(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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Whether they're made from soybeans, almonds, oats, or just sourced straight from the cow, milk products must go through heat treatment to prevent harmful bacterial growth and keep them safe. But understanding how these processes ...
Biochemistry
Jul 31, 2023
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1
A rapid heating and cooling of milk significantly reduces the amount of harmful bacteria present, extending by several weeks the shelf life of one of the most common refrigerator staples in the world, according to a Purdue ...
Other
Jul 20, 2016
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Corralling desperados with names like bacillus and paenibacillus will require ingenuity and an arsenal of weapons. These outlaws aren't rustling cattle—they're making milk sour and cheese soft and crumbly.
Cell & Microbiology
Apr 8, 2014
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Up to 21% of herds clearing restrictions for bovine Tuberculosis (bTB) in Great Britain may be harbouring infection, according to a study published in PLOS Computational Biology this week. A cross-disciplinary group of experts ...
Plants & Animals
Oct 18, 2012
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Our days of crying over spoiled milk could be over, thanks to Cornell food scientists.
Cell & Microbiology
Jul 18, 2012
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People interested in what kind of beer the guy who invented pasteurization kicked back with after work will want to pay a visit to San Marino's Huntington Library.
Other
Jan 27, 2015
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16
Classic Caesar salad, old-fashioned eggnog, some homemade ice cream—and many other popular foods—may contain raw eggs. Now, U.S. Department of Agriculture (USDA)-led research has produced a faster way to pasteurize raw, ...
Other
Apr 1, 2014
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(PhysOrg.com) -- The cheese aisle of your local supermarket is an unlikely place to study a classic political problem: How do we balance state power with individual freedom? But for those with a trained eye, the variety, ...
Other
Oct 13, 2009
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