More Features – Page 4
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Features
Sir Graham Wilson
Sir Graham Wilson was a pioneer in the area of public health, wartime bacteriology and food hygiene.
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Features
Clean water for all
The World Health Organization (WHO) and the United Nations Children’s Fund (UNICEF) estimated that, as of 2020, 2 billion people across the globe did not have access to safely managed drinking water.
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Long Reads
Partnering with low- and middle-income countries to co-develop sustainable antimicrobial resistance solutions
ICARS envisions a world where drug-resistant infections no longer pose a threat to the health of humans and animals, the environment, global food security and economic prosperity.
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Features
The scent of infection: how smells can help us spot disease
The smell of freshly mown grass. The sweet aroma of roses. The tang of a rubbish bin on a hot summer’s day. Scents are part of the backdrop of everyday life – but research is hoping they could be used to detect diseases.
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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?
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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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Long Reads
How war sets the stage for epidemics
On 19 June 2022, Iraq’s health authorities announced a cholera outbreak after at least 13 cases were confirmed across the country and thousands of hospital admissions for acute diarrhea were reported.
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Long Reads
Playing with fire: how wildfire shapes the soil microbiome of the Colorado Rockies
The high elevation coniferous forests in the southern Rocky Mountains of Colorado (USA) provide more than just a beautiful landscape for winter sports and hiking: they are vital ecosystems that provide myriad ecosystem services.
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Features
How Biocleave is teaching Clostridium new tricks in protein recombination
Do not judge a bacterial species by its headlines: there is more to Clostridium than food poisoning and botulism
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Features
The life and times of Sir Henry Wellcome
Wellcome was committed to high-quality science and founded other laboratories to join the WPRL, including the Wellcome Tropical Research Laboratory in Khartoum.
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Features
Making us keen for quinine
In 1817, quinine became the first chemical compound used to treat an infectious disease.
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Features
Ice, ice, maybe? Francis Bacon and frozen meat
The scientific pioneer’s ill-fated investigation into whether flesh could be preserved in snow.
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Features
Toasting Alice Ball
Alice Ball became both the first African-American and the first woman to be awarded a Master’s degree in Chemistry in 1915.
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Features
The rise of India Pale Ale
We chart the rollercoaster emergence of the India Pale AleThe emergence of the India Pale Ale.
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Features
Sanitas, a public health hero
The Sanitas Company Limited: a once well-known concern deserving remembrance for its contribution to public health.
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Features
A passport to Pimlico for streptococci
Fred Griffith played a key role in the foundation of molecular genetics.
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Features
Citric acid's journey from sunny Sicily to industrial London
Like other major seaports, the hinterland of London’s docks was once a hive of industrial activity.
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Features
The perplexing progress of pickling and preservation
In 1819, two former school friends, Thomas Blackwell and Edmund Crosse, were apprenticed to a firm making pickles and sauces.