University of Otago microbiology and immunology researchers Dr Sam Wardell (left) and Assoc Prof Daniel Pletzer are exploring the use of a host defence peptide-based anti-biofilm spray to control meat spoilage. PHOTO: GERARD O’BRIEN Vomiting and diarrhoea become more prominent at this time of year, as bacteria contaminates meat and sausages which have been left out for too long in warmer weather before hitting the barbecue.