives and predicting high-risk spoilage bacteria for each product category.
 
Potential Applications and Commercialization Prospects

● Extending Shelf Life and Reducing Food Loss Using a Library of Food Spoilage Bacteria
● Rapid manufacturing process improvements through utilization of a spoilage bacteria library. Enhancement of hygiene management, including improved sanitation measures and product quality control methods, and proposals for distribution system improvements.
● Development of food preservatives and packaging materials, and extension of shelf life through improved heating methods.
● Rationalization of energy consumption required for food production and reduction of greenhouse gas emissions through food loss reduction, contributing to corporate social responsibility (CSR) initiatives.
 

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Figure1：Applications of the Spoilage Bacteria Library and Expected Broader Impacts
Patents ● Japanese Patent Publication No. 2025-029964
“PUTREFACTIVE BACTERIA INFORMATION RETRIEVAL METHOD, SYSTEM AND DATA STRUCTURE, AND FOOD SAFETY/HYGIENE MANAGEMENT SYSTEM AND METHOD USING THE DATA STRUCTURE”
Publications ● “Efforts to Construct a Spoilage Bacteria Library of Meat and Seafood Products for Reducing Food Loss”　The 50th Annual Meeting of the Japan Society for Antibacterial and Antifungal Agents
● Questionnaire Survey of the Needs of Microbiological Test Related to Prevention of Putrefaction in Manufacturers of Meat or Fishery Products Journal of Antibacterial and Antifungal Agents,Vol.53, No.9 （2025）

Last updated date：October 15, 2026

 

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