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     <title>The tiny difference in the genes of bacteria</title>
   	 <description>Every year, diarrhea causes around five million fatalities worldwide. Most people die due to pathogenic microorganisms, such as bacteria or viruses, which were ingested into the gastro-intestinal tract through contaminated drinking water or food. Determining which bacterium is causing the illness in those cases is sometimes very complex. In cooperation with Chilean researchers, scientists from the Helmholtz Center for Infection Research in Braunschweig, Germany, have now developed a fine-tuned diagnostic method.</description>
     <link>http://www.physorg.com/news165577346.html</link>
	 <category>Biology</category>
	 <pubDate>Tue, 30 Jun 2009 10:43:48 EST</pubDate>
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     <title>Just how friendly are those probiotics in your food?</title>
   	 <description>	Ready for some live, active cultures in your chocolate? How about your breakfast cereal? Probiotics, the so-called "friendly" bacteria with health benefits, have busted out of the dairy case and are colonizing other areas of the supermarket.</description>
     <link>http://www.physorg.com/news164638153.html</link>
	 <category>Medicine &amp; Health</category>
	 <pubDate>Fri, 19 Jun 2009 14:20:01 EST</pubDate>
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     <title>Einstein researchers develop novel antibiotics that don't trigger resistance</title>
   	 <description>Bacterial resistance to antibiotics is one of medicine's most vexing challenges. In a study described in Nature Chemical Biology, researchers from Albert Einstein College of Medicine of Yeshiva University are developing a new generation of antibiotic compounds that do not provoke bacterial resistance. The compounds work against two notorious microbes: Vibrio cholerae, which causes cholera; and E. coli 0157:H7, the food contaminant that each year in the U.S. causes approximately 110,000 illnesses and 50 deaths.</description>
     <link>http://www.physorg.com/news156174057.html</link>
	 <category>Chemistry</category>
	 <pubDate>Fri, 13 Mar 2009 14:44:40 EST</pubDate>
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     <title>Wonderful cheese is all in the culture</title>
   	 <description>It's an age-old tradition that dates back at least 8,000 years but it seems we still have much to learn about the bacteria responsible for turning milk into cheese.</description>
     <link>http://www.physorg.com/news150469043.html</link>
	 <category>Biology</category>
	 <pubDate>Tue, 06 Jan 2009 12:57:23 EST</pubDate>
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