Microbiology

A nutty idea? Reducing foodborne illness with peanuts

17-Mar-2015By Joseph James Whitworth

White peanut kernel could help reduce Enterohaemorrhagic E. coli (EHEC) and Salmonella, according to a study.

Bacteria strain shows promise as natural meat preservative

11-Jun-2008By Laura Crowley

The lactic acid bacteria strain Enterococcus faecalis
CECT7121 can provide a natural preservative for craft dry-fermented
sausages, according to a new study.

Medium distinguishes between Campylobacter species

17-Oct-2007By Ahmed ElAmin

A newly developed culture medium provides a simpler way to
distinguish between Campylobacter species, according to scientists.

Probiotics may make safer pork products, say scientists

05-Sep-2007By Jess Halliday

Probiotics have shown promise in reducing incidence of salmonella
in pigs, say researchers from the UK, which could lead to safer
pork products.

Pathogen resistance to drugs rising, according to UK study

12-Jul-2007By Ahmed ElAmin

Up to 29 per cent of the Campylobacter pathogen are now resistant
to a commonly used antimicrobial, according to a UK survey.

Phage product found effective against Listeria

19-Oct-2006By staff reporter

A dose of bacteriophages can help ready-to-eat meat producing
companies meet food safetystandards for Listeria, according to a
university study.

Safety in early stage of food production highlighted

09-Feb-2005

Food in the pre-harvest stage is more vulnerable to contamination
than food in the processing and packaging stages of production,
because of environmental variability and our inability to control
it, according to a new report released...