Tag Archives | Arthur Thompson
Salmonella Typhimurium

New resources deliver insights into Salmonella’s virulence

Dr Arthur Thompson and his team at the IFR have uncovered new insights into how Salmonella is so well equipped to survive against our bodies’ defences. Building on a comprehensive survey of which genes are turned on in Salmonella, they have now extended the number of start sites defined for Salmonella genes and new non-coding RNAs. This [...]

Read full story

Assessing a new technique for ensuring fresh produce remains Salmonella-free

Researchers at the Institute of Food Research have tested a new technique to ensure fresh produce is free of bacterial contamination. Plasmas are a mix of highly energetic particles created when gases are excited by an energy source. They can be used to destroy bacteria but as new research shows, some can hide from its [...]

Read full story

European cooperation to reduce risks from persistent bacteria in food processing

Dr Arthur Thompson is a partner in a recently-funded 4 year COST Action (European Cooperation in the Field of Scientific and Technical Research) coordinated by Dr. Hulya Olmez at TÜBİTAK Marmara Research Centre Food Institute, Turkey. The aim of this new Action is the mitigation of bacterial colonisation and persistence on foods and food processing [...]

Read full story
Salmonella

Understanding how bacteria come back from the dead

Salmonella remains a serious cause of food poisoning in the UK and throughout the EU, in part due to its ability to thrive and quickly adapt to the different environments in which it can grow. New research involving a team of IFR scientists, funded by BBSRC, has taken the first detailed look at what Salmonella [...]

Read full story
Salmonella

Next generation sequencing surveys Salmonella

Strains of Salmonella bacteria cause over a billion cases of illness worldwide each year, and over 500,000 deaths. Most infection occurs through contaminated food and water. As part of the strategy to find ways to reduce the effects of Salmonella, Dr Arthur Thompson and colleagues at the Institute of Food Research have produced the first [...]

Read full story
Samonella

Researchers to identify the secrets of Salmonella’s survival

The Institute of Food Research, strategically funded by the Biotechnology and Biological Sciences Research Council (BBSRC), is to collaborate with the University of Sheffield to investigate how Salmonella survives during its lifecycle within our bodies, as a way of finding chinks in its armour that can be exploited to develop new therapies. Salmonella enterica serovar [...]

Read full story