Around 50 % of all food poisoning outbreaks occur from contaminated fresh produce, and leafy greens are the most common cause of illness from fresh produce. In a field study, we coated spinach seeds with our selected bacterial strains, and found that the microflora of the leaves was significantly improved both for the plant and for human consumption. Naturally occurring E. coli on the seeds was reduced from 5.4 % to <0.0001% as it developed into plant.

By using bacterial species that have well known probiotic effects, we aim to provide not only safe produce, but also increase its health value.

Using our bacterial strains in the nutrient solution in a hydroponic culture, we have seen that the amount of leaves on the plant increase. At current, we are also investigating whether leafy greens grow faster using our bacteria. The bacterial species that we use are able to increase the nutrient availability of insoluble phosphorus and promote plant growth.

In a field trial, we have seen that the microbial diversity in the leaf increases after application of bacteria on seeds. We know that diversity decreases during storage as deterioration occurs. By increasing the diversity, we hope that we can delay this process and extend shelf life. At present we are looking into different ways of applying the bacterial strains so that shelf-life increases, meanwhile safety is maintained, thereby increasing the selling time of the product and reducing food waste.