Work in England to develop bacteriophages to tackle disease has received funding support.
The £800,000 ($975,000) grant from the Biotechnology and Biological Sciences Research Council (BBSRC) will help advance the production of phages to combat
Continue Reading English phage project gets funding boost
A food safety platform in the United Kingdom has selected an initial batch of projects to receive grants.
The UK Food Safety Research Network (FSRN) will fund six projects with amounts ranging from £30,000 ($36,100)
Continue Reading UK network funds first set of food safety projects
Changes to the way food is produced, processed and offered to consumers could affect food safety, according to a microbiology society in the United Kingdom.
A Society for Applied Microbiology (SfAM) briefing looked at recent
Continue Reading Changing food sector could impact microbiological safety risks
A novel cocktail of six lytic bacteriophages is proving effective enough against Shiga toxin-producing E. coli in broth, milk and meat in the laboratory to spur commercial interest.
Produced by a team of researchers, mostly
Continue Reading Scientists produce E. coli-fighting cocktail with commercial prospects
Every hour of every day people around the world are living with and working to resolve food safety issues. Here is a sampling of current headlines for your consumption, brought to you today with the
Continue Reading FSN Briefly
It doesn’t matter how big or influential a company is, bacteria and biofilms don’t discriminate between multinationals like Dole with its tens of thousands of employees and operations like Hudson Valley Farms, where 10 or
Continue Reading Biofilms with Listeria pose persistent threat in food production
New hope for resolving an old food safety problem has come out of a new meat laboratory at the University of Nevada-Reno where scientists have found a way to reduce Salmonella in ground meat and
Continue Reading Scientist successfully reduces Salmonella in ground meat
Microbes battling microbes. This type of warfare is happening all around us — and even inside of us — every day. And as in every battle, there are good microbes and bad microbes, depending on
Continue Reading Oyster research could lead to food safety strategies
