A toxin dangerous to humans may help E. coli fend off aquatic predators, enabling strains of E. coli that produce the toxin to survive longer in lake water than benign counterparts, a new study finds.
Cell & Microbiology
Jun 13, 2013
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Researchers at the University of Georgia, Athens, have identified a strong link between the prevalence and load of certain food-borne pathogens on poultry farms, and later downstream at the processing plant. They report their ...
Cell & Microbiology
May 31, 2013
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A major question in ecology has centered on the role of microbes in regulating ecosystem function. Now, in research published ahead of print in the journal Applied and Environmental Microbiology, Brajesh Singh of the University ...
Cell & Microbiology
May 31, 2013
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The microbial population in the air of the New York City subway system is nearly identical to that of ambient air on the city streets. This research, published ahead of print in the journal Applied and Environmental Microbiology, ...
Cell & Microbiology
Apr 24, 2013
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Scavengers might not play as key a role in spreading anthrax through wildlife populations as previously assumed, according to findings from a small study conducted in Etosha National Park in northern Namibia.
Cell & Microbiology
Apr 22, 2013
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(Phys.org) —Can scientists rid malaria from the Third World by simply feeding algae genetically engineered with a vaccine? That's the question biologists at UC San Diego sought to answer after they demonstrated last May ...
Cell & Microbiology
Apr 19, 2013
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(Phys.org) —Exposing packaged liquids, fruits and vegetables to an electrical field for just minutes might eliminate all traces of foodborne pathogens on those foods, according to a Purdue University study.
Cell & Microbiology
Apr 17, 2013
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Certain Streptococci increase their production of toxic shock syndrome toxin 1, sometimes to potentially dangerous levels, when aerobic bacteria are present in the vagina. But scientists from the University of Western Ontario ...
Cell & Microbiology
Mar 22, 2013
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University of Alberta researchers have found a way to replace artificial preservatives in bread, making it tastier.
Cell & Microbiology
Feb 25, 2013
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Sourdough bread resists mold, unlike conventionally leavened bread. Now Michael Gaenzle and colleagues of the University of Alberta, Edmonton, show why. During sourdough production, bacteria convert the linoleic acid in bread ...
Cell & Microbiology
Feb 21, 2013
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