Protecting Romaine Lettuce From Pathogens
Knowing the preferences of foodborne pathogens such as Escherichia coli O157:H7 is essential to a successful counterattack on these microbes.

Dr. Mom Was Right -- And Wrong -- About Washing Fruits And Vegetables
Washing fresh fruits and vegetables before eating may reduce the risk of food poisoning and those awful episodes of vomiting and diarrhea.

New Invention Effectively Kills Foodborne Pathogens In Minutes
University of Georgia researchers have developed an effective technology for reducing contamination of dangerous bacteria on food.

Beneficial Bacteria Help Control Produce Pathogen
A new food safety treatment developed by the Agricultural Research Service (ARS) could increase the effectiveness of conventional produce sanitization methods.

Chemical magic in the mouth
Scientists in Switzerland are reporting that bacteria in the human mouth play a role in creating the distinctive flavors of certain foods.

Wine-making waste: a natural weapon to beat bacteria
Grape pomace extract can be used as an effective anti-microbial agent to destroy pathogens and help preserve food

Poultry probiotics - Easter discovery for UK chicks
UK scientists have discovered a new way to combat food poisoning, by targeting it in living animals using beneficial bacteria

Understanding, combating foodborne pathogens E. coli 0157 and salmonella
Understanding the ecology of two dangerous foodborne pathogens and devising ways to combat them is a big job.

Scientists seek to assess the microbial risks in the water we drink
It is a familiar scenario experienced around the world: an outbreak of gastrointestinal illness suddenly emerges in a community, and no one knows where it came from or how to stop it.

Suntans are bad for bacteria too! Exposure to UV irradiation kills off harmful bacteria in food
The presence of E.coli bacteria, found in foods such as egg white and apple juice, is a major public health concern.

Helping the aged gut replace good bacteria may reduce cancer risk
Eating certain foods can increase the number of protective microbes in the gut

A general method for selection of riboflavin-overproducing food grade micro-organisms
This study describes a strategy to select and isolate spontaneous riboflavin-overproducing strains of Lactobacillus (Lb.) plantarum, Leuconostoc (Lc.) mesenteroides and Propionibacterium (P.) freudenreichii.

Anti-inflammatory effects of Lactobacillus casei BL23 producing or not a manganese-dependant catalase on DSS-induced colitis in mice
In this study, we evaluated the preventive effects of this antioxidative Lb. casei strain in a murine model of dextran sodium sulfate (DSS)-induced moderate colitis.

The effect of drinking milk containing conjugated linoleic acid on fecal microbiological profile, enzymatic activity, and fecal characteristics in humans
The primary objective was to determine whether consumption of conjugated linoleic acids (CLAs) affected the fecal microbiota composition, fecal enzyme activity or fecal composition.

Probiotic bacteria at weaning may help alleviate allergy in infants
“Friendly” bacteria (probiotics) given to babies during weaning may help alleviate the symptoms of eczema, suggests research in Gut.

How to make sure that beneficial probiotic bacteria reach consumers in an active way?
Yoghurt is often used as a carrier product for beneficial probiotic bacteria.

Bacteria checkmate yeasts and moulds
Lactic acid bacteria are found in many foods, for example, yoghurt, cheese or sauerkraut.

Powerful mold-inhibiting bacteria patented
Bacteria that produce lactic acid have been used for thousands of years to preserve food.

Counting semi-viable bacteria in cheese
The Wageningen researcher Christine Bunthof has developed a direct method for counting bacteria in dairy products.

Bacteria Recognize Antimicrobials, Respond With Counter-defenses
Many living things, from fruit flies to people, naturallyproduce disease-fighting chemicals, called antimicrobial peptides, to kill harmful bacteria.