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 [...]
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 [...]
As part of National Science & Engineering Week, four postgraduate students from the Institute of Food Research and the John Innes Centre, presented their research to an appreciative audience. Research topics covered purple foods and heart disease, the wild west inside our guts, antibiotics from insect bacteria and sticky bacteria. Watch the presentations Purple up [...]
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 [...]
Campylobacter is a major cause of foodborne gastroenteritis, with an estimated 500,000 infections annually in the UK. The most common infection route is on undercooked poultry meat, and then crossing the lining of the small intestine. To do this, the bacteria must survive the highly acidic conditions in the stomach, and then find a way [...]
Campylobacter is the most frequent cause of foodborne illness in the UK, with an estimated half a million annual cases in the UK alone, most of which are due to the consumption of contaminated poultry products. One strategy to reduce the number of cases is to reduce the levels of endemic Campylobacter in poultry by [...]
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