Our gut is home to trillions of bacteria, numbering more than the cells in the rest of our body, and these bacteria help us to digest our food, absorb nutrients and strengthen our immune system. This complex ...
Apr 23, 2013
4 / 5 (2)
0
Engineering researchers at Rensselaer Polytechnic Institute have developed a new method to kill deadly pathogenic bacteria, including listeria, in food handling and packaging. This innovation represents an ...
Apr 02, 2013
4 / 5 (2)
0
|
The bacterial foodborne pathogen, Listeria monocytogenes is the causative agent of listeriosis—a debilitating disease linked with ~2,500 illnesses and more than 500 deaths per annum in the US alone. A characteristic featur ...
Mar 12, 2013
not rated yet
0
Performing sensitive biological experiments is always a delicate affair. Few researchers, however, contend with the challenges faced by Cheryl Nickerson, whose working laboratory aboard the International Space Station (ISS) ...
Feb 18, 2013
5 / 5 (1)
0
Pina Fratamico is on the quest to find the easiest and fastest way to test for harmful Escherichia coli in ground beef. In an article published in Frontiers in Microbiology on the 20th of December, she explores using a next ...
Dec 20, 2012
not rated yet
0
(Phys.org)—In 2011, an outbreak of Listeria monocytogenes in cantaloupe led to almost 150 illnesses and 30 deaths. With a spate of recent outbreaks of such foodborne pathogens as Salmonella, Shiga toxin-producing ...
Dec 05, 2012
not rated yet
0
(Phys.org)—Living in an environment teaming with bacteria and fungi, fish have evolved powerful defenses against waterborne pathogens, including antimicrobial peptides located in their gills. Undergraduate ...
Nov 29, 2012
not rated yet
0
In a year when cantaloupe tainted with the bacterium Listeria monocytogenes killed 30 people, the discovery of a compound that controls this deadly bacteria -- and possibly others -- is great news.
Jan 04, 2012
4.8 / 5 (5)
1
|
Scientists have discovered that bacteria like E. coli and Salmonella have a sneaky way of making minor alterations to their genes to boost their chances for infection.
Aug 23, 2011
5 / 5 (1)
0
|
Surfactants, which are wetting agents that lower a liquid's surface tension, have a long list of uses, from detergents and cosmetics to paints and pesticides. Most surfactants are petroleum-based. But in Peoria, Ill., a team ...
Jul 28, 2011
not rated yet
0
Top sirloin steaks have been getting a grilling in U.S. Department of Agriculture (USDA) food safety studies. USDA microbiologist John B. Luchansky and his colleagues are conducting experiments to help make sure that neither ...
Jun 28, 2011
5 / 5 (2)
0
About one in six Americans, or 48 million people, get sick from tainted food each year, according to new figures that US officials said Wednesday provide the best data yet on foodborne pathogens.
Dec 15, 2010
4 / 5 (1)
0
(PhysOrg.com) -- A team of food scientists in Penn State's College of Agricultural Sciences has shown that an edible film can be used for wrapping ready-to-eat meat products to deliver a slow release of a ...
Apr 14, 2010
not rated yet
0
