Pomegranates, known for their rich phenolic content, have been explored for their potential as natural antimicrobials. The research focuses on the peel, which contains a high concentration of these beneficial compounds and ...
Molecular & Computational biology
Apr 19, 2024
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9
Scientists from the Quadram Institute and the UK Health Security Agency have discovered that bacterial populations remain stable on the factory floor despite cleaning efforts in ready-to-eat food production facilities.
Cell & Microbiology
Apr 3, 2024
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1
An estimated 1,600 people in the U.S. contract a serious infection from Listeria bacteria in food each year, and of those individuals, about 260 people die, according to the Centers for Disease Control and Prevention. Penn ...
Cell & Microbiology
Jan 24, 2024
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1
The lack of alcohol in nonalcoholic or low-alcohol beer—particularly during manufacturing, storage and pouring—may prompt conditions ripe for foodborne pathogen growth, according to a new Cornell study.
Cell & Microbiology
Dec 6, 2023
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3
Ozone can be a powerful and safe sanitizer when infused in water for food processing. However, in a recent Arkansas Agricultural Experiment Station study looking at its use in raw pet food processing, scientists found that ...
Molecular & Computational biology
Dec 1, 2023
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1
Sushi has become everyday fare in Norway and elsewhere around the globe, and many people opt for sashimi and other raw fish when they want to treat themselves to something tasty.
Cell & Microbiology
Sep 28, 2023
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1
Scientists have long understood that parts of cells, called organelles, evolved to have certain shapes and sizes because their forms are closely related to how they function. Now, Johns Hopkins researchers have developed ...
Cell & Microbiology
Sep 27, 2023
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33
Produce such as lettuce and spinach is routinely tested for foodborne pathogenic bacteria like salmonella, listeria monocytogenes and pathogenic types of E. coli in an effort to protect consumers from getting sick.
Biotechnology
May 18, 2023
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6
Bacteria do, and will, end up in food. Everyone eats—intentionally or unintentionally—millions to billions of live microbes every day.
Cell & Microbiology
Aug 22, 2022
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5
Antibiotic resistance is a ticking timebomb under public health. The WHO predicts that in 2050 more people will die from infections than from cancer—and we are talking about infections that we today consider harmless; infections ...
Cell & Microbiology
Jun 22, 2022
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97
Listeria is a bacterial genus that contains seven species. Named after the English pioneer of sterile surgery Joseph Lister, the genus received its current name in 1940. Listeria species are gram-positive bacilli. The major human pathogen in the Listeria genus is L. monocytogenes. It is usually the causative agent of the relatively rare bacterial disease, listeriosis, a serious infection caused by eating food contaminated with the bacteria. The disease affects primarily pregnant women, newborns, adults with weakened immune systems, and the elderly.
Listeriosis is a serious disease for humans; the overt form of the disease has a mortality rate of about 20 percent. The two main clinical manifestations are sepsis and meningitis. Meningitis is often complicated by encephalitis, a pathology that is unusual for bacterial infections. Listeria ivanovii is a pathogen of mammals, specifically ruminants, and has rarely caused listeriosis in humans.
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