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Microbe Talk - Foodborne Antimicrobial Resistance: research and surveillance
January 18, 2024
In this episode of Microbe Talk Clare is joined by Rick Mumford, Deputy Chief Scientific Advisor & Deputy Director of Science Evidence & Research at the UK Food Standards Agency (FSA). They chat about research and surveillance of foodborne antimicrobial resistance (AMR), delivering on the 5-year National Action Plan and look to the future of foodborne AMR.
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Podcast: The microbiology of your Christmas dinner
December 19, 2022
In this festive episode of Microbe Talk, Charlotte speaks to Dr Lorna Lancaster about the harmful and helpful microbes involved in making Christmas food.
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Food Science: a picture can save tonnes of food from being wasted
April 20, 2020
Dr Sholeem Griffin is a researcher in the Department of Food Sciences and Nutrition and the Centre for Biomedical Cybernetics at the University of Malta. Her postdoctoral studies focus on the development of a hyperspectral imaging system to detect low-level contamination of food products. Here, Dr Griffin discusses how her research could be applied to prevent food wastage.
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We’ll have no bananas?
July 15, 2014
Reports of the imminent demise of the world’s most popular fruit have surfaced repeatedly over the course of the last decade. Bananas, particularly those grown in large monocultures for the hungry markets of the EU and the US, are vulnerable to a number of diseases, and fears are mounting that the tide is turning against our prevention and mitigation strategies. How much stock should we put in these reports – are the days of the banana truly numbered? Jon Fuhrmann investigates.
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Better, faster typing of Salmonella strains
September 26, 2012
A new method for classifying Salmonella strains has been developed by scientists, giving faster turnaround times and greater reliability. Salmonella strains are notoriously difficult to identify, or type; however new research suggests that looking at the sequence differences in three genes, present in all Salmonella strains, results in more accurate, faster discrimination. This may potentially lead to faster identification of outbreak sources by clinical laboratories and public health agencies.
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Gut survival: a new E. coli protein player
August 29, 2012
During a routine trip to the supermarket, consumers today can easily purchase foods sourced from all corners of the globe. Our supply does not come without its share of problems though; food safety has become harder to control with the increasingly complex food trade network. Consumption of contaminated foods can lead to widespread sickness and even deaths and food-borne illness costs the UK an estimated £2 billion each year. In many instances, the bacteria identified as the cause of these illnesses are strains of Escherichia coli.