The ripeness of fruit could determine how food-poisoning bacteria grow on them, according to scientists presenting their work at the Society for General Microbiology's Spring Conference in Dublin this week. Their work could ...
Cell & Microbiology
Mar 26, 2012
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Green onions cause about five percent of outbreaks of food poisoning from produce, worldwide. Now a team of researchers from the University of Delaware, Newark, shows that high pressure treatment of green onions can kill ...
Cell & Microbiology
Mar 20, 2012
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Bacteria harvested from the frigid waters of the Arctic could be the key to a new type of temperature-sensitive vaccine. University of Victoria microbiology researcher Dr. Francis Nano has received Genome BC Proof-of-Concept ...
Biotechnology
Mar 5, 2012
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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 ...
Other
Feb 2, 2012
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Scientists have discovered that bacteria like E. coli and Salmonella have a sneaky way of making minor alterations to their genes to boost their chances for infection.
Biochemistry
Aug 23, 2011
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Salmonella enterica, one of the main causes of gastrointestinal infections, modulates its virulence gene expression, adapting it to each stage of the infection process, depending on the free iron concentration found in the ...
Cell & Microbiology
May 10, 2011
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A single crafty protein allows the deadly bacterium Salmonella enterica to both invade cells lining the intestine and hijack cellular functions to avoid destruction, Yale researchers report in the April 17 issue of the journal ...
Cell & Microbiology
Apr 16, 2009
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