Virus-loaded patches successfully kill bacteria in contaminated food

Every year, around 600 million people are struck down by foodborne illnesses. The culprits are often common yet dangerous bacteria, such as E. coli and Salmonella, that thrive in undercooked or improperly handled food.

These pathogens are a particular concern in ready-to-eat (RTE) products and have caused numerous food recalls. But these widespread risks could be a thing of the past thanks to the invention of microneedle patches that inject bacteria-killing viruses into food.

Food producers currently rely heavily on antibiotics to control contamination in the food production chain. But this is highly problematic because it helps accelerate the rise of antibiotic-resistant bacteria, also known as superbugs.

One approach has been to use bacteriophage sprays on the surfaces of various foods, such as ready-to-eat meals, vegetables and fruit. While these sprays have some success, they only treat bacteria on the surface of food.

To overcome this, a team of scientists from McMaster University in Canada designed tiny, non-invasive patches similar to a small bandage. These patches are embedded with an array of minuscule, food-safe needles loaded with bacteriophages. A patch is briefly pressed onto a food product, allowing the needles to penetrate the surface and deliver the phages. Once inside, these good viruses find and eliminate bacteria wherever they lurk.

Image source: Prasad et al. (2025), Science Advances.