Food security
-
NewsConsumption of ultra-processed foods by children up to one year old favors harmful bacteria in the gut
Analysis of the gut microbiota of more than 700 babies also showed that breastfeeding was a protective factor, mitigating the problem in those who consumed industrialized products. The study underscores the importance of breastfeeding.
-
NewsDesigner microbe shows promise for reducing mercury absorption from seafood
Scientists who inserted DNA-encoding methylmercury detoxification enzymes into the genome of an abundant human gut bacterium found it detoxified methylmercury in the gut of mice and dramatically reduced the amount that reached other tissues.
-
NewsChiral phytovirucide targets viral Nia protein to inhibit proliferation
A new study focuses on the search for small molecules to target the Nia protein of Potato virus Y (PVY), one of the most economically destructive viruses affecting Solanaceous crops such as potatoes, peppers, and tomatoes.
-
NewsNo more copy-pasting: DNA base editing for better Lactobacillus strains
Scientists were able to edit the DNA of Lactobacillus strains directly without a template from other organisms. This technique is indistinguishable from natural variation and enabled them to create a strain that doesn’t produce diabetes-aggravating chemicals.
-
NewsAntibiotic-resistant Escherichia albertii on the rise in Bangladeshi chicken shops
Researchers have detected alarming rates of Escherichia albertii in retail chicken meat in Bangladesh. Their findings show extensive contamination and significant antimicrobial resistance, underscoring the potential risks to public health.
-
NewsGlycan-coated magnets: A game-changer for safer food supply chains
A new method using glycan-coated magnetic nanoparticles (gMNPs) is poised to change the way we detect foodborne pathogens like Escherichia coli and Salmonella in complex food matrices such as melons, lettuce, and raw chicken.
-
NewsNew platform leverages AI and quantum computing to predict salmonella antimicrobial resistance
A recent study presents a novel approach to predict Salmonella antimicrobial resistance, a growing concern for public health. The research combines large language models (LLMs) and quantum computing to develop a predictive platform.
-
NewsScientists develop special agar for isolation of Escherichia albertii and its evaluation with food samples
Scientists have developed a novel E. albertii selective differential medium, XRM-MacConkey medium containing cefixime, tellurite, phosphate, and soy peptone, which differentiates E. albertii (colorless) from E. coli (red) by colony color.
-
NewsAFYREN strengthens its Executive Committee with appointment of Laurent Pou as Industrial Director
AFYREN, a greentech company offering manufacturers biobased, low-carbon ingredients through a unique fermentation technology based on a circular model, has announced the appointment of Laurent Pou as Industrial Director.
-
NewsLactic acid bacteria can improve plant-based dairy alternatives
A new study maps how specific lactic acid bacteria can enhance both the flavour and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the further development of sustainable foods.
-
NewsMushroom study IDs one of the potentially most bitter substances known to date
Researchers have isolated three new bitter compounds from the mushroom Amaropostia stiptica and investigated their effect on human bitter taste receptors.
-
NewsHidden signals in water reveal disease early in tomato plants
Researchers have developed an innovative method for the early detection of Fusarium wilt in tomato plants by monitoring subtle changes in the plants’ water use.
-
NewsMiso made in space tastes nuttier, researchers on the ISS find
A new study reveals how researchers successfully made miso on the International Space Station (ISS). They found that the miso smelled and tasted similar to miso fermented on Earth—just with a slightly nuttier, more roasted flavor. The team hopes this research will help broaden the culinary options available to astronauts.
-
NewsEdible biofilm based on pomegranate peel extract extends the shelf life of strawberries
Fruit coated with the material showed 11% less weight loss during storage and took longer to start becoming contaminated by fungi.
-
NewsA new model is validated to predict the growth of listeria in artisanal fresh cheeses
Researchers have developed a new mathematical model capable of predicting the growth of listeriosis within food, making it possible to estimate the shelf lives of food products under different foreseeable storage conditions.
-
NewsNew discovery boosts wheat’s fight against devastating disease
A new study reports a previously unknown molecular event that initiates the immune response to a major wheat disease. The findings provide strategies to engineer wheat that has stronger immunity against infection.
-
NewsAMI members show the way on how microbes are already solving environmental disasters
Applied Microbiology International members are among a team of high level microbiologists who have teamed up to highlight how the world’s tiniest creatures are delivering solutions to climate change and pollution.
-
NewsBfR organises three-day conference on food microbiology
The German Federal Institute for Risk Assessment, the German Society for Microbiology and Hygiene (DGHM) and the Association for General and Applied Microbiology (VAAM) are inviting researchers to the 19th Food Microbiology Conference in Berlin from 1 to 3 April.
-
NewsInfluenza of avian origin confirmed in a sheep in Yorkshire
The UK’s Chief Veterinary Officer has confirmed a case of influenza of avian origin (H5N1) in a single sheep in Yorkshire following repeat positive milk testing.
-
NewsNature’s warriors: How rice plants detect and defend against viral invaders
A groundbreaking study uncovers a molecular mechanism by which rice cells perceive viral infections and initiate antiviral response, which significantly contributes to understanding of virus-host interactions for further disease resistance breeding.