Researchers make oysters safer to eat with improved purification method
(Phys.org) —Oregon State University has improved an old method of making oysters safer to eat so that more bacteria are removed without sacrificing taste and texture.
(Phys.org) —Oregon State University has improved an old method of making oysters safer to eat so that more bacteria are removed without sacrificing taste and texture.
Cell & Microbiology
Mar 8, 2013
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(PhysOrg.com) -- A team of biologists at the University of York has made an important advance in our understanding of the way cholera attacks the body. The discovery could help scientists target treatments for the globally ...
Cell & Microbiology
Jan 27, 2012
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A small fish may prove useful to understanding a worldwide health problem, if a Wayne State University researcher is correct.
Cell & Microbiology
Dec 12, 2011
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In a new study, Dartmouth researchers describe the structure of a protein called ToxT that controls the virulent nature of Vibrio cholerae, the bacteria that causes cholera. Buried within ToxT, the researchers were surprised ...
Cell & Microbiology
Feb 12, 2010
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Coral reefs around the world are in serious trouble from pollution, over-fishing, climate change and more. The last thing they need is an infection. But that's exactly what yellow band disease (YBD) is—a bacterial infection ...
Jan 20, 2009
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