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Archive | January, 2016

Claudio Nicoletti

More weapons but less ammo: benefits and drawbacks of selenium supplementation for immunity

A more thorough evaluation of selenium supplementation is needed, to better understand its benefits to our immune system, and the risks. This is the finding of a new study from the Institute of Food Research, and funded by the Food Standards Agency, which has found that selenium supplementation can have positive and negative effects on […]

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New research quantifies Clostridium botulinum spores in raw food materials

A study from the Institute of Food Research has provided new evidence on the background levels of spores of Clostridium botulinum in raw food ingredients that is helping the food industry deliver safe chilled foods more sustainably. Botulism is a serious form of food poisoning, caused by a deadly neurotoxin produced by the bacterium Clostridium […]

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For media enquiries, expert comment or more information please contact: andrew.chapple@ifr.ac.uk
+44 (0)1603 251490
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