In an effort to improve food safety and reduce the risk of eating spoiled meat, Concordia researchers have designed a new technology that identifies the presence of the toxin putrescine in beef.
Putrescine is responsible for the noxious odors of putrefying meats. If consumed in large doses, putrescine can cause
Continue Reading Concordia researchers design biosensors to identify toxins in beef
A developing threat to the effectiveness of antibiotics are carbapenemases — enzymes that allow bacteria to break down carbapenem-class antibiotics, thereby developing resistance. What’s most troubling about carbapenemase-producing organisms is that they are resistant to most other classes of antibiotics as well. Carbapenems are used as a last resort. Infections
Continue Reading Superbug Found in Squid Has ‘Troubling’ Implications
