Food security
Millions of people are undernourished globally and with the population growing, food security is a major concern. Food security is multifaceted, requiring advancements in food safety, ensuring products have a good shelf life, reducing spoilage and providing dietary additions to improve the nutrient intake of the population. The application of microbiology is far reaching, and new approaches are required to maintain food security. Through an improved understanding of plant-microbe interactions, it is possible to forecast and mitigate food shortages.
News
Viral spillover underwater: review maps how aquatic viruses leap between species and how to catch the next jump early
When pathogens leap between species, the textbook cases are terrestrial: influenza from birds, Ebola from wildlife, SARS-CoV-2 at a market. A review argues that equal attention should go to water, the world’s fastest-growing food production sector and where viruses move readily among fish, amphibians, reptiles and crustaceans.
Read story
NewsImproving heat-resilient indigenous livestock using local AI models built on gut microbiome data
Researchers have proposed a policy roadmap of an AI-driven precision farming approach to further improve indigenous and other livestock breeds’ abilities to withstand extreme conditions in farming operations of all sizes and types.
NewsSmart packaging film ‘lights up’ under UV as meat loses freshness
Food spoilage causes chemical changes that are not always easy to detect by appearance alone. To provide a clearer indication of freshness and quality, researchers have developed a smart packaging film that changes color and glows under ultraviolet (UV) light as meat loses freshness.
NewsGenetic hitchhikers make Aspergillus infections even harder to treat
Resistance to antifungal medicines in the pathogenic fungus Aspergillus fumigatus is proving more persistent than previously thought. Research shows that fungicides used in agriculture, even those with a different mode of action from these medicines, can help maintain this resistance. This is because different resistance genes ‘hitchhike’ together.
More food security
News
Three onion problems, one microbial answer: a five-strain consortium controls basal rot, eases salt-alkali stress and boosts growth
Onion yields and quality are increasingly threatened in China by severe soil salinization and by frequent outbreaks of basal rot. Effective, environmentally friendly measures that address both problems remain scarce. Researchers set out to build a microbial consortium that degrades salt and alkali, controls basal rot, and promotes onion growth.
NewsStudy identifies fetal bovine serum in vaccines as key risk factor for spinal deformities in farmed Atlantic salmon
New peer-reviewed research demonstrates a strong association between residual fetal bovine serum in oil-adjuvanted vaccines and the prevalence of “cross-stitch” vertebrae, a condition linked to significant growth reduction.
NewsResearchers reveal mechanisms of lipid accumulation and compositional remodeling in oleaginous yeast
Microbial oils are promising sustainable lipid sources for food and biofuel applications. Researchers have developed a high-coverage lipidomics workflow and integrated it with transcriptomics to investigate lipid accumulation and compositional changes in Rhodosporidium toruloides under nitrogen limitation.
NewsHorizon Awards 2026: Professor Marciane Magnani named as winner of Basil Jarvis Prize
Professor Marciane Magnani, Professor of Food Science at the Federal University of Paraíba (UFPB), Brazil, has been named as the winner of the Basil Jarvis Food Security & Innovation Award.
NewsOne strain, two jobs: Bacillus amyloliquefaciens SQ1 degrades wheat straw and suppresses aflatoxin-producing Aspergillus flavus
Bacillus amyloliquefaciens SQ1SQ1 functions as a dual-purpose biocatalyst for wheat straw biomass, breaking down cellulose while inhibiting fungal growth, thereby enhancing straw biotransformation, mitigating mycotoxin risk and supporting early crop growth.
NewsHow plants unwittingly help fungal pathogens
Infecting a maize plant is no simple task for a fungal pathogen such as Ustilago maydis. A group of researchers has now uncovered how the fungus detects that it has successfully entered its host. This signal triggers changes in fungal growth.
NewsVirus-based tool opens a faster route to studying cowpea genes
Genome sequencing of cowpea has provided researchers with numerous candidate genes, and genetic transformation has enabled studies of traits such as drought and heat tolerance. A new study reports sustained gene silencing across seven cowpea varieties and demonstrates the system’s utility for investigating jasmonate regulation during leafminer infestation.
NewsNew platform reveals broad viral exposure histories in pigs
Pigs can retain antibody traces of past viral encounters, yet conventional tests usually examine only a limited number of viruses at a time. Researchers have developed a platform that uses 36,416 short protein fragments from 140 swine-associated viruses to screen many antibody responses in parallel.
NewsManganese-enhanced biochar helps soil retain nitrogen while reducing greenhouse gas emissions
Adding manganese to biochar can help soil retain more nitrogen by strengthening a natural microbial process. Scientists demonstrated that manganese-loaded biochar increased a key nitrogen-conserving microbial process by 2.9 times compared with untreated soil, while substantially reducing emissions of nitrous oxide, a powerful greenhouse gas.
News£4 million awarded to develop vaccines that protect livestock and tackle growing biosecurity threat
Scientists are set to receive £4 million to help tackle the growing biosecurity threat faced by the UK. The project will develop an mRNA vaccine platform for use across major livestock species. This platform will help prepare for future epidemics, tackle antimicrobial resistance, and accelerate the development of next-generation animal vaccines.
NewsTwo paths to healthier soils: Scientists reveal how straw and biochar store carbon differently
Researchers discovered that combining manure with straw or biochar significantly increased soil organic carbon, but through two distinct pathways. Straw primarily stimulated microbial activity and carbon transformation, while biochar improved soil structure and the physical protection of carbon.
NewsResearchers engineer the first bacterial biocatalyst of a toolbox to produce greener pharma and food ingredients
To produce pharmaceuticals, food ingredients, and flavours and fragrances, it is often necessary to oxidise alcohols. But there is a more sustainable route: living organisms, including fungi, produce galactose oxidases, proteins that can carry out the same reactions on alcohols and simple sugars under mild conditions, using oxygen.
NewsMicroalgae show promise as sustainable fertiliser for malting barley
New research has demonstrated that microalgae could provide a sustainable alternative to conventional mineral fertilisers for malting barley production. The study explored whether microalgae could help reduce the agricultural sector’s reliance on synthetic mineral fertilisers while maintaining crop performance and grain quality.
NewsMultitarget compound strengthens tomato defenses against TYLCV with layered response
Scientists testing compounds against tomato yellow leaf curl virus found that one antiviral appears to protect tomato plants by coordinating several defensive routes rather than depending on one narrow antiviral action. It strengthens resistance-associated gene activity while also engaging host proteins that may support viral infection.
NewsWine-like terroir: Influence of wild plants results in distinctive microbial and flavour signatures in Munkoyo
Wild plants traditionally used as natural starter cultures for fermentation of Munkoyo, a traditional non/very low-alcoholic fermented cereal beverage consumed in parts of Africa, can influence not only the initiation of fermentation but also the microbial communities and flavour characteristics of the final beverage.
CareersFood and innovation: Reflections from FOODMicro 2026
AMI Food Security Advisory Group member Professor Marciane Magnani, a Full Professor of Food Science at the Federal University of Paraíba (UFPB), Brazil, reflects on her experiences of FOODMICRO 2026 in Slovenia.
NewsGut bacteria shape how fiber works
Eating more fiber does not necessarily mean the same thing for every gut microbiome. New research shows that plant-based carbohydrates can favor Segatella copri only when certain other bacteria are already present, revealing how strongly diet depends on the microbial community it enters.
NewsAmerican Academy of Pediatrics warns of dangers in consuming raw dairy products
Updated guidance warns that raw milk and other unpasteurized dairy products can expose children and pregnant people to serious infections, with H5N1 now emerging as an additional concern. Experts say pasteurisation provides the same nutritional benefits while dramatically reducing the risk from harmful bacteria and viruses.
NewsAn unexpected lab guest reveals a natural pest repellent
An accidental fruit fly invasion in a research lab has led scientists to identify a naturally occurring yeast that repels a major blueberry pest. The unexpected discovery could eventually support new non-chemical ways to protect soft-fruit crops.