Tag: Foodborne Illness

Sustainability of plant ingredients as fishmeal substitutes

Substituting fishmeal in aquaculture feeds with plant ingredients may not be as beneficial for the environment as many predict, according to new research from an international team of experts. Manufacturers of commercial fish feed are increasingly substituting fishmeal — a powder made from fish — with crop-based ingredients in a move driven by economic incentives

New light on blocking Shiga and ricin toxins — And on an iconic biological process: CRISPR genomic screen reveals newly recognized proteins toxins need to enter cells

Min Dong, PhD, and his lab are world experts in toxins and how to combat them. They’ve figured out how Clostridium difficile‘s most potent toxin gets into cells and zeroed in on the first new botulinum toxin identified since 1969. Now, setting their sights on Shiga and ricin toxins, they’ve not only identified new potential

Breakthrough in designing a better Salmonella vaccine

UC Davis researchers announce in the Proceedings of the National Academy of Sciences this week a breakthrough in understanding which cells afford optimal protection against Salmonella infection — a critical step in developing a more effective and safe vaccine against a bacterium that annually kills an estimated one million people worldwide. Professor Stephen McSorley, interim

Technology to enable precision antibiotics: Chemically enhanced phage display proves capable of recognizing specific strains of bacterial pathogens

Scientists are searching for ways to develop antibiotics that can accurately target infectious bacteria. Increased specificity could help to combat antibiotic resistance and also spare “good” bacteria from being attacked by broad-spectrum antibiotics. Efforts to develop targeted antibiotics have been constrained by the difficulty of quick diagnosis and the development of targeted killing mechanisms. A

Foodborne illness caused by common agricultural practice, casts doubts on biocidal product labeling

Chlorine, commonly used in the agriculture industry to decontaminate fresh produce, can make foodborne pathogens undetectable, according to new research published in mBio, an open-access journal of the American Society for Microbiology. The study may help explain outbreaks of Salmonella enterica and Listeria monocytogenes among produce in recent years. “This important work is a major

School lunch decisions made by the child and not the parent: Child’s enjoyment of packed lunch was primary motivation for parent’s acceptance of food choices, according to a new study

While school lunches in the UK are subject to food standards, the contents of packed lunches are not as closely scrutinized, and studies have raised concern regarding the nutritional quality of packed lunches. A new study published in the Journal of Nutrition Education and Behavior found that children, not their parents, are often the primary