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Latest Food microbiology Stories

2012-08-28 12:29:06

Antibiotic residues in uncured pepperoni or salami meat are potent enough to weaken helpful bacteria that processors add to acidify the sausage to make it safe for consumption, according to a study to be published in mBio®, the online open-access journal of the American Society for Microbiology, on August 28. Sausage manufacturers commonly inoculate sausage meat with lactic-acid-producing bacteria in an effort to control the fermentation process so that the final product is acidic...

Harmful Bacteria Can Be Curbed With Copper
2012-07-15 07:05:44

redOrbit Staff & Wire Reports - Your Universe Online Salmonella enterica is a leading cause of diarrhea illness worldwide, according to Sadhana Ravishankar, an assistant professor in the University of Arizona department of veterinary science and microbiology. Each year the tiny, rod-shaped species of bacteria with a love for rapid reproduction on human food causes a large number of food poisoning cases around the world, sometimes leading to severe illness and even death. But...

Garlic Fights Food-Borne Illness Better Than Antibiotics
2012-05-01 11:55:31

Discovery could play role in treatments for food and prep areas Researchers at Washington State University have found that a compound in garlic is 100 times more effective than two popular antibiotics at fighting the Campylobacter bacterium, one of the most common causes of intestinal illness. Their work was recently published in the Journal of Antimicrobial Chemotherapy. The discovery opens the door to new treatments for raw and processed meats and food preparation surfaces. "This...

2012-02-28 10:43:04

A University of British Columbia study has found traces of the bacteria listeria in ready-to-eat fish products sold in Metro Vancouver. UBC food microbiologist Kevin Allen tested a total of 40 ready-to-eat fish samples prior to their best before date. Purchased from seven large chain stores and 10 small retailers in Metro Vancouver, these products included lox, smoked tuna, candied salmon and fish jerky. The findings — published in a recent issue of the journal Food Microbiology...

2012-02-02 18:00:04

A new study by food safety researchers at Drexel University demonstrates that plasma can be an effective method for killing pathogens on uncooked poultry. The proof-of-concept study was published in the January issue of the Journal of Food Protection. Although recent high-profile outbreaks of foodborne illness have involved contaminated fresh produce, the most common source of harmful bacteria in food is uncooked poultry and other meat products. The bacteria responsible for most foodborne...

2012-01-30 14:13:40

Escherichia coli bacteria thrive in the lower intestine of humans and other animals, including birds. Most are vital constituents of the healthy gut flora, but certain forms of E. coli cause a range of diseases in both humans and poultry. In this month´s issue of the journal PLoS ONE, a team of researchers at Arizona State University´s Biodesign Institute investigates disease-causing E. coli strains known as APEC (for Avian Pathogenic E. coli).  By studying circular segments...

2012-01-25 12:00:00

Food safety attorney Fred Pritzker will be participating in a debate about raw milk at Harvard Law School on February 16, 2012. He and Dr. Heidi Kassenborg will be arguing that raw milk is an unsafe product. Minneapolis, MN (PRWEB) January 25, 2012 Food safety attorney Fred Pritzker has been invited to participate in a raw milk debate sponsored by Harvard Law School´s Food Law Society. Pritzker, senior partner at PritzkerOlsen, P.A. and Dr. Heidi Kassenborg, Director, Dairy & Food...

2011-12-22 08:00:00

As the world´s recognized leader in food microbiology, Silliker provides testing for the six E. coli serogroups with the best commercially available methods and premier quality management systems. (PRWEB) December 22, 2011 The U.S. Department of Agriculture has declared six additional E. coli serogroups — O26, O103, O45, O111, O121 and O145 — adulterants in non-intact raw beef. Raw ground beef, its components, and tenderized steaks found to contain these bacteria will be...

Cleaning Cows From The Inside Out
2011-11-16 03:47:52

U.S. Department of Agriculture (USDA) scientists and their collaborators have conducted a series of studies that explore non-antibiotic methods to reduce foodborne pathogens that are found in the gut of food animals. The team consists of Agricultural Research Service (ARS) microbiologist Todd R. Callaway, with the agency's Food and Feed Safety Research Unit in College Station, Texas; ARS animal scientist and project leader Jeffery Carroll with the agency's Livestock Issues Research Unit in...


Latest Food microbiology Reference Libraries

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2011-04-28 15:17:59

Vibrio parahaemolyticus is a curved, rod-shaped, Gram-negative bacterium found in brackish saltwater, which, when ingested, causes gastrointestinal illness in humans. V. parahaemolyticus is oxidase positive, facultatively aerobic, and does not form spores. This species is motile, with a single, polar flagellum. Ingestion of raw or undercooked seafood is the most common cause of the acute gastroenteritis caused by V. parahaemolyticus. Infection can also occur from fecal-oral route as well...

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2011-04-14 15:02:33

Bacillus cereus is an endemic, soil-dwelling, Gram-positive, rod-shaped, beta hemolytic bacterium. Some are harmful to humans while other strains are beneficial as probiotics for animals. They are aerobes and can produce protective endospores. B. cereus competes with other microorganisms such as Salmonella and Campylobacter in the gut. In food animals harmless strains of B. cereus are used as a probiotic feed additive to reduce Salmonella in the intestines and cecum. This helps improve...

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Word of the Day
bellycheer
  • Good cheer; viands.
  • To revel; to feast.
The word 'bellycheer' may come from 'belle cheer', "good cheer".
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