Food security – Page 9
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NewsDisaster plant pathology: solutions to combat agricultural threats from disasters
Scientists have published a multidisciplinary perspective on current threats and solutions to plant health and food security, encompassing the risk from environmental factors such as climate change, while also including factors such as political instability and war.
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NewsMicrobes conquer the next extreme environment - your microwave
A radiation-resistant microbiome inside microwaves resembles that on solar panels, a new study finds.
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NewsHoney added to yogurt supports probiotic cultures for digestive health
If you enjoy a bowl of plain yogurt in the morning, adding a spoonful of honey is a delicious way to sweeten your favorite breakfast food. It also supports the probiotic cultures in the popular fermented dairy product, according to two new studies.
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NewsConsumers open to animal-free dairy products made with precision fermentation
Companies and institutes are currently working on biotechnological processes for the production of dairy products without the use of cows: In so-called precision fermentation, egg and milk proteins are produced with the help of bacteria, yeasts or other fungi. This results in foods such as milk or cheese with a ...
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NewsCopper oxide nanoparticles to counter pathogens are synthesized from mango
Researchers have synthesized green copper oxide nanoparticles from Mangifera indica leaf extract. They showed potent activity against gram-positive and negative bacteria, as well as fungicidal effects on persimmon fruit pathogens.
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NewsDespite risk, many unsure of temperature to heat food to prevent illness
With bird flu virus detected in cow’s milk, U.S. health authorities have warned the public against potential sources of exposure, including drinking raw or unpasteurized milk, and have reiterated a general warning that consuming uncooked or undercooked poultry or beef products can make you sick. Relatively few ...
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NewsScientists uncover effects of the initial microbiota on microbial succession during eggplant fermentation
To uncover complex microbial succession-changes in microbial populations during spontaneous fermentation and its effects on the final products, scientists have studied industrially produced shibazuke, a traditional Japanese eggplant pickle.
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NewsOysters succumb to deadly viral outbreak - but only at higher water temperatures
Oyster farmers in San Diego Bay will be able to protect them from deadly viral outbreaks by growing them at times when the water is cooler, thanks to the findings of a new study.
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NewsApplied Microbiology International unveils 11 new Global Ambassadors
AMI has announced that it has recruited 11 new Global Ambassadors from around the world. Global ambassadors have a range of expertise and knowledge across regions and sectors, and support and promote applied microbiology and our organisation.
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NewsScientists pinpoint how a red seaweed reduces methane emissions from cows
New research into the microbiome of cattle rumen has implications for addressing a leading contributor to climate warming.
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NewsAMAST Network launches to battle AMR in the agrifood system
AMAST – the AMR in Agrifood Systems Transdisciplinary Network, has been created to harness perspectives from across agrifood stakeholders and prepare new ways to tackle these challenges.
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NewsRising antimicrobial resistance in some Salmonella serovars isolated from retail chicken meat
Salmonella infections are a major public health issue in the United States, causing over 1.3 million illnesses annually. These infections are a leading cause of foodborne illness, often traced back to raw or undercooked poultry meat and eggs. Source: National Institute of Allergy and Infectious Diseases Scanning electron ...
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NewsRhizobacteria identified to combat striga and boost sorghum yields in Ethiopia
Researchers have identified potential Striga-suppressing rhizobacteria associated with sorghum, which have been shown to significantly reduce Striga seed germination rates.
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NewsKenyan crop contamination outbreak inspires grad student to improve rice storage
A new study shows that proper rice storage conditions to reduce aflatoxin risk after harvest include a temperature below 20 degrees Celsius, or 68 degrees Fahrenheit, and relative humidity below 75 per cent.
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NewsMost Salmonella illnesses from chicken caused by few products with high levels of virulent strains
A new study shows that few products with high levels of very virulent Salmonella strains are responsible for most of the illnesses from raw chicken parts, suggesting regulation efforts should focus on detecting and preventing high-risk contamination.
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NewsReceptors make dairy cows a prime target for influenza
Researchers who examined mammary gland samples from two cows infected with highly pathogenic avian influenza found a rich supply of sialic acid, which could shed light on how the virus attaches to hosts and help develop measures to slow the spread.
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NewsResearchers map the world’s fungi from air samples
DNA sequencing was used to identify fungi from air samples collected around the world, resulting in insights into the climatic and evolutionary factors influencing the occurrence and seasonal variation of both previously known and unknown fungi.
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NewsMassive harmful algal bloom in the Arctic prompts real-time advisories to western Alaskan communities
A summer 2022 research cruise that detected a massive and highly toxic harmful algal bloom (HAB) in the Bering Strait has provided an example of science that utilized new technology to track a neurotoxic HAB and protect remote communities in Alaska.
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NewsPumpkin disease not evolving - which could make a difference for management
The bacterium, Xanthomonas cucurbitae, is so successful that it has had no reason to evolve through time or space, according to new research characterizing the pathogen’s genetic diversity across the Midwest.
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NewsResearchers develop new way for beneficial microbes to survive extreme conditions and space exploration
The team’s formulations allow microbial therapeutics to maintain their potency and function over time despite extreme temperatures, harsh manufacturing processes, and radiation exposure.