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30 March 2022 | Story Bulelwa Moikwatlhai | Photo Supplied
International office
An international celebration. The Office for International Affairs hosted more than a hundred local and international students at the 2022 ‘Welcome to Mzansi’ event, integrating international students to life at the UFS.

On 18 March 2022, the Internationalisation at Home (I@H) portfolio in the Office for International Affairs at the University of the Free State (UFS) hosted its annual first-year international student welcome function themed ‘Welcome to Mzansi’ at the RAG farm. The function hosted more than one hundred local and international students who are part of the I@H integration initiative – the Umoja Buddy Programme. UFS students from the Arts and Culture division in Student Affairs set the tone for the evening with a drama presentation articulating a student’s first day in the UFS community, in Bloemfontein, and its surroundings. The drama showcased the diverse student community represented at the UFS.

A welcome video from the Rector and Vice-Chancellor of the university, Prof Francis Petersen, was shared with the students, highlighting how the past two years of the pandemic have equipped the students with key skills that they will use in the future. “I believe that the lessons you have learned will help you in the future, I know you will make an impact in your field. As a residential university, we welcome our students and staff back on campus in 2022 to learn, work, and socialise in a way that minimises risk but still provides our students with an on-campus student life.”

Prof Mudzi, the Director of the Postgraduate School, advocated the importance of furthering one’s studies. He stated, “You need to start working hard from day one of university education; the marks you get during your undergraduate years have a huge bearing on your future and your ability to progress to postgraduate studies, as it is highly dependent on the average mark you get at undergraduate level.” In his concluding remarks, Prof Mudzi advised the students to, “learn something new, engage with new people and cultures, enjoy South Africa, while succeeding in your studies at the UFS and working hard”.

Dr Hagenmeier, Director of the Office for International Affairs, delivered the keynote welcome address for the international students, with a brief introduction to the OIA staff. This, as outlined in his address, served the purpose of ensuring that students are familiar with the channels of communication, representatives, and office-bearers in specific portfolios under the OIA, as well as the functions of the OIA.

The evening ended off with musical performances by UFS students, while the attendees dined and networked over a hot plate of food. In the same spirit, the dance floor was opened. This was a very important part of integration, uniting the students regardless of their nationality, race, gender, etc. The students did not think twice about taking to the dance floor – seeing everyone dance made students who did not participate afraid that they were missing out.   


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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