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Tag Archives | Salmonella

Salmonella Typhimurium

What fuels Salmonella’s invasion strategy?

Certain strains of Salmonella bacteria such as Salmonella Typhimurium (S. Typhimurium) are among of the most common causes of food-borne gastroenteritis. Other strains of Salmonella such as S. Typhi are responsible for typhoid fever, which causes 200,000 deaths around the world each year. Ensuring food is clear of contamination, and water is clean are key […]

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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 […]

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Isabelle_Hautfort0012

New insights into how our guts fight off invaders

Researchers at the Institute of Food Research and the University of Leeds have uncovered a mechanism our bodies use to fight off invading bacteria like Salmonella. It may also help to maintain the balance of good bacteria in our gut. The lining of our gut is a battleground where we have to constantly fight to […]

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RobKingsley1

Evolutionary approach to tackling Salmonella

The Institute of Food Research is pleased to welcome Dr Rob Kingsley as a new research leader in its Gut Health and Food Safety programme. Rob’s interests are in understanding how bacteria interact with the host, how they move through the food chain and how they cause disease. Rob is focusing on Salmonella, one of […]

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Salmonella and faecal bacteria

Contact killing of Salmonella Typhimurium by human faecal bacteria

Our gut is home to trillions of bacteria, numbering more than the cells in the rest of our body, and these bacteria help us to digest our food, absorb nutrients and strengthen our immune system. This complex bacterial ecosystem, called the gut microbiota, also helps to prevent bad bacteria from colonising our bodies and making […]

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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 […]

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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 […]

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Dr Ana Fernández

Developing innovative processes to ensure fresh food is safe

IFR researchers have recently reviewed the use of cold atmospheric plasmas to inactivate Salmonella to assess their use by fresh or minimally-processed food producers. A growing demand for fresh produce is presenting a challenge to the food industry to supply safe food with minimal processing. It is crucial that these foods are supplied without microbial […]

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Salmonella Typhimurium

Modelling salmonella growth to produce safer pork

Salmonella infections are among the most common bacterial causes of food-borne gastroenteritis in humans, with a number of different potential sources including meat, eggs, and fresh produce. In the EU, up to 20% of human salmonellosis cases are thought to be due to consumption of contaminated pork products.  Most EU countries have established programmes to […]

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