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
Cheese starter cultures yield insights into history of domestication of bacteria
A new study shows that the bacteria used to produce Gruyère, Emmental and Sbrinz cheese show signs of ancient domestication.
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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.
NewsFlu virus remains infectious in refrigerated raw milk
Influenza or flu virus can remain infectious in refrigerated raw milk for up to five days, a new study reveals. The findings come at a time when outbreaks of bird flu in dairy cattle have raised concerns about the potential for a new pandemic.
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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News
Yeast as food emulsifier? Easily released protein as strong as casein
Researchers looking at yeast proteins as emulsifiers have found emulsifying proteins that can be easily freed from the yeast.
NewsMore attention should be paid to the health of deep soil in low-yield farmland
A recent study identified that a higher soil health index in low-yielding fields may be an important factor to maintain wheat yield as food demand grows rapidly.
NewsNew, simple, and natural method for producing vitamin B2
Researchers have succeeded in developing a natural and simple method for producing vitamin B2: by gently heating lactic acid bacteria. This could be a game-changer in developing countries, where many suffer from vitamin B2 deficiency
NewsIdentifying amino acids that prevent sporulation in food poisoning
Scientists who examined how amino acids are involved in Clostridium perfringens spore formation have identified serine as an inhibitor. They found that serine inhibits the pathogen’s cell wall from remodeling, which is necessary in the process of becoming a spore.
NewsRepeated outbreaks of coffee wilt disease threatens our daily brew
A new study reveals that the fungal pathogen Fusarium xylarioides continues to pose a significant threat to coffee production and incomes across sub-Saharan Africa.
NewsCommon food poison toxin speeds colon cancer spread
A toxin in the bacteria that’s one of the most common causes of foodborne illness accelerates the spread of colorectal tumors to other parts of the body, a study has found.
NewsAntibiotics from bacteria could counter biotic stress in crops, replacing synthetic chemicals
Actinomycetes-derived antibiotics and other metabolites could be deployed to mitigate biotic stress in crops, potentially replacing synthetic chemicals as chemo-control agents against phytopathogens, a new review suggests.
NewsResearchers develop a simple lab-free test to detect bacteria in fluids from water to urine
A novel new test for bacteria in fluids makes it as easy as observing a colour change to confirm the presence of disease-causing pathogens, promising much easier diagnostic tests and greater food safety.
NewsHot water best for sanitizing in-shell pecans, sanitizers prevent cross-contamination
To identify best practices for microbial safety in the pecan market, scientists conducted a study to evaluate methods of sanitizing pecans against Shiga toxin-producing E. coli, also known as STEC.
NewsMost U.S. adults surveyed trust store-bought turkey is free of contaminants, despite fecal bacteria being found in ground turkey
More than six out of 10 U.S. adults say they wouldn’t eat turkey contaminated with feces, yet consumer research has shown more than half of store-bought packages of ground turkey tested positive for it.
NewsDr Helen Onyeaka named as winner of Basil Jarvis Food Security and Innovation Award 2024
Dr Helen Onyeaka, an industrial microbiologist at the University of Birmingham, has been named as the newest winner of the Basil Jarvis Food Security and Innovation Award.
NewsSwitching refined sugar for maple sugar alters gut microbiota
A new study has found that substituting two tablespoons of pure maple syrup for refined sugars reduced several cardiometabolic risk factors in humans.
NewsNew edition of book explores ranavirus infection and disease in amphibians, reptiles and fish
Researchers are providing new information and guidance on monitoring and managing viruses that cause life-threatening diseases in amphibians, reptiles and fish, as detailed in a new book edition.
NewsAntarctic streptomyces offer promising biocontrol agents to combat banana wilt
A recent study has unveiled the biotechnological potential of microorganisms from Antarctica. Researchers evaluating the antifungal activity of isolated actinomycete strains found 41.18% of these strains could inhibit the growth of <i>Fusarium oxysporum</i>.
NewsStudy reveals how microbes create the most toxic form of mercury
Mercury is extraordinarily toxic, but it becomes especially dangerous when transformed into methylmercury – a form so harmful that just a few billionths of a gram can cause severe and lasting neurological damage to a developing fetus. Unfortunately, methylmercury often makes its way into our bodies through seafood – but ...
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.
NewsLow-frequency magnetic field (LFMF) boosts carotenoid production by Rhodotorula glutinis
Extracting carotenoids from Rhodotorula mucilaginosa offers advantages over plant and animal sources. Researchers reported a low-frequency magnetic field (LFMF) intensity that could improve yield without adversely affecting growth.
NewsWater fern offers safe potential global food insecurity solution - with no cyanotoxins
An international effort to test Azolla found that it does not contain cyanotoxins, potent toxins produced by a type of cyanobacteria, or blue-green algae, associated with the plant.
