Microbes and the food supply
01 May 2013 publication
Microbiological knowledge helps us cut rates of food-poisoning, and monitor and control the microbes that cause disease in our crops and livestock. We also depend upon our knowledge of microbial chemistry to convert raw agricultural materials into key products such as bread, coffee, soy sauce, vinegar and yoghurt. Current microbiological research focuses on new methods to track and control the spread of disease and recycle organic waste.
