Tag Archives | Arnoud van Vliet

Don’t wash raw chicken – Food Safety Week 2014

The Institute of Food Research fully backs the Food Standards Agency’s call for people to stop washing raw chicken, to reduce the risk of contracting Campylobacter. The message, being launched in Food Safety Week, is a crucial part in a strategy to reduce the estimated 280,000 cases of food poisoning that Campylobacter causes annually in [...]

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PhD opportunity in Omics-based systems-level approaches to investigate cooperation in microbial biofilms

Preventing microbial contamination is an important challenge for industry, and an important focus in the drive to provide safe foods. Understanding more about the biology of pathogenic foodborne microorganisms informs new or improved ways of achieving this. The IFR works with the food industry to help translate its findings, and a new PhD studentship is [...]

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New chromosome map points the way through Campylobacter’s genetic controls

A study from the Institute of Food Research has produced a new map of the Campylobacter genome, showing the points where all of this pathogenic bacteria’s genes are turned on. This information is already being used to find new genes and control mechanisms that could provide us with new ways of reducing the amount of [...]

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New FSA funding to understand Campylobacter coli

Campylobacter bacteria are a leading cause of food poisoning in the UK, causing at least 500,000 infections each year. Although these cases are rarely fatal, there’s a clear need to reduce illness and its associated costs caused by these bacteria. The major source of infection is through eating undercooked poultry meat, but other sources, such [...]

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The foodborne bacterium Campylobacter requires selenium for respiration of organic acids

Researchers at the Institute of Food Research have discovered why the micronutrient selenium is important to the survival of Campylobacter bacteria, which are responsible for an estimated half a million cases of food poisoning annually in the UK alone. Knowing how and why Campylobacter uses selenium could help develop ways of controlling it, benefitting public [...]

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