All Food Microbiology articles
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NewsWeather and poultry litter shape E. coli survival in onion fields
How long can E.coli survive in the soil beneath an onion crop? A two-year field study suggests the answer depends not only on the type of poultry-based fertiliser used, but also on weather conditions such as humidity, rain, temperature and wind. The findings could help growers and regulators better assess food safety risks as extreme weather becomes more common.
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NewsMicrobes supercharge plant nutrition
Researchers have shown that microorganisms can improve the amino acid composition of crops. A new method can make plant-based foods more nutritious and also improve animal feed. In the long term, it could help reduce nitrogen emissions from agriculture
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NewsKey regulator helps seafood-associated bacterium balance iron and oxidative stress
Bacteria need iron, but bioavailable iron is often scarce, and too much can fuel chemical reactions that damage cells. Many Gram-negative bacteria balance iron through ferric uptake regulator (Fur), a metal-responsive protein that controls iron-related genes. Fur’s role in V. parahaemolyticus, however, had not been clearly defined.
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NewsBeneficial bacteria support tomato growth & suppress disease
A new study has identified bacterial strains that both treat tomato bacterial canker—some by delaying the onset of infection up to a week—and promote the growth of the plant.
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NewsSmoky off-flavors in cocoa aren’t caused solely by smoke - overfermentation can be the cause
Researchers have shown that overfermentation of cocoa beans can cause smoky, leathery, and cheesy off-flavors. Smoky flavors, therefore, are not necessarily attributable to smoke contamination.
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NewsResearchers zap microbe DNA in the name of food safety
A new study investigates eBeam (electron beam) technology, demonstrating its ability to control food pathogens without jeopardising meat quality.
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NewsSoil bacteria protect wheat from pathogenic fungus
New research shows that, when inoculated into the soil, bacterial species can alter the soil microbiome and protected plants from a fungus that causes root rot.
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NewsBurying crop residues deeper could help protect maize from ear rot and mycotoxins
A new study has found that incorporating maize straw deeper into the soil can substantially reduce maize ear rot and harmful mycotoxin contamination while creating a healthier soil environment.
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NewsNative microbial team helps acidic soil recover while boosting crop growth
Researchers have developed a small, carefully selected community of native soil bacteria that can reduce acid stress while helping plants access essential nutrients.
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NewsMicrobes drastically change behavior outside the lab
New research shows that corn root bacteria behave completely differently when grown on a plant rather than in a lab, underscoring the importance of studying microbes in their natural setting, rather than relying solely on laboratory research.
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NewsMapping plant-fungus symbiosis, cell by cell.
Scientists have produced the first high-resolution, cell-by-cell map of how tomato roots respond to colonization by arbuscular mycorrhizal fungi, a partnership which help plants absorb nutrients from the soil.
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NewsGenome-scale model-guided microbial engineering converts agricultural waste into biodegradable bioplastics
Researchers develop a genome-scale model-guided microbial engineering platform that converts kimchi industry waste into biodegradable bioplastics.
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NewsIndustrial-scale biotech production of proteins and vitamins economically viable
Researchers are developing biotechnological methods called “power-to-protein” and “power-to-vitamin” processes which use microbes to produce proteins and vitamins for human consumption using basic chemical ingredients – entirely bypassing livestock farming and agriculture.
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NewsAntibiotic-resistant seafood bacterium found in Vietnam fish farming waters near popular island destination
A multi-drug resistant bacterium linked to seafood-related illness has been detected in fish-farming waters near Cat Ba Island, Vietnam.
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NewsUBC seaweed-derived coating keeps strawberries fresher than a fridge
A new agar-based coating could help cut spoilage, food waste and reliance on refrigeration.
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NewsWarming boosts bacterial denitrification, suppresses fungal pathways in paddy soils
A new study could change climate prediction models by enabling region-specific, microbe-targeted strategies to mitigate greenhouse gas emissions from agricultural ecosystems.
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FeaturesHow globalisation is reshaping traditional diets, our food culture, and gut microbiome
Globalisation has transformed not only the way we trade, travel and eat, but also the microbes that live with us. As food systems become increasingly interconnected, traditional diets that have shaped human gut microbiomes for generations are increasingly being replaced by a globalised food culture dominated by ultra-processed foods.
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NewsRoasted and browned: how gut bacteria break down heated foods
Heating food generates new dietary compounds. A study shows that an enzyme in gut bacteria can expand its functional repertoire to process them.
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NewsObituary: Professor Arthur Gilmour (1947-2026)
The applied microbiology community has lost one of its most distinguished leaders with the passing of Arthur Gilmour, who served as President of the Society for Applied Microbiology from 1999 to 2002.
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NewsDrone index tracks wheat mildew
A new study addresses the need for rapid, field-scale monitoring of wheat powdery mildew in smallholder farms, where disease spread can be spatially uneven and difficult to capture through manual scouting alone.