Bacteriophage-loaded microneedle design. Credit: Science Advances (2025). DOI: 10.1126/sciadv.adx6918

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. This serious issue is why medical professionals universally urge us to reduce antibiotic use wherever possible.

Sprays are not enough

One approach has been to use bacteriophage sprays on the surfaces of various foods, such as ready-to-eat meals, vegetables and fruit. Bacteriophages (or phages) are naturally occurring viruses that are harmless to humans but highly specific killers of pathogenic bacteria. While these sprays have some success, they only treat bacteria on the surface of food. The biggest problem, however, is contamination deep inside food where phages from a spray cannot reach.

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.

Food-specific microneedle characterization. Credit: Science Advances (2025). DOI: 10.1126/sciadv.adx6918

Successfully killing bacteria

In tests on raw beef and cooked chicken contaminated with E. coli, the microneedle patches killed 99.9% of the bacteria, which meets current food safety standards. The team also loaded patches with a cocktail of different phages to target both E. coli and Salmonella, reducing the bacteria by 96.5% and 99.4%, respectively.

“Our bacteriophage-loaded microneedle platform enables targeted, minimally disruptive decontamination of food products, overcoming the key barriers faced by conventional phage delivery methods,” wrote the researchers in a paper published in the journal Science Advances.

Next, the researchers want to conduct further testing on multiple contaminants simultaneously, as well as target bacteria that cause food spoilage to extend product shelf-life. Finally, like any food safety technology, the patches will need to secure the necessary regular approvals. If these steps are successful, the microneedle patches could be used on food processing lines and added to food packaging.

Written for you by our author Paul Arnold, edited by Gaby Clark, and fact-checked and reviewed by Robert Egan—this article is the result of careful human work. We rely on readers like you to keep independent science journalism alive. If this reporting matters to you, please consider a donation (especially monthly). You’ll get an ad-free account as a thank-you.

More information: Akansha Prasad et al, Bacteriophage-loaded microneedle patches for targeted and minimally disruptive foodborne pathogen decontamination, Science Advances (2025). DOI: 10.1126/sciadv.adx6918

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Citation: Virus-loaded patches successfully kill bacteria in contaminated food (2025, November 1) retrieved 1 November 2025 from https://phys.org/news/2025-10-virus-patches-successfully-bacteria-contaminated.html

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