All Food Microbiology articles – Page 3
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FeaturesGlobal food safety: prepare for the unexpected
The World Health Organisation (WHO) has reported that unsafe food causes 600 million cases of foodborne diseases and 420,000 deaths a year, worldwide. World Food Safety Day is just around the corner, the theme of which for this year, is “Food safety: prepare for the unexpected”.
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NewsMicrobes pave way to functional dairy products - and convincing plant-based cheese
Even though cheese has been around for thousands of years, researchers continue to move forward with intriguing new approaches, says the American Chemical Society as it marks National Dairy Month in June.
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NewsGuidelines updated for protection against foodborne diseases in communal facilities
German experts have provided updated recommendations for the proper catering of young children, pregnant women and very old and sick people in communal facilities - from procurement and storage of goods to cooking and serving of meals.
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NewsScientists probe spermidine production to combat emerging drug resistance in Salmonella
Scientists have pinpointed how Salmonella Typhimurium uses a key molecule called spermidine to shield itself from the onslaught of the host’s defence machinery - and an existing FDA-approved drug can reduce spermidine production.
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NewsStudy finds resistance to critically important antibiotics in uncooked meat sold for human and animal consumption
New research has found substantial levels of resistance to critically important antibiotics in meat sold for human and animal consumption.
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CareersDIY beeswax food wraps could be a lifesaver in conflict regions like Ukraine
Home-made antimicrobial beeswax food wraps containing locally sourced herbs could provide low cost food storage in areas of Ukraine where the power supply has been disrupted by the Russian invasion.
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NewsChemists share secrets of faster, better kombucha fermentation
Chemists are investigating ways to reliably minimize alcohol, tailor taste profiles and speed up the kombucha fermentation process to help home and commercial producers optimize their funky brews.
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NewsHigher bacterial counts detected in single-serving milks
Scientists have detected higher bacterial counts in commercial, paperboard single-serving containers two weeks after processing than milk packaged in larger containers from the same facilities.
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NewsRefrigerate lettuce to reduce risk of E. coli contamination, researchers say
Leafy green vegetables are important sources of dietary fiber and nutrients, but they can harbor harmful pathogens. In particular, lettuce has often been involved in outbreaks of foodborne illness across the U.S. A new study from the University of Illinois Urbana-Champaign examines factors that affect E. coli ...
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FeaturesHow diet modulates the gut-brain axis
As our understanding of the gut-brain axis grows, the health implications revolving around this physiological connection become increasingly evident.
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NewsScientists engineer a coating for disease-free produce
A new wax coating technology bolsters the safety of fresh produce and provides enhanced protection against bacteria and fungi. This composite coating provides both immediate and delayed antibacterial effects, according to the article.
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NewsMIssing gut microbes could be the reason why sugar-free candy may give you gas
Researchers have identified changes in the gut microbiome that can result in an inability to digest sorbitol.
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NewsRoot microbes may be the secret to a better tasting cup of tea
Researchers have found that microbes in tea roots affect their uptake of ammonia, which influences the production of theanine, which is key for determining a tea’s taste.
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NewsScientists break the mould by creating new colours of ‘blue cheese’
After discovering how the classic veining of blue cheese is created, experts have created a variety of fungal strains that could be used to make cheese with colours ranging from white to yellow-green to red-brown-pink and light and dark blues.
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NewsHigh production of polyols using crude glycerol by wild-type safe yeasts
Researchers have utilized crude glycerol as a substrate for natural yeasts of the species Yarrowia lipolytica, resulting in the production of valuable compounds such as sugar-alcohols (mannitol, arabitol, and erythritol) and other metabolites.
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NewsGut bacteria can process dietary fiber into an anti-allergy weapon, new study finds
Researchers investigate how short-chain fatty acids modulate the immune response, paving the way for potential allergy treatments.
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NewsSwitching to vegan or ketogenic diet rapidly impacts immune system - and gut microbiome
A study found that switching to a vegan diet prompted responses linked to innate immunity, while the keto diet elicited responses associated with adaptive immunity, along with metabolic changes and shifts in the gut microbiomes.
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NewsTomato juice’s antimicrobial properties can kill salmonella
Tomato juice can kill Salmonella typhi and other bacteria that can harm people’s digestive and urinary tract health.
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NewsUnconventional yeast boosts quality of carbonic maceration wine, rosé wine and orange wine
A new study finds that this yeast speeds up the winemaking process and improves the organoleptic properties of wines.
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NewsFoodborne-pathogen Listeria may hide from sanitizers in multi-species biofilms
The finding could result in more effective sanitation procedures, leading to safer food supply, researchers said.