Food security – Page 5
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CareersLetters in Applied Microbiology: Racheal reflects on a year in the junior editor programme
One year into our first junior editor training programme with Letters in Applied Microbiology, Racheal Oluwayemisi Fashogbon reveals how signing up has helped to transform her career.
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NewsSmall milk fat globules promote good bacteria, study reveals
A study reveals that the structure of milk fat globules, rather than their chemical composition, plays a key role in their interactions with bacteria. Small globules promote the growth of beneficial bacteria like Bacillus subtilis, while larger ones trigger biofilm formation.
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NewsDual activation of soybean resistance against Phytophthora sojae by pectin lyase and degraded pectin oligosaccharides
A study elucidates the mechanism by which pectin lyase, secreted by Phytophthora sojae activates plant immunity, thereby offering a theoretical foundation for further exploration of the role of pectinase in pathogen-plant interactions.
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FeaturesNature’s pesticides: unleashing the potential of microbial interactions
Discover how scientists leverage knowledge of the microbial interactions that impact plant and animal health.
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NewsCheese starter cultures yield insights into history of domestication of bacteria
A new study shows that the bacteria used to produce Gruyère, Emmental and Sbrinz cheese show signs of ancient domestication.
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NewsScientists lift lid on Salmonella dry surface biofilm
Food scientists have revealed key characteristics of the foodborne pathogen Salmonella dry surface biofilm (DSB), a previously overlooked type of biofilm that commonly exists in dry food processing environments.
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NewsFlu virus remains infectious in refrigerated raw milk
Influenza or flu virus can remain infectious in refrigerated raw milk for up to five days, a new study reveals. The findings come at a time when outbreaks of bird flu in dairy cattle have raised concerns about the potential for a new pandemic.
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NewsResearchers develop model to evaluate food safety control strategies for produce industry
You’ve probably heard of product recalls involving lettuce, spinach, or other leafy greens. Consuming these popular vegetables are among the main causes of food poisoning, affecting thousands of people every year. Leafy greens can become contaminated with pathogenic E. coli or other bacteria through splashes of soil or contaminated irrigation ...
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NewsYeast as food emulsifier? Easily released protein as strong as casein
Researchers looking at yeast proteins as emulsifiers have found emulsifying proteins that can be easily freed from the yeast.
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NewsMore attention should be paid to the health of deep soil in low-yield farmland
A recent study identified that a higher soil health index in low-yielding fields may be an important factor to maintain wheat yield as food demand grows rapidly.
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NewsNew, simple, and natural method for producing vitamin B2
Researchers have succeeded in developing a natural and simple method for producing vitamin B2: by gently heating lactic acid bacteria. This could be a game-changer in developing countries, where many suffer from vitamin B2 deficiency
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NewsIdentifying amino acids that prevent sporulation in food poisoning
Scientists who examined how amino acids are involved in Clostridium perfringens spore formation have identified serine as an inhibitor. They found that serine inhibits the pathogen’s cell wall from remodeling, which is necessary in the process of becoming a spore.
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NewsRepeated outbreaks of coffee wilt disease threatens our daily brew
A new study reveals that the fungal pathogen Fusarium xylarioides continues to pose a significant threat to coffee production and incomes across sub-Saharan Africa.
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NewsCommon food poison toxin speeds colon cancer spread
A toxin in the bacteria that’s one of the most common causes of foodborne illness accelerates the spread of colorectal tumors to other parts of the body, a study has found.
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NewsAntibiotics from bacteria could counter biotic stress in crops, replacing synthetic chemicals
Actinomycetes-derived antibiotics and other metabolites could be deployed to mitigate biotic stress in crops, potentially replacing synthetic chemicals as chemo-control agents against phytopathogens, a new review suggests.
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NewsResearchers develop a simple lab-free test to detect bacteria in fluids from water to urine
A novel new test for bacteria in fluids makes it as easy as observing a colour change to confirm the presence of disease-causing pathogens, promising much easier diagnostic tests and greater food safety.
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NewsHot water best for sanitizing in-shell pecans, sanitizers prevent cross-contamination
To identify best practices for microbial safety in the pecan market, scientists conducted a study to evaluate methods of sanitizing pecans against Shiga toxin-producing E. coli, also known as STEC.
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NewsMost U.S. adults surveyed trust store-bought turkey is free of contaminants, despite fecal bacteria being found in ground turkey
More than six out of 10 U.S. adults say they wouldn’t eat turkey contaminated with feces, yet consumer research has shown more than half of store-bought packages of ground turkey tested positive for it.
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NewsDr Helen Onyeaka named as winner of Basil Jarvis Food Security and Innovation Award 2024
Dr Helen Onyeaka, an industrial microbiologist at the University of Birmingham, has been named as the newest winner of the Basil Jarvis Food Security and Innovation Award.
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NewsSwitching refined sugar for maple sugar alters gut microbiota
A new study has found that substituting two tablespoons of pure maple syrup for refined sugars reduced several cardiometabolic risk factors in humans.