All Farm to Fork articles
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FeaturesUnder the microscope: pasteurisation
Pasteurisation is a process by which raw milk is heated to a specific temperature for long enough to kill any pathogenic bacteria, including those that can cause food-borne illnesses. In the current day, all the milk in supermarkets will have gone through a rigorous pasteurisation process before reaching our store ...
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FeaturesClostridioides difficile: the unseen passenger from farm to fork
Once known as a hospital superbug, Clostridioides difficile is now turning up in surprising places – production animal farms, soil, retail meats, vegetables, ready-to-eat salads, and even household kitchens. Recent research suggests this gut pathogen may not be confined to just hospital wards but is moving through our food chain, raising questions regarding how C. difficile finds its way to our plates, and what might be the result.
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FeaturesRewilding the microbiome: how the SanaTerra Living Lab bridges science and tradition to restore One Health
After years of living and working across four continents, Faiza Hajji and her family fell in love with La Vera, a fertile corner of Extremadura, western Spain. This journey gave rise to SanaTerra One Health & Microbiome Living Lab, founded in 2024: a platform where scientists, farmers, educators, and communities co-create innovations rooted in microbiome health, regenerative agriculture, and planetary wellbeing.