All The Microbiologist articles in Contamination and survival in food production
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FeaturesFlour power: why it’s not a great idea to eat it raw
The UKHSA Food, Water and Environmental (FW&E) microbiology team has published a study on the safety and quality of flour sold in the UK and discovered that eating it raw is not a great idea!
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NewsStudy on E. coli outbreak in the UK demonstrates increasing impact of climate change on public health and food security
A study to investigate an UK E. coli outbreak identified contaminated lettuce as the most likely source of the infection, and determined that heavy rainfall and flooding may have carried STEC from animal feces to the lettuce crops.
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NewsClimate change increases foodborne illness risk from raw produce
New research shows that bacterial leaf spot of lettuce and high humidity promote Salmonella enterica growth in lettuce, and climate change is predicted to increase humid periods.
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NewsNew method for protection from plant pathogens could help support global food security.
By modifying a plant intracellular immune receptor (NLR), researchers have developed a potential new strategy for resistance to rice blast disease, one of the most important diseases threatening global food security. The collaborative team from the UK and Japan have recently published their research in PNAS. This could have implications ...
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NewsResearch aims to streamline the detection of foodborne viruses
A research team has received a USDA grant to develop rapid, portable, single-tube technology to help maintain safety of the food supply.
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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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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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FeaturesGlobal food safety: prepare for the unexpected
The World Health Organisation (WHO) has reported that unsafe food causes 600 million cases of foodborne diseases and 420,000 deaths a year, worldwide. World Food Safety Day is just around the corner, the theme of which for this year, is “Food safety: prepare for the unexpected”.
