Food Poisoning News and Research

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

Pregnant women exposed to chemicals that can increase cancer risk and harm child development

Pregnant women in the U.S. are being exposed to chemicals like melamine, cyanuric acid, and aromatic amines that can increase the risk of cancer and harm child development, according to researchers at UC San Francisco and Johns Hopkins Bloomberg School of Public Health.

30 Aug 2022

Using organic metal nanohybrid structures to simultaneously identify multiple food poisoning bacteria

Osaka Metropolitan University scientists have developed a simple, rapid method to simultaneously identify multiple food poisoning bacteria, based on color differences in the scattered light by nanometer-scaled organic metal nanohybrid structures (NHs) that bind via antibodies to those bacteria.

29 Aug 2022

Researchers unravel mechanism that underlies failure of staph vaccine trials

For the most part, the bacterium Staphylococcus aureus is common and harmless, posing no threat to humans with whom they coexist.

7 Jul 2022

Researchers discover new family of sensing genes in enteric bacteria using AI

Using artificial intelligence, UT Southwestern researchers have discovered a new family of sensing genes in enteric bacteria that are linked by structure and probably function, but not genetic sequence.

30 Jun 2022

Potential applications of bioactive molecules present in fruit peels

A recent study published in Current Issues in Molecular Biology reviewed the potential biological applications of fruit peel extracts.

13 Jun 2022

Study demonstrates how some fast-growing bacteria can evade antibiotic treatment

Scientists have demonstrated how some fast-growing bacteria can retreatment with antibiotics, according to a study published today in eLife.

7 Jun 2022

Online cooking game shows promise for reducing food poisoning in homes

Have you ever fallen ill from food you've eaten? It happens 23 million times every year in Europe. Researchers have investigated what it takes to prevent people from getting sick from the food they prepare and eat at home.

20 May 2022

Emerging DNA-based sensors are promising tools for food safety

In a recent study published in the journal TrAC Trends in Analytical Chemistry, researchers discussed the current trends, challenges, and future of the deoxyribonucleic acid (DNA)-based sensors in real-time and rapid food contaminants analysis.

18 May 2022

New discovery about nature’s ‘high-end machinery’ could have big implications for biology

Working with tiny bacteria, Michigan State University researchers led by Lee Kroos have made a discovery that could have big implications for biology.

26 Apr 2022

Research reveals significant decrease in gastrointestinal infections during first 6 months of the pandemic

The number of reported gastrointestinal infection outbreaks more than halved during the first 6 months of the COVID-19 pandemic in the UK, compared with the previous 5-year average, while lab confirmed cases fell by a third, finds research published in the open access journal BMJ Open.

22 Mar 2022

New citizen science project to investigate bacteria found on chopping boards

Researchers in the College of Health and Life Sciences at Aston University have been awarded funds to explore the microbiome of the kitchen chopping board with the help of 'citizen scientists'.

24 Nov 2021

Research reveals how gut macrophages respond to prior infection by shielding enteric neurons

A simple stomach bug could do a lot of damage. There are 100 million neurons scattered along the gastrointestinal tract-;directly in the line of fire-;that can be stamped out by gut infections, potentially leading to long-term GI disease.

30 Oct 2021

Scientists move a step closer to harnessing viruses to fight antibiotic resistance

As antibiotics increasingly develop resistance to bacteria that cause infection, scientists have moved a step closer to harnessing viruses as an alternative form of therapy.

12 Oct 2021

Antibacterial immunity may change in the intestines based on circadian cycle

The body's ability to prevent food poisoning by producing a natural antimicrobial compound increases during the day, when exposure to noxious bacteria is most likely, a new study by UT Southwestern scientists suggests.

28 Jul 2021

Public restrooms could serve as hotbeds for COVID-19 transmission

Flushing a toilet can generate large quantities of microbe-containing aerosols depending on the design, water pressure or flushing power of the toilet. A variety of pathogens are usually found in stagnant water as well as in urine, feces and vomit.

20 Apr 2021

Protein could be key to blocking the most common bacterial cause of food poisoning

Washington State University researchers have discovered a protein that could be key to blocking the most common bacterial cause of human food poisoning in the United States.

30 Mar 2021

Study shows how innate valence is encoded

Since the beginning of the pandemic, a loss of smell has emerged as one of the telltale signs of COVID-19. Though most people regain their sense of smell within a matter of weeks, others can find that familiar odors become distorted.

30 Mar 2021

Researchers examine the role of Shiga toxin in the immune system

E. coli food poisoning is one of the worst food poisonings, causing bloody diarrhea and kidney damage. But all the carnage might be just an unintended side effect, researchers from UConn Health report in the 27 November issue of Science Immunology.

7 Jan 2021

New peptide can target specific pathogen without damaging the good bacteria

Drug-resistant bacteria could lead to more deaths than cancer by 2050, according to a report commissioned by the United Kingdom in 2014 and jointly supported by the U.K. government and the Wellcome Trust.