Food Poisoning News and Research

RSS

Food poisoning is a term given to infections with bacteria, parasites, viruses, or toxins from germs that affects humans via contaminated food or water.

Fighting the spread of food poisoning

A Queensland University of Technology researcher has developed a new technique that can help scientists and clinicians quickly and cheaply diagnose the bacteria which causes the most common bout of food poisoning in Australia.

3 Oct 2007

Space flight makes bacteria more infectious

Space flight has been shown to have a profound impact on human physiology as the body adapts to zero gravity environments.

25 Sep 2007

Quick microchip test for dangerous and drug resistant bacteria in clinical samples

Researchers at the Veterinary Laboratories Agency in Surrey have developed microchips capable of quickly and cheaply identifying dangerous and drug resistant bacteria in clinical samples, scientists announced (Wednesday 5 September 2007) at the Society for General Microbiology's 161st Meeting at the University of Edinburgh, UK, which runs from 3-6 September 2007.

5 Sep 2007

Probiotics could give us safer pork products

Probiotics, the friendly bacteria beloved of yoghurt advertisers, may be an effective substitute for growth promoting antibiotics in pigs, giving us safer pork products, according to scientists speaking (Wednesday 5 September 2007) at the Society for General Microbiology's 161st Meeting at the University of Edinburgh, UK, which runs from 3-6 September 2007.

5 Sep 2007

Cooked ham could soon be given a 39 day shelf life

Cooked ham could soon be given a 39 day shelf life, according to scientists speaking today (Tuesday 4 September 2007) at the Society for General Microbiology¡¦s 161st Meeting at the University of Edinburgh, UK, which runs from 3-6 September 2007.

4 Sep 2007

New phages to treat bacterial diseases

Viruses found in the River Cam in Cambridge, famous as a haunt of students in their punts on long, lazy summer days, could become the next generation of antibiotics, according to scientists speaking today (Monday 3 September 2007) at the Society for General Microbiology's 161st Meeting at the University of Edinburgh, UK, which runs from 3-6 September 2007.

3 Sep 2007

Leafy greens and E. coli

The rise in year-round consumption of fresh leafy greens such as lettuce and baby spinach is increasing the difficulty of keeping produce free from contamination by food poisoning bacteria, according to US scientists speaking at the Society for General Microbiology's 161st Meeting at the University of Edinburgh, UK, which runs from 3-6 September 2007.

3 Sep 2007

Scientists find why red beans and rice can be nauseating

Scientists have discovered how lectins, a family of proteins believed to be a natural insecticide that is abundant in undercooked legumes and grains, can make you feel temporarily miserable.

3 Aug 2007

Listeria pathogen may be key to understanding cancer development

A research team including University of Central Florida Microbiology Professor Keith Ireton is using the bacterial pathogen Listeria Monocytogenes to understand the mechanisms of cell growth and cancer development.

29 Jun 2007

Starving Listeria bug of oxygen makes it turn nasty

If the Listeria monocytogenes bacteria behind food poisoning are starved of oxygen, they are liable to turn really nasty according to research published in the online journal BMC Microbiology.

17 Jun 2007

Discovery of new survival mechanism in common bacteria

Researchers at the National Institute of Allergy and Infectious Diseases (NIAID), a component of the National Institutes of Health, have discovered a survival mechanism in a common type of bacteria that can cause illness.

8 Jun 2007

New weapons in the fight against food poisoning

University of Nottingham experts have joined forces with Canadian biotech company GangaGen Life Sciences Inc to develop new weapons in the fight against food poisoning.

28 May 2007

Researchers identify novel molecular target for Yersinia

Effector proteins are the bad guys that help bacterial pathogens do their job of infecting the host by crippling the body's immune system.

28 May 2007

New weapons in the fight against food poisoning

University of Nottingham experts have joined forces with Canadian biotech company GangaGen Life Sciences Inc to develop new weapons in the fight against food poisoning.

24 May 2007

New data on the probiotic strain Bifantis

The biotechnology company Alimentary Health has announced results from two studies that demonstrate the anti-inflammatory activity of a natural probiotic bacterial strain of human origin, Bifantis (Bifidobacterium infantis 35624), in models of arthritis and Salmonella infection.

24 May 2007

New data on natural probiotic bacterial strain of Bifantis shows anti-inflammatory properties

The biotechnology company Alimentary Health today announced results from two studies that demonstrate the anti-inflammatory activity of a natural probiotic bacterial strain of human origin, Bifantis (Bifidobacterium infantis 35624), in models of arthritis and Salmonella infection.

22 May 2007

Treatment for enterotoxin B exposure

A research team led by the University of Illinois has developed a treatment for exposure to enterotoxin B, a noxious substance produced by the Staphylococcus aureus bacterium.

22 May 2007

Herpes infection may be symbiotic

Mice with chronic herpes virus infections can better resist the bacterium that causes plague and a bacterium that causes one kind of food poisoning, researchers report in Nature.

17 May 2007

When is food "done" enough to prevent food poisoning?

Food scientists have found that relying only on internal color to check if food is cooked properly isn't adequate. A beef patty may be brown throughout before it reaches 160 degrees Fahrenheit, the recommended minimum safe temperature. And a safely cooked hamburger may still appear pink on the inside.

10 May 2007