Articles tagged with Food Microbiology
A handheld device developed by Osaka Metropolitan University's team can detect multiple bacterial species within an hour, including disease-causing E. coli and salmonella. The sensor uses organic metallic nanohybrids to distinguish electrochemical signals on the same screen-printed electrode chip.
Belgian scientists developed AI models to predict beer ratings and aroma compounds, improving beer quality. The study analyzed hundreds of beers and used machine learning to connect chemical concentrations with appreciation scores.
A team of researchers used CRISPR-Cas9 gene editing to enhance the nutritional profile and flavor of fungi, creating a new source of plant-based food alternatives. The modified fungi produce heme and ergothioneine, which can improve cardiovascular health benefits.
Researchers at Cornell University found higher bacterial counts in single-serving milks packaged in small paperboard containers, particularly after seven and 14 days of storage. The study suggests that carton-filling machinery may contribute to these higher counts, highlighting the need for improved cleaning and sanitation protocols.
A new study from the University of Illinois examines factors affecting E. coli contamination on five leafy greens, including romaine and spinach. Researchers found that refrigeration significantly reduces E. coli growth on lettuce, while kale and collards are less susceptible due to their natural antimicrobial properties.
Researchers at Imperial College London created a novel molecular toolkit to enhance compound production in yeast communities. The toolkit allowed them to split the resveratrol production pathway, resulting in enhanced production and more stable partnerships between yeast strains.
Letters in Applied Microbiology invites submissions on Pseudomonas biotechnology, covering applied biotechnology and metabolic engineering, as well as novel genetic tools. Early-career researchers are encouraged to share their work, fostering collaboration and inspiring future innovations.
The FAU Microbiome Innovation Center will develop a new curriculum in wholistic plant health and create a culture collection of indigenous beneficial bacteria. The grant will procure a bench top DNA sequencer to drive development of the curated collection, which will become a valuable asset in customizing probiotics for specific plants.
A recent study published in One Health found that feeding dogs raw meat significantly increases the risk of excreting antibiotic-resistant E. coli, a bacteria that can cause life-threatening infections. The researchers emphasized the importance of proper hygiene and sourcing high-quality meat to reduce this risk.
Researchers identified two fungus strains, Cyberlindnera jadinii and Kluyveromyces lactis, with potential probiotic effects on gut inflammation. These strains may offer a new way to develop probiotics and treat inflammatory bowel diseases like Crohn's disease and ulcerative colitis.
Researchers at the University of Houston have discovered that microalgae can be used to sequester carbon dioxide and convert it into mass-produced proteins, lipids, and carbohydrates. This process has the potential to transform food production, treat wastewater, and produce sustainable biofuels.
Researchers found blue light kills both dried cells and biofilms of Listeria monocytogenes, a frequent contaminant of food processing facilities. The pathogen's demise occurred quickest on polystyrene surfaces.
Algae have adapted to cope with nutrient starvation by evolving a new cellular machinery that allows them to use sunlight for growth without iron. This discovery holds promises for biotechnology developments that could enhance crop productivity and support marine ecosystems.
Researchers found that different flours foster distinct bacterial communities, contributing to the variation in sourdough aromas and flavors. The study reveals that bakers can influence the aroma of their sourdough by using different flours.
Researchers warn of risks associated with eating sushi and sashimi, especially for individuals with weak immune systems. The study highlights the importance of adopting a broad approach to combat the spread of antibiotic-resistant bacteria through animal and human health, food production, and environment.
A new filtration process can result in a pasteurization-resistant microbacterium passing into fluid milk if equipment isn't properly cleaned. Microfiltration extends shelf-life by removing bacteria via the removal of bacteria via the microfiltration process.
A newly discovered fungus has been found to transform the toxic compound patulin into less harmful byproducts, offering potential solutions for controlling its presence in food products. The fungus, identified as Acremonium sp., was shown to degrade patulin into desoxypatulinic acid and other compounds, which are significantly less toxic.
Research on minimally processed vegetables reveals unsatisfactory microbiological safety, with Escherichia coli and Salmonella spp. found at high prevalence rates. The study calls for best practice assurance to guarantee products with quality and safety for consumers.
Researchers found that most microbial pairs fail to coexist, challenging the long-held hypothesis that every pair of microbes must also coexist in a bigger community. This study highlights the need for new predictive tools to engineer successful microbial communities, essential for biotechnology applications.
Researchers identified 8 bacterial genera commonly associated with environmental sources, known as core microbiota, which persisted despite differences between kitchens. These microbes were linked to kitchen design and cleaning practices, suggesting potential for improved hygiene.
A €2.5million European research programme, FRIETS, is increasing the shelf-life of berries through high-precision agriculture and innovative processing methods while maintaining quality. The four-year project combines precision agriculture strategies with dehydration and edible coating methods to discover healthier food alternatives.
A team of microbiologists proposes using powerful microbial technologies to reduce global and local challenges leading to conflict, including food supply security and pollution. The authors advocate for deploying these technologies to address humanitarian crises and advance Sustainable Development Goals.
Researchers aim to optimize food bacterial detection using fluorescence detection, reducing detection time and improving sensitivity. The goal is to prevent spread of foodborne pathogens and provide a safe food supply.
Researchers at King Abdullah University of Science & Technology have developed a two-step process that cuts food waste by reducing microbial growth. The treatment, which combines UV-C irradiation and vacuum sealing, extends shelf life by 67% for animal products like salmon, and up to 124% for strawberries.
A European-wide recall of Kinder Chocolate products, including eggs, prevented thousands of extra cases of Salmonella Typhimurium. The recall, triggered by intensive collaboration between public health experts, food safety agencies, and regular surveillance, saved lives and reduced the risk of devastating global outbreak.
Researchers at UConn have identified a protective bacterial culture, Hafnia alvei B16, that can prevent infection by two strains of Salmonella, including those resistant to multiple antibiotics. The culture works by inhibiting the growth of pathogens and reducing their virulence, potentially providing a new path forward in combating su...
A new study by NC State University found that total formulation impacts surface sanitizer efficacy against norovirus, with only alcohol-based products showing significant reduction. Additionally, paper towels used to clean up messes can be a source of cross-contamination.
A new study published in Applied and Environmental Microbiology suggests that oil formulations with food-grade organic acids can kill dried Salmonella on stainless steel surfaces. This approach has the potential to replace water-based cleaning methods, which promote microbial growth and are often challenging to use.
A study by the University of the Basque Country detected Arcobacter species in 22.3% of analyzed food samples, with A. butzleri being the most abundant. The bacteria were found to possess virulence genes and could cause gastrointestinal disorders. Biofilm formation on food contact surfaces was also observed.
Researchers at the University of Birmingham have developed a new method to boost biocatalytic activity using synthetic polymers that stimulate biofilm formation. The study found that hydrophobic polymers outperform mildly cationic polymers, increasing biomass and biocatalytic activity in E. coli.
Researchers found that SARS-CoV-2 surrogates can survive on meat products in the refrigerator or freezer for up to 30 days. The study used chicken, beef, pork, and salmon, as well as viruses with spikes similar to those on SARS-CoV-2.
A new platform and genomic database has been developed to monitor and control multidrug-resistant bacteria, with over 500 human pathogens already available. The database aims to provide strategic information on microorganisms classified as a “critical priority” by the World Health Organization.
Researchers from Tokyo University of Science discovered that bony fish head cartilage contains abundant proteoglycans, including aggrecan, with similar CS structures to salmon nasal cartilage. This finding reveals the potential of sturgeon as an alternative source of CSPGs for health food formulations.
Researchers have identified a cork-like substance called suberin that helps protect rice roots from floods and drought. By understanding how suberin is produced, they hope to use gene editing or selective breeding to make the crop more resilient to climate change.
Adding pickled cucumbers to sour cream significantly increases antioxidant activity and reduces cholesterol oxidation products. The addition also improves the bioaccessibility of antioxidants, making it a promising strategy for enhancing the health-promoting activities of sour cream.
A recent study by Japanese researchers found that Staphylococcus argenteus, a bacterial organism causing food poisoning, was present in 13.9% of tested chicken samples. The study also revealed cross-contamination among retail foods and slaughterhouses, suggesting a potential link between the two.
A new study reveals that a specific bacterium breaks down xanthan gum in the human gut, leading to the production of short-chain fatty acids. The widespread consumption of xanthan gum may alter the gut microbiome, potentially affecting intestinal health and total caloric intake.
Researchers investigate how mushrooms improve gut health and provide a preventive buffer against disease in Western-style diets. The study aims to understand the role of Turicibacter in dietary obesity and gut health, as well as the potential benefits of incorporating oyster mushrooms into diet.
A study found that apples and other fruits can host drug-resistant, pathogenic yeasts on surfaces, including Candida auris. The fungicides used to prolong shelf life may select for these resistant strains, increasing the risk of transmission.
Researchers from NTU Singapore and Waseda University found that fermented soybean waste improves fat metabolism and mitigates the effects of diet-induced obesity. The study, published in Metabolites, showed that mice fed fermented okara gained less body mass and had lower levels of fat and cholesterol.
The study defines the lung macrophage as a major target of IL-9, which promotes allergic lung inflammation. The researchers found a correlation between IL-9 and the diagnosis of asthma in patients, suggesting a potential therapeutic approach for treatment.
Researchers at Tel Aviv University found that a specific type of bacteria, Weissella, becomes dominant in the gut microbiomes of locusts when they form swarms. This change may provide the bacteria with an evolutionary advantage, allowing them to spread and infect more locusts.
Researchers at Swiss Federal Laboratories for Materials Science and Technology (EMPA) have developed a protective cover for fruits and vegetables based on renewable raw materials. The cellulose coating extends the shelf life of bananas by more than a week, significantly reducing food waste.
A new study found that a specific type of carbohydrate called ‘fodmaps’ can aggravate intestinal problems, but its impact is not as significant as previously believed. IBS symptoms were found to be influenced more by psychological factors and individual differences in metabolism and intestinal flora.
Researchers from The Ohio State University developed a novel method to supplement cow milk with vegetable protein using readily available dairy processing equipment. This innovation combines the benefits of casein micelles with pea protein to create functional, multisourced dairy products that can help bolster declining fluid milk sale...
A new study from Cornell University uses digital twins to identify optimal times and locations for detecting Listeria bacteria in produce facilities, reducing the risk of contamination. The researchers' model provides a novel way for food safety managers to visualize microbial contamination risks and experiment with different sampling ...
Researchers identified three new Alicyclobacillus species that can cause spoilage in apple juice. The discovery will allow manufacturers to identify and fine-tune control strategies to reduce waste and improve customer satisfaction.
Researchers from Pusan National University have compiled a comprehensive review of ginsenosides, the main component of ginseng, which can prevent inflammation, diabetes, and cancer. The study provides insights into how to improve ginsenoside production through chemical and enzymatic treatments, as well as microbial action.
Researchers developed predictive models to estimate yogurt spoilage caused by yeast, including the effect of bioprotective cultures. The models were validated with actual data from a European dairy and can help yogurt producers make informed decisions to reduce economic losses due to food waste.
Researchers discovered that symbiotic bacteria living in shipworms' gills do not have the enzymes to break down lignin, a thick and difficult-to-digest layer of cellulose. Despite this finding, scientists are still trying to figure out what within the shipworm could be responsible for breaking down lignin.
Researchers developed a rapid-testing method to check cleaning protocols in commercial food processing plants. The ATP swab test detected microorganisms on surfaces, improving environmental hygiene and product quality. The study showed that targeted cleaning can reduce the risk of foodborne illnesses.
Experts have agreed on a new global definition of fermented foods, specifying the differences between them and probiotics. The definition covers thousands of different types of fermented foods from around the world and provides a starting point for further research into their effects on human health.
The Spanish e-book examines various types of fermented foods, including their production process, nutritional content, and impact on human health. It also delves into the role of lactic acid in promoting beneficial effects and the microbiological safety of fermented foods.
A recent study published in Frontiers in Cellular and Infection Microbiology found that re-initiating oral food intake after enteral nutrition alters the composition of both oral and gut microbiota. This alteration was associated with improved balance and function in the microbiome, particularly in fatty acid metabolism.
Researchers identified a new, highly virulent form of Listeria monocytogenes that causes severe diseases in animals and humans. The strain was discovered in China and combines the virulence characteristics of various highly pathogenic Listeria species into a single isolate.
Researchers found a novel sulfur-oxidizing symbiont, Kentron, which upcycles waste products from its host and environment into biomass. This discovery contradicts traditional descriptions of symbiotic bacteria's carbon sources.
Using paper stickers to collect pathogens is more effective and less expensive than swabbing for monitoring in food processing plants. Researchers found that stickers can trap both bacterial and dead pathogens, providing a record of contamination over several weeks.
Researchers characterized microbial populations in a vegetable fermentation facility, finding distinct signatures between production and fermentation areas. The study's findings suggest that raw vegetables are the primary source of microbes in production areas, rather than handling or environmental sources.
Research found that chlorine can make foodborne pathogens undetectable by standard laboratory culture techniques. Chlorine-induced states enable some bacteria to survive and potentially cause disease. The study's findings have significant implications for food safety, biocidal products, and post-BREXIT trade agreements.
A UMass Amherst study found that a commonly used food preservative, epsilon-polylysine, temporarily altered the diversity of microbes in mouse gut but caused no lasting damage. The researchers observed that the gut microbiome returned to normal within 15 weeks