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
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.
The study found that specially designed plastic films with N-halamines can prevent bacterial contamination by killing bacteria on contact. The plastic films work by releasing chlorine to sanitize surfaces, making them ideal for use in food processing operations and hospital environments.
A recent study by UMass Amherst researchers found that certain beneficial gut bacteria can grow when fed a carbohydrate in cranberries, exhibiting a special nontypical metabolism. The findings could lead to new supplements or food products with potential health benefits.
Researchers used DNA fingerprinting to track the spread of C. difficile in European hospitals and found strains clustered within countries, suggesting hospital transmission. However, dispersed strains were also found across multiple countries, adding weight to food distribution as a potential route of transmission.
A recent study published in Applied and Environmental Microbiology reveals that lecithin synergistically increases the antimicrobial properties of eugenol, a natural essential oil. This finding has significant implications for food preservation and suggests potential biomedical applications.
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.
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.
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.
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.
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.
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.