Food security – Page 12
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NewsHigh H5N1 influenza levels found in mice given raw milk from infected dairy cows
Mice administered raw milk samples from dairy cows infected with H5N1 influenza experienced high virus levels in their respiratory organs and lower virus levels in other vital organs, according to new research.
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NewsProbiotic bacteria from fermented grain byproduct can battle E coli invasion in mouse gut
Probiotic bacteria isolated from corn steep liquor - a by-product of fermented maize - can prevent E coli invasion in the mouse gut, reveals new research presented at the recent Letters in Applied Microbiology ECS Research Symposium.
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NewsMilk samples from the 1940s shed new light on antibiotic resistance
Researchers found the samples from before the antibiotic era were resistant to the antibiotic tetracycline.
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NewsNew test spots seafood pathogen in just 30 minutes
Researchers have developed a groundbreaking point-of-care detection method for Vibrio parahaemolyticus, a bacterium responsible for a significant number of foodborne illnesses.
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NewsBioengineered enzyme creates natural vanillin from plants in one step
Researchers have developed an enzyme which can convert ferulic acid from plant waste into vanillin – the classic vanilla flavored compound.
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NewsScientists figure out how to maximise beneficial compounds in blueberry wine
Researchers examined fermentation’s effects on the bioactive compounds and antioxidant activity in blueberry wine. The results suggest blueberry wine maintains some of the fruit’s nutrients and the team identified ways to optimize components in this superfood tipple.
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CareersEndophytic fungi yield vivid colours and vital bioactive compounds
Endophytic fungi from the forests of Poland are yielding up a treasure trove of compounds that could revolutionize the pharmaceutical and biotechnological industries, according to Applied Microbiology International member Dr El-Sayed R El-Sayed.
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NewsResearchers throw new light on carboxysomes in key discovery that could boost photosynthesis
A research team has discovered how carboxysomes, carbon-fixing structures found in some bacteria and algae, work - a breakthrough that could help scientists repurpose the structures to enable plants to convert sunlight into more energy.
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NewsNew tech converts kimchi veg waste into biodegradable plastics
Malic acid has been used to develop a ‘bio-refactoring-based upcycling technology’ that can convert cabbage byproducts discarded as waste during the food manufacturing process into biodegradable plastics.
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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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NewsDecoding the complex genetic network of antimicrobial resistance in Campylobacter jejuni
A study focused on tetracycline resistance genes tetO and tetM - using phylogenetic tree analysis, it provided valuable insights into the genetic landscape and variants associated with C. jejuni.
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OpinionA pivotal moment for cultivated meat
Across Europe, concerns are being raised about the potential dangers of a burgeoning technology that allows scientists to grow animal tissue, without the need for slaughter, as Jake Bell explains.
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NewsAnalysis of flour and rice in Brazil shows high levels of harmful fungal toxins
The foods, found in the homes of Brazilian families participating in the research, were stored for future consumption. The study is the first in Brazil to use biomarkers to characterize the risk associated with mycotoxins in the diet.
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NewsResearch on how chickens fight salmonella offers clues to help other animals and humans
A paper published this spring is the culmination of decades of research that has uncovered the secrets of the chicken’s microbiome and changed the way the poultry industry tackles salmonella.
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NewsBiomarker method targets food fraud in high-priced truffles
Two scientists have developed a new method of analysis to distinguish between high-priced Piedmont truffles and cheaper spring truffles.
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NewsTropical red seaweed protects Ostrea edulis larvae against pathogen
A new study finds that extracts of tropical red seaweed Acanthophora spicifera are a natural alternative for pathogen control management in O. edulis cultures.
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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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NewsReview probes gel formation mechanisms and the role of lactic acid bacteria in fermented sausage
Researchers have reviewed the process of gel formation in fermented sausages, emphasizing the crucial role of myofibrillar proteins and the influence of lactic acid bacteria, temperature, and processing methods on gel properties.
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NewsScientists replace fishmeal in aquaculture with microbial protein from soybean processing wastewater
Scientists have successfully replaced half the fishmeal protein in the diets of farmed Asian seabass with a ‘single cell protein’ cultivated from microbes in soybean processing wastewater, paving the way for more sustainable fish farming.