Articles tagged with Food Microbiology
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.
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.
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 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.
This year's award winners were recognized for their outstanding contributions to food science and technology, including research on fat replacers, lipid biotechnology, and flavor science. The awards honored IFT members who demonstrated exceptional ability, leadership, and service to the profession.
A study found that folic acid fortification in cereal grains effectively increases folate intake and reduces homocysteine levels in adults. The research, conducted by the University of Florida, showed consistent good absorption of folic acid from fortified white and whole wheat bread, rice, and pasta.
A possible solution is lactic acid bacteria, called LAB by researchers, which produce natural acids that prevent Listeria from getting a foothold in foods. The extra margin of safety is that the same conditions that promote the growth of bad bacteria also cause LAB to thrive.
Researchers at the University of Illinois have created a monoclonal antibody-based ELISA test that can detect small amounts of alpha toxins produced by Clostridium perfringens in food samples. This method has great potential for the meat industry, allowing for early detection and prevention of illness.
Dr. Daniel Fung's work on rapid methods in food safety has bridged the gap between clinical microbiology and food microbiology, enabling faster testing for pathogens like Salmonella and E. coli. The goal is to provide real-time results within a day, reducing waiting periods from seven days, which were once common.