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 [...]

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 [...]

Exposure to stomach acid primes Campylobacter for intestinal infection
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 [...]

Finding Campylobacter’s weakness
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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