Salmonella bacteria rely on internal pH sensors to initiate their virulent traits after sensing heightened acidity in their environment, according to a study conducted by researchers at the Yale University School of Medicine and the Yale Microbial Diversity Institute. The findings, published in the June 14 issue of Nature, could someday lead to drugs that disrupt the bacteria’s ability to cause typhoid fever and foodborne illness in humans. Here’s how the sensors work: When the bacterium senses a change into an acidic environment, it begins producing Adenosine triphosphate (ATP), the “energy currency” for all living cells. This boost of ATP
Continue Reading Study: Salmonella’s pH Sensors Trigger Virulence

Last week, as health advocates around the nation raced against a deadline to submit comments to the federal government on food marketing to children, the food industry was busy doing what it does best: Launching a massive PR campaign to undermine anything the feds might dare do to protect children from corporate predatory marketing.

What exactly got the likes of PepsiCo, Kraft Foods, and McDonald’s in such a tizzy? You would think, by the tone and fervor of their reaction, that the government was imposing a complete ban on food marketing to children.


Instead, at the request of Congress,
Continue Reading Junk Food Industry Determined to Target Kids