All Food Microbiology articles
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NewsAntibiotic-resistant Escherichia albertii on the rise in Bangladeshi chicken shops
Researchers have detected alarming rates of Escherichia albertii in retail chicken meat in Bangladesh. Their findings show extensive contamination and significant antimicrobial resistance, underscoring the potential risks to public health.
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NewsResearchers unravel the gut health benefits of sauerkraut - and shop-bought is just as good
A new study suggests that sauerkraut could help protect your gut, which is an essential part of overall health, supporting digestion and protecting against illness.
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NewsScientists develop special agar for isolation of Escherichia albertii and its evaluation with food samples
Scientists have developed a novel E. albertii selective differential medium, XRM-MacConkey medium containing cefixime, tellurite, phosphate, and soy peptone, which differentiates E. albertii (colorless) from E. coli (red) by colony color.
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NewsLactic acid bacteria can improve plant-based dairy alternatives
A new study maps how specific lactic acid bacteria can enhance both the flavour and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the further development of sustainable foods.
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NewsFeed additives can reduce campylobacter in free-range broilers
Trials have demonstrated that adding biochar to chicken feed can significantly reduce campylobacter in chickens, which could potentially lead to fewer campylobacter-associated foodborne diseases in humans.
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NewsJuicing may harm your health in just three days
Juicing without fibres turns out to be detrimental to both gut and oral microbiomes by disrupting their compositions, leading to the flourishing of harmful bacteria associated with inflammation.
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NewsUsing sugars from peas speeds up sour beer brewing
Researchers have brewed new sour beers in less time using field peas. The experimental beers had fruity flavors and other attributes comparable to a commercial Belgian-style sour, but with shorter, simpler brewing steps.
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NewsFreshwater alga could be the next superfood that feeds the world, reveals AMI award winner
A green alga that grows in lakes and rivers could be the next ‘superfood’ - helping scientists to tackle global food security challenges while promoting environmental sustainability, a new study reveals.
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NewsA healthy diet is key to a healthy gut microbiome
Vegan, vegetarian and omnivorous diets affect intestinal microorganisms, but the absence of certain foods from the diet can have complex effects that can be positively or negatively correlated with general well-being.
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NewsNew study suggests RNA present on surfaces of leaves may shape microbial communities
Biologists have shown that the surfaces of plant leaves are coated with a diverse array of RNA molecules, suggersting this may play a role in shaping the microbial communities that inhabit them, potentially influencing plant health and interactions within their environment.
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FeaturesNature’s pesticides: unleashing the potential of microbial interactions
Discover how scientists leverage knowledge of the microbial interactions that impact plant and animal health.
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NewsScientists lift lid on Salmonella dry surface biofilm
Food scientists have revealed key characteristics of the foodborne pathogen Salmonella dry surface biofilm (DSB), a previously overlooked type of biofilm that commonly exists in dry food processing environments.
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NewsNew clinical study confirms the anti-obesity effects of kimchi
A clinical trial on the body fat-reducing effects of kimchi indicates that a steady consumption of kimchi is effective in alleviating obesity symptoms through the modulation of the gut microbiota.
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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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NewsScientists team up with Michelin-starred chefs to unveil innovative fermentation product
Scientists working with chefs at a two-Michelin-starred restaurant in Copenhagen have found that diners are open to eating an innovative new product made by growing fungi.
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NewsInactive mushroom toxin can become poison when eaten
Muscarine can be stored as a harmless precursor in mushrooms and only be released when mushrooms get injured.
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NewsFull-bodied cheese flavor–prediction of flavor development soon possible thanks to new method
Peptides formed during cheese ripening are crucial for the full-bodied flavor of aged cheeses, known as kokumi. Researchers have now developed a new method to analyze these flavor-relevant peptides precisely, quickly, and efficiently.
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NewsScientists discover how fungi interact with soil actinomycetes
Discovery of a unique microbial interaction offers potential for environmentally friendly control of rice blast disease.
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NewsAI decodes microbes’ message in milk safety testing approach
DNA sequencing combined with artificial intelligence could detect anomalies that signal trouble in dairy production, researchers report.
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NewsResearch on calcium transport can fight bacteria and provide safer food
Researchers have revealed details on how bacteria use calcium to regulate vital processes, in a way that differs from human cells. This breakthrough is significant in the fight against antibiotic resistance and for increasing safety in food production.