All Food Safety & Security articles
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NewsResearchers develop model to evaluate food safety control strategies for produce industry
You’ve probably heard of product recalls involving lettuce, spinach, or other leafy greens. Consuming these popular vegetables are among the main causes of food poisoning, affecting thousands of people every year. Leafy greens can become contaminated with pathogenic E. coli or other bacteria through splashes of soil or contaminated irrigation ...
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NewsFirst-ever imaging of pathogens on lettuce leaves in real-time
Researchers have developed a method that allows for imaging common plant infections. For the first time, this can be done without killing the plant and significantly faster than conventional microscopy.
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NewsPigs may be transmission route of rat hepatitis E to humans
New research suggests that pigs may function as a transmission vehicle for a strain of the hepatitis E virus (HEV) common in rats that has recently been found to infect humans.
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NewsScientists weigh up microbial control techniques for prepared dishes
Researchers have evaluated microbial control techniques commonly used in prepared dishes, which are in high demand in Europe, North America, and Asia due to their convenience.
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CareersUnmasking the hidden threat of non-O157 STEC
Ashley Ward of SRUC and Sony Malhotra of STFC explain how an innovative collaboration explores how computational approaches could be used to detect non-O157 STEC that are likely to cause disease.
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CareersCan you use a dishwasher instead of a steriliser?
Wondering whether you can sterilise baby bottles in a dishwasher — or use a dishwasher to safely clean bowls, spoons and other baby weaning equipment? AMI microbiologists provide expert advice to Helen Brown of Made for Mums on what you can and can’t do, depending on your baby’s age.
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NewsMistaken identity cleared up of foodborne pathogen causing severe symptoms in children
A novel real-time PCR method might become a diagnostic tool targeting emerging bacterium responsible for food poisoning outbreaks.
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NewsNew test spots seafood pathogen in just 30 minutes
Researchers have developed a groundbreaking point-of-care detection method for Vibrio parahaemolyticus, a bacterium responsible for a significant number of foodborne illnesses.
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NewsAnalysis of flour and rice in Brazil shows high levels of harmful fungal toxins
The foods, found in the homes of Brazilian families participating in the research, were stored for future consumption. The study is the first in Brazil to use biomarkers to characterize the risk associated with mycotoxins in the diet.
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NewsOne death and 30 illness cases due to STEC 0145 outbreak in UK
One person has died in the UK and 30 cases of illness confirmed following an outbreak of Shiga toxin-producing Escherichia coli (STEC) O145 identified through the analysis of whole genome sequencing (WGS) data.
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NewsEating more live microbes leads to better health and lower weight
A new study shows lower weight and better overall health in those who consume more live microorganisms daily - including those in raw fruit and vegetables.
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NewsProtective bacterial cultures offer promise for antibiotic resistant salmonella in food
UConn researcher Dennis D’Amico and his team looked at the ability of a protective culture called Hafnia alvei B16 to prevent infection by two Salmonella serovars, a grouping within the Salmonella enterica species.
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NewsUS 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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NewsConventional 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.
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NewsScientists develop novel bioimaging method to explore plant-microbe interactions
Scientists at the US Department of Energy’s (DOE) Argonne National Laboratory have been awarded funding from DOE’s Office of Science, Biological and Environmental Research (BER) bioimaging program to understand plant-microbe communication and how it facilitates plant growth and health.
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CareersThe 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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NewsAlmost 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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NewsGamechanging project could propel anti-microbial peptides into forefront of AMR battle
Experts from the University of Huddersfield have teamed up with an international consortium of partners for a four-year research project that aims to develop a new method for the commercial production of anti-microbial peptides (AMPs).
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NewsUK 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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NewsHorizon Europe announces €25 million for sustainable protein research
Horizon Europe has announced €25 million in funding for research into sustainable proteins.
