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American Society for Microbiology


The microbiological art of making a better sausage

A team of Italian investigators found that commercial starter culture produced sausages with higher acidity, but inferior taste, as compared to spontaneous fermentation. The study used Next Generation Sequencing techniques and gas chromatography with mass spectrometry to analyze the microorganisms and metabolic pathways involved.

SourceAmerican Society for Microbiology·JournalApplied and Environmental Microbiology·DateDec 1, 2017

Risk of transmission of livestock-associated MRSA to non-farm dwellers is negligible

A study on swine farm volunteers found that levels of MRSA in nasal passages became virtually undetectable after two hours of exposure. Airborne transmission was the primary route of infection, not direct physical contact with animals. The risk of transmission to non-farm dwellers is considered negligible due to this decline.

SourceAmerican Society for Microbiology·JournalApplied and Environmental Microbiology·DateSep 29, 2017