Articles tagged with Food Microbiology
A study found that New York City ATM keypads are inhabited by microorganisms primarily from human skin and household surfaces, as well as residual DNA from consumed food. The bacterial diversity was low, with clustering largely absent by geography.
Research on smokeless tobacco products has identified several bacteria species associated with opportunistic infections, such as Bacillus licheniformis and Bacillus pumilus. These bacteria can produce toxins that cause illness in large quantities and may also contribute to the formation of carcinogenic compounds.
Researchers at Michigan State University have developed a new packaging method that enhances the safety and quality of onions, one of the highest-volume vegetables sold worldwide. The package and sanitizer combination led to diced onions being acceptable for purchase after two weeks of storage.
A study found that Listeria monocytogenes grew rapidly on unrefrigerated caramel apples with sticks, increasing 1,000-fold in just three days. Refrigeration significantly slowed growth, and bacteria were killed by hot caramel, highlighting the need for improved food safety measures.
A team of scientists has identified a novel tungsten-containing enzyme in the bacterium Caldicellulosiruptor bescii, which shows potential for converting plant biomass into useful chemicals and fuels. The discovery could lead to more efficient production of commercial renewable fuels and reduce greenhouse emissions.
Researchers discovered that Listeria monocytogenes can grow on refrigerated smoked salmon by utilizing different metabolic pathways than those used in laboratory media. This finding could lead to the development of inhibitors to control pathogen growth on foods and improve risk assessments.
A recent study published in Applied and Environmental Microbiology suggests that dairy products can boost the effectiveness of probiotics. The researchers found that mice fed milk with the probiotic Lactobacillus casei BL23 had reduced symptoms compared to those without the probiotic.
A study by the FDA found that Paenibacillus alvei significantly reduced Salmonella on contaminated tomato plants, reducing the risk of food-borne illnesses. The beneficial bacterium has no known history of human pathology and is being considered as a biological control agent to prevent outbreaks.
A study found that sublethal doses of biocides can enhance antibiotic resistance in bacteria, forming harmful biofilms and increasing survival rates. This poses a risk to public health and highlights the need for proper guidelines on biocide use in food production.
Researchers found that certain management practices, such as manure application and irrigation timing, can boost or decrease the risk of contamination from salmonella and Listeria monocytogenes. Adjusting these practices can significantly reduce the risk of produce-borne illness with minimal cost to growers.
A retrospective study of nearly 40,000 proficiency test results found that food laboratories report false negatives for Campylobacter (9.1%) and Salmonella (4.9%), while also experiencing high false positive rates for these pathogens. Improved accuracy is crucial for a safer food supply.
Researchers found that contaminated water used to dilute pesticides can carry human noroviruses, potentially contaminating the food chain. The study suggests that pesticide application may be a microbiological risk factor for public health.
Researchers discovered that sourdough bread resists mold due to the production of compounds with potent antifungal activity. Lactic acid bacteria convert linoleic acid into hydroxylated monounsaturated fatty acids, strongly inhibiting mold formation.
I. Kaye Wachsmuth has been recognized for her pioneering work in public health, with a focus on global food safety. She has implemented state-of-the-art microbiology to ensure food safety at home and worldwide.
L. Barth Reller, a renowned clinical microbiologist, has been recognized with the 2012 TREK Diagnostic ABMM/ABMLI Professional Recognition Award for his outstanding contributions to the field. He is also an accomplished mentor and trainer of medical microbiologists, having mentored 38 fellows who now hold leadership positions globally.
A University of British Columbia study found traces of listeria in 20% of ready-to-eat fish products sold in Metro Vancouver. The bacteria can multiply during handling and storage, posing health risks to vulnerable individuals.
Researchers have discovered that citrus products can provide cows with good roughage and vitamins, reducing the risk of foodborne pathogens. The study found a tenfold reduction in Salmonella populations in sheep's intestinal contents after feeding them dried orange peel pellets.
Dr. Ashraf Ibrahim, a leading researcher on infectious diseases at LA BioMed, has been recognized by the American Society for Microbiology for his groundbreaking work on Acinetobacter baumannii, a highly antibiotic-resistant bacterium. The honor acknowledges his contributions to understanding and combatting this threat to public health.
The role of clinical microbiology laboratories is evolving with the increasing availability of sophisticated technologies, which can improve the quality and delivery of services. The tools and changes they bring can substantially enhance patient care by reducing mortality rates from sepsis.
Researchers found that coriander oil damages bacterial cell membranes, inhibiting essential processes and ultimately killing bacteria. The study suggests using coriander oil as a natural alternative to common antibiotics for treating food-borne illnesses and multidrug-resistant infections.
The American Society for Microbiology warns that globalization is exposing the US food supply to unsanitary practices, particularly in seafood and fresh produce imports. The FDA inspects less than 1% of imported entries annually, highlighting the need for both government verification and industry responsibility.
Researchers found that cattle fed with wet distiller's grains (WDGS) had higher levels of E. coli O157:H7 in manure and on their hides compared to those without WDGS. The study aims to determine the causes of this difference and find ways to reduce E. coli levels.
Cold plasma technology is being used to keep mould at bay for longer in soft fruit, with results showing an extra five days of shelf-life. This innovation has the potential to reduce waste and losses in the industry, benefiting producers and customers alike.
Researchers cracked the genetic code of a harmful algal bloom species, shedding light on their ability to thrive in polluted ecosystems. The study reveals that HABs have unique genetic functions allowing them to survive in no light and metabolize toxic metals.
Researchers aim to utilize residual field crop material for industrial bio-ethanol production by breaking down cellulose into sugar. They are testing a bacterium's toolbox of enzymes to find ideal combinations for efficient degradation.
The American Society for Microbiology will honor Scripps Institution of Oceanography pioneer Claude ZoBell's contributions to marine microbiology. The event, held on May 22, recognizes ZoBell's pioneering research career and his work laying the foundation for the field.
Research published in BMC Microbiology found that eating apples regularly can increase beneficial bacteria in the gut, producing short-chain fatty acids and butyrate. These findings suggest a link between apple consumption and improved digestive health.
A natural method of disinfecting mung bean seeds using hot water has been discovered, killing bacterial pathogens like Listeria monocytogenes without reducing germination rates. This method is suitable for organic production systems and could help prevent food poisoning outbreaks.
A high percentage of contact lens cases in Tenerife are contaminated with pathogenic Acanthamoeba that cannot be killed by normal contact lens solution. The infection is very painful and can cause blindness. Researchers have found that commercial contact lens solutions do not protect against amoebic keratitis.
Researchers found that Listeria monocytogenes can survive on meat factory surfaces more effectively when competing with Pseudomonas fluorescens, a common food spoilage bacteria. The presence of duck juices at optimal temperatures allows for higher attachment levels of Listeria.
The US is importing more food from developing nations, putting consumers at risk of foodborne diseases due to varying sanitary standards. Contaminants like Salmonella are commonly found in imported seafood and produce.
Researchers have found that the protective coat of superbug Clostridium difficile can self-assemble into regular shapes, opening up new avenues for fighting hospital superbugs and commercial applications in nanotechnology. This discovery could lead to identifying weaknesses in the coats or discovering new target molecules.
Scientists developed a microchip that can identify 56 virulence genes in E. coli bacteria and 54 antimicrobial resistance genes in gram-negative bacteria, speeding up diagnosis and treatment of infections. The chip will enable large-scale monitoring of bacterial pathogens and search for important genes in other pathogens.
Researchers have found that bacteria living in red poultry mites could be targeted to prevent Salmonella and other pathogen spread in chickens. The discovery offers a potential new approach to combat the devastating impact of these blood-sucking pests on poultry and human health.
Scientists discover probiotics can reduce Salmonella bacteria in pigs, potentially cutting food poisoning cases. The new technique uses 3D models to test probiotic effects without live animals.
Researchers at Nottingham University have identified antibodies that can prevent infection with various strains of Hepatitis C virus in laboratory models. This breakthrough could lead to the development of a vaccine, which would significantly improve healthcare benefits for those suffering from hepatitis.
A new risk assessment tool has been developed to help reduce the transfer of disease-causing bacteria from farmed environments to watercourses. The expert-weighted risk tool identifies fields and farmyards with the greatest likelihood of contaminating waterways, allowing farmers and landowners to prioritize clean-up efforts.
A 2-year survey in Ireland aims to determine how the bacteria enters the food chain. Scientists analyzed 1,800 pig tissue samples and found non-disease causing Yersinia enterocolitica in 12 samples and disease-causing genes in 15 samples.
A team of scientists has found a reliable and cost-effective method to extend the shelf life of cooked ham to 39 days by using a protective culture of Lactobacillus sakei. The treatment resulted in a more acceptably taste, texture, and overall quality compared to conventionally preserved ham.
Scientists have discovered thousands of new compounds in marine sponges, which are made by the bacteria living inside them. However, growing these bacteria in the laboratory is difficult due to the unique environment inside the sponge.
Low-salt foods are as safe as high-salt ones in terms of bacterial spoilage, according to a study. The researchers found that different strains of bacteria showed no significant difference in growth rates regardless of the salt concentration tested.
Year-round consumption of fresh leafy greens like lettuce poses challenges due to increased risk of E. coli contamination from field sources. New methods, including harvesting mowers and triple washing, are being used to address this issue.
Oxygen restriction increases Listeria's infective potential by allowing it to smooth its path through the gut and liver, increasing the risk of infection.
Researchers at Albert Einstein College of Medicine found fungi can harness ionizing radiation to produce food and spur growth, recalculating Earth's energy balance. This discovery could provide a sustainable food source for long-duration space missions or planetary colonization.
The 2007 Amgen Biochemical Engineering Award was awarded to Professor George Georgiou for his groundbreaking contributions to protein engineering, protein-based therapeutics, and fundamental understanding of protein biogenesis. He has also made significant discoveries in RNA degradation, oxidative protein folding, and protein secretion.
Researchers have developed a new processing method that significantly reduces the detectable level of major peanut allergenic proteins by as much as 70%. This method enables complete modification of allergenic proteins into non-allergenic and readily soluble proteins, benefiting individuals with peanut allergies.
Researchers found that fig extracts inhibited the growth of E.coli and Salmonella bacteria, while control samples showed increased bacterial loads. The findings could lead to the use of fig extracts as a natural additive in processed foods.
A symposium at AAAS explores environmental microorganisms as human pathogens, highlighting devastating diseases and antibiotic resistance. Global climate change and biowarfare threaten disease prevalence and prevention.
Environmental samples from food factories and households contained E. sakazakii, highlighting the need for preventive control measures. Health professionals should follow recommendations to handle reconstituted powdered infant formulas with care.
E. coli cells quadruple Pol IV enzyme production as they starve, allowing them to adapt and survive through increased genetic variation. This discovery could help hospitals combat nosocomial infections by developing new strategies for quickly mutating bacteria.
Tufts University has been awarded a $25-million NIH contract to collaborate with the University of Massachusetts on developing ways to diagnose and treat botulism poisoning, one of the most dangerous bioterrorism threats facing the US. The research will focus on identifying human pathogens that can cause disease in food or water.
A K-State microbiologist has developed a new instrument called the PULSIFIER to detect bacteria and pathogens in food samples without breaking them down. The device shakes pathogens into the liquid instead of pulverizing the food, resulting in cleaner samples that are easier to analyze.
Researchers found that common food preservatives appear to enhance the cavity-protecting action of fluoride, leading to fewer cavities in rats. Avoiding high-sugar foods, maintaining good brushing habits, and regular dental checkups remain essential for preventing cavities.
The 100th meeting of the American Society for Microbiology brought together experts in the field to share groundbreaking research on various microbiological topics. Key findings included significant progress in understanding microbial mechanisms and developing new diagnostic tools.
The Institute of Food Technologists' meeting will address foodborne disease challenges and the role of genomics in food production. It also explores the potential of nutritionally-enhanced foods and consumer preferences for functional foods.
Experts will discuss Listeria monocytogenes characteristics, risk assessment and control measures. They will also examine strategies for dealing with antimicrobial-resistant pathogens and improving food safety in muscle foods.
Researchers at Cornell University discovered that feeding cattle hay for five days before slaughter can reduce acid-resistant E. coli infections in humans. This simple change in diet can cut the risk of E. coli contamination, which causes over 20,000 annual infections and 200 deaths in the US.
Emerging technologies in food processing, such as high pressure and biotechnology, promise to enhance food safety and nutrition. These methods can preserve nutrients better than traditional heat pasteurization, while also providing new antimicrobial systems for extended shelf-life.
The Institute of Food Technologists will address the safety and quality of home meal replacements at its annual meeting. Experts will discuss ways to ensure the safety and quality of these products using good manufacturing practices, natural antimicrobials, and temperature control.
The symposium will cover various aspects of food safety associated with fresh fruits and vegetables, including outbreaks, international trade, industry initiatives, and microbial ecology. The event aims to discuss intervention strategies and future directions in fresh produce safety assurance.