Catching foodborne illness early

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.

Metabolic diversity of the 'big six' of E. coli strains

NUS food scientists have discovered that the six major strains of Escherichia coli (E. coli) that cause foodborne illnesses have different metabolisms and tolerance towards acidic conditions.

page 1 from 4