Category Archives: Food Microbiology

Can probiotics help treat antibiotic-related infection?

If you go down to your local supermarket today, you shouldn’t be surprised if you find a wide array of probiotic-based products (mainly yoghurts), each associated with claims that they will improve your dietary health. Whether probiotics actually provide any … Continue reading

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We’ll have no bananas?

Reports of the imminent demise of the world’s most popular fruit have surfaced repeatedly over the course of the last decade. Bananas, particularly those grown in large monocultures for the hungry markets of the EU and the US, are vulnerable … Continue reading

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Prions, vCJD and the immune system relay.

Despite more than a decade’s worth of research, many aspects of variant Creutzfeldt–Jakob disease (vCJD) still remain a mystery. This fatal neurodegenerative disease of the brain is often referred to as the human form of bovine spongiform encephalopathy (BSE), known … Continue reading

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‘Naturally’ targeted inhibition of gut pathogens over commensals

Post by David Guymer, Newcastle University The term ‘essential oils’ is frequently used and often represents a catch-all for a variety of volatile, water-insoluble compounds extracted from plants. While potentially harmful, undiluted, these oils have been used throughout history in … Continue reading

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Boosting stress tolerance in yeast

Post by Jana Hiltner, University of Strathclyde Japanese researchers have discovered that transferring a stress protein from the salt-tolerant plant Suaeda japonica into yeast makes it more tolerant towards stresses such as heat, cold, high salinity, extreme pH and hydrogen … Continue reading

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New techniques detect BSE in extra-neuronal tissue of cattle

Post by Claire Brimacombe, University of Birmingham Bovine spongiform encephalopathy (BSE) or “Mad Cow Disease,” as it is more publicly known is a transmissible neurodegenerative disease affecting cattle. Importantly, it is also transmissible to humans and there is currently no … Continue reading

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Better, faster typing of Salmonella strains

Post by Lena Ciric, University College London A new method for classifying Salmonella strains has been developed by scientists, giving faster turnaround times and greater reliability. Salmonella strains are notoriously difficult to identify, or type; however new research suggests that … Continue reading

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Gut survival: a new E. coli protein player

Post by Greg Potter, Dalhousie University, Canada During a routine trip to the supermarket, consumers today can easily purchase foods sourced from all corners of the globe. Our supply does not come without its share of problems though; food safety … Continue reading

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