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09 May 2020

Dear Students

UPDATE ON DEVELOPMENTS AT THE UFS

I hope you are well, healthy, and safe. I also hope that you are engaging with your friends and lecturers regularly, and that you have settled into the online learning environment. As with communities around the world – including higher education institutions – Kovsies also feel the impact of the exceptional circumstances resulting from the global COVID-19 outbreak. So much has changed, and our lives are directly and indirectly affected. It is a true test of our resilience and ability to adapt to a changing environment.

I know that it has not always been easy for you – none of us were prepared for a global pandemic of this magnitude. But I also see this as an opportunity for us to develop our learning and teaching model and to find ways of further enhancing the university’s processes and systems.

The suspension of the academic programme and the national lockdown had a huge effect on our staff and students. We had to act fast to ensure the continuation of the 2020 academic programme. Our first priority was to develop low-tech online and distance approaches to learning and teaching. Consequently, we developed support for academic staff and students to navigate the new online learning environment. We also revised our academic calendar and rolled out a carefully planned emergency remote teaching and learning methodology.

It is encouraging to know that you began with online learning this week. Early indications are that the Transition and Orientation from 20 to 30 April 2020 worked well in preparing you for the online learning that started on 4 May 2020. It is also good to know that the #UFSLearnOn material helped you to get ready for the start of online academic activities. Be assured that your lecturers are working hard to deliver a quality teaching and learning experience in the current circumstances. Just as this is a new experience for you, it is also a new learning experience for your lecturers. You may still experience some challenges with your academics as we complete the first week of online learning. Please contact your lecturers and/or faculties so that we can find solutions for you. You can also visit the Digital Life Portal (under the Student Toolbox) on the KovsieLife website.

You have been away from your lecturers, friends, familiar surroundings, and campus facilities for a long time, and I know that you miss it. Unfortunately, the university is bound by Level 4 restrictions and it is not possible to allow any students back on our campuses until so directed by the national government. Only final-year MB ChB students are allowed to return to campus next week – as per the directive from the national government. The majority of staff are also working from home until otherwise indicated, and in accordance with national directives for the further easing of lockdown restrictions.

This is not a university decision but is prescribed in terms of national regulations. Be assured that the university has taken adequate measures to ensure the safety of all facilities, assets, and private belongings on the campuses. We will let you know as soon as we receive a directive that students may be allowed on campus – this will be done in a phased approach in order to contain the spread of COVID-19.

Your safety, health, and well-being remain our first priority. Look after yourself and your mental health – make use of the #WellnessWarriors campaign of our Department of Student Counselling and Development that is aimed at encouraging health and well-being among students.

Please remember to regularly check the official communication platforms to stay up to date with developments at the university. Avoid fake news, verify information, and only consult the official communication platforms. 

Obeying the lockdown restrictions is an act of kindness to yourself and to others; #StayAtHome and practise social distancing.

I wish you all the best with your studies and hope to see you on our campuses soon.


Best regards

Prof Francis Petersen
Rector and Vice-Chancellor


News Archive

Research eradicates bacteria from avocado facility
2017-01-17

 Description: Listeria monocytogenes Tags: Listeria monocytogenes

Listeria monocytogenes as seen under an electron
microscope. The photo was taken with a transmission
electron microscope at the microscopy unit of the UFS.
Bacteriophages (lollipop-like structures) can be seen
next to the bacterial cells.
Photo: Supplied

“The aim of my project was to identify and characterise the contamination problem in an avocado-processing facility and then to find a solution,” said Dr Amy Strydom, postdoctoral fellow in the Department of Microbial Biochemical and Food Biotechnology at the University of the Free State (UFS).

Her PhD, “Control of Listeria monocytogenes in an Avocado-processing Facility”, aimed to identify and characterise the contamination problem in a facility where avocados were processed into guacamole. Dr Strydom completed her MSc in food science in 2009 at Stellenbosch University and this was the catalyst for her starting her PhD in microbiology in 2012 at the UFS. The research was conducted over a period of four years and she graduated in 2016. The research project was funded by the National Research Foundation.

The opportunity to work closely with the food industry further motivated Dr Strydom to conduct her research. The research has made a significant contribution to a food producer (avocado facility) that will sell products that are not contaminated with any pathogens. The public will then buy food that is safe for human consumption.


What is Listeria monocytogenes?

Listeria monocytogenes is a food-borne pathogenic bacterium. When a food product is contaminated with L. monocytogenes, it will not be altered in ways that are obvious to the consumer, such as taste and smell. When ingested, however, it can cause a wide range of illnesses in people with impaired immune systems. “Risk groups include newborn babies, the elderly, and people suffering from diseases that weaken their immune systems,” Dr Strydom said. The processing adjustments based on her findings resulted in decreased numbers of Listeria in the facility.

The bacteria can also survive and grow at refrigeration temperatures, making them dangerous food pathogens, organisms which can cause illnesses [in humans]. Dr Strydom worked closely with the facility and developed an in-house monitoring system by means of which the facility could test their products and the processing environment. She also evaluated bacteriophages as a biological control agent in the processing facility. Bacteriophages are viruses that can only infect specific strains of bacteria. Despite bacteriophage products specifically intended for the use of controlling L. monocytogenes being commercially available in the food industry, Dr Strydom found that only 26% of the L. monocytogenes population in the facility was destroyed by the ListexP100TM product. “I concluded that the genetic diversity of the bacteria in the facility was too high and that the bacteriophages could not be used as a control measure. However, there is much we do not understand about bacteriophages, and with a few adjustments, we might be able to use them in the food industry.”

Microbiological and molecular characterisation of L. monocytogenes

The bacteria were isolated and purified using basic microbiological culturing. Characterisation was done based on specific genes present in the bacterial genome. “I amplified these genes with polymerase chain reaction (PCR), using various primers targeting these specific genes,” Dr Strydom said. Some amplification results were analysed with a subsequent restriction digestion where the genes were cut in specific areas with enzymes to create fragments. The lengths of these fragments can be used to differentiate between strains. “I also compared the whole genomes of some of the bacterial strains.” The bacteriophages were then isolated from waste water samples at the facility using the isolated bacterial strains. “However, I was not able to isolate a bacteriophage that could infect the bacteria in the facility.

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