All Quality Control articles
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NewsInactive H5N1 influenza virus in pasteurized milk poses minimal health risks
Proteins and genetic material from H5N1 influenza viruses have been found in pasteurized milk in the United States, but a study shows those inactive viral pieces represent little to no health risk. H5N1-contaminated milk that was pasteurized did not significantly affect the immune system.
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NewsHerbs hit the sweet spot to extend shelf life of popular global drink
A team of food scientists has discovered a natural way to significantly extend the shelf life of sugarcane juice. By adding microwave-dried extracts of mint and coriander to the juice in the production process, its shelf life can be extended from three days up to 14 days.
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NewsResearchers find genetic clues to infant formula pathogen’s global persistence
Researchers are shedding new light on how a dangerous foodborne pathogen—Cronobacter sakazakii—may have adapted to thrive in dried and powdered foods across the global supply chain.
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FeaturesMicrobiological concerns faced in cheese-making environments
Delve into the multi-facteted world of cheese production, discovering some of the major microbes, risks, and strategies for mitigation.
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FeaturesMitigating the effects of temperature fluctuations on microbiological research
Temperature fluctuation is one of the most significant drivers of sample degradation. How can laboratories mitigate this issue to protect their irreplaceable specimens from being compromised or destroyed?
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NewsBacterial test for raw, organic milk may require more precision
Scientists show that a standard quality test used for raw, organic milk is insufficient for distinguishing between specific groups of bacteria, suggesting that the criteria for determining milk quality at processing plants need to be updated.
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FeaturesBiodeterioration and bioconservation of Mayan historical monuments: two sides of a coin
How understanding the microbiology of ancient sites is allowing researchers to preserve cultural heritage.
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OpinionThe role of AI in improving microbiology
What are the benefits and drawbacks of a technology that holds such promise?
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OpinionHow AI gives us food for thought
Michael Ukwuru reveals the many ways in which artificial intelligence could address global food safety challenges.
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NewsWarning over lack of ‘substantial evidence’ for FDA approved antibiotic
Drugs approved in the US require “substantial evidence” that they are effective, but an investigation by The BMJ into the recent approval of the antibiotic Recarbrio from Merck suggests that these standards are being bypassed.
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NewsNew contamination detection tool Squeegee targets low microbial biomass microbiomes
Researchers have developed a new contamination detection tool that can distinguish between a potential environmental contaminant and a genuine microbiome signal in low biomass studies – studies that contain little microbial DNA like breastmilk, placenta or amniotic fluid.
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CareersImpact beyond the university walls
How I gave up a very good job with Aquascutum to follow my passion for science - and ended up combining microbiology and textiles.
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FeaturesPesticide contamination: what can microbiologists do?
Agricultural production of food has more than doubled in the last century, enabled in part by the use of pesticides and other agrochemicals