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
Microbes can create a more peaceful world: Scientists call to action
Microorganisms should be ‘weaponised’ to stave off conflicts across the globe, according to a team of eminent microbiologists.
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NewsIntellifoods Labs, LLC teams with Mason scientists to cut food bacterial contamination detection time
Mason Associate Professor of Infectious Diseases and Microbiology, Ramin M Hakami has received $35,000 in grants from Intellifoods Labs, LLC to continue examining methods to reduce the time to detect the presence of bacteria in food samples.
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RIPE researchers add plant protein mechanism into bacteria
A team from the Australian National University (ANU) has modified the protein folding properties of bacteria by adding multiple components from the chloroplast of plants.
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Three new appointments announced at AOAC International
Dr Katerina Mastovska has been named Deputy Executive Director and Chief Science Officer with AOAC International.
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Iceland could feed Europe with cyanobacteria reactors powered by renewables
Iceland could play a pivotal role in European food security, providing over 40 million Europeans with a safe, sustainable, and locally-produced protein source over the next decade, while mitigating over 700 million tons of CO2 emissions, a new study suggests.
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US approves world’s first vaccine to protect honey bees
The world’s first vaccine for honey bees has been approved by authorities in the US.
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Conventional farms in Egypt have almost 4 times as many AMR bacteria as organic
Conventional farms in Egypt have almost four times as many antibiotic-resistant bacteria as organic farms, a new study has revealed.
- Careers
The Oguntoyinbo Lab
The Oguntoyinbo Lab at Appalachian State University focuses on food safety and security issues with its exploration of microbic diversity in fermented foods
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Electricity-fed purple phototrophic bacteria convert carbon dioxide into high protein biomass
For the first time, researchers from University of Alcalá have grown a microbial consortium dominated by purple phototrophic bacteria (PPB) which are fed with electricity to convert CO2 into high protein biomass.
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Almost half of Europe’s wheat crops contaminated with Fusarium mycotoxin
Almost half of wheat crops across Europe are impacted by Fusarium Head Blight, according to a study led by fungal biologist Dr Neil Brown from the UK’s University of Bath, in collaboration with colleagues at the University of Exeter.
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UK government issues £16m funding call for novel food drive, including fermentation products
Two of Britain’s largest government funding bodies have announced a £16 million funding call focused on developing foods such as plant-based, cultivated meat, and fermentation products.
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Horizon Europe announces €25 million for sustainable protein research
Horizon Europe has announced €25 million in funding for research into sustainable proteins.
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Common fungus eradicates toxic mercury from soil and water
Researchers have found that the fungus Metarhizium robertsii removes mercury from the soil around plant roots, and from fresh and saltwater, and have genetically engineered the fungus to amplify its mercury detoxifying effects.
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Shortlist announced for Applied Microbiology International Awards 2022
The finalists have now been announced for the Applied Microbiology International Awards 2022, which take place in London on November 29.
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Bird flu ‘could hit food availability in run-up to Christmas’
Kingston University Professor of Medical Microbiology Mark Fielder explains why the current strain of avian influenza is so contagious, how best to control the spread and the effect the outbreak is having on farmers, retailers and the UK economy.
- Features
Investigating chicken gut microbial dynamics in relation to Campylobacter prevalence
Can investigating the chicken gut microbiome provide us with novel intervention and control strategies against Campylobacter?
- Features
A renaissance in fermented milk: kefir makes a comeback
What is this creamy, cottage cheese-like substance, and why is it taking up residence in so many fridges?
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Microalgae devour coffee grounds to produce low emission biodiesel
Researchers at Aston University have produced high-quality biodiesel after ‘feeding’ and growing microalgae on leftover coffee grounds.
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Antimicrobial probiotic techniques extend fresh pasta shelf life by 30 days
Researchers have come up with a new protocol involving changes to product packaging and addition of bioprotective and antimicrobial probiotics, which adds 30 days to how long fresh pasta can be stored.
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Bacteria-based fat-free whipped cream could soon be on the menu
Food researchers at the University of Copenhagen have developed a fat-free whipped cream prototype built using bacteria instead of milk fat in both velvety and stiffer varieties.
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New immersive nanovaccine tackles Flavobacterium diseases in fish without injection
Researchers from the Faculty of Veterinary Science at Chulalongkorn University in Thailand have developed a nanovaccine to prevent bacterial gill diseases in freshwater fish species such as Tilapia and freshwater Asian sea bass.
- News
Breakthrough in protecting bananas from Panama disease
A study by scientists in Exeter has provided hope that Panama disease in bananas may be controlled by a specialised class of anti-fungal chemistries.
- Features
Probiotics in aquaculture: do they really work?
The use of probiotics has gained considerable attention as a potential alternative to antibiotics.
