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Tag Archives | food safety

Rob Kingsley

Microevolution key to Salmonella’s success

Research led by Dr Rob Kingsley from the Institute of Food Research has shown how Salmonella rapidly “microevolves” during an epidemic. It highlights how whole genome sequencing is important in tracking pathogenic bacteria.      Salmonella are one of the most common causes of bacterial disease in humans and animals. Part of their success comes from their […]

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Tying up the ends of Tanzania's meat supply chain

Tying up the ends of Tanzania’s meat supply chain

Livestock, Livelihoods and Health 5 November 2015 IFR’s Dr Gary Barker is a partner in Livestock, Livelihoods and Health, a collaborative research programme focused on livestock diseases, and how they affect the people of Tanzania. Livestock management is vital to many in Tanzania, but is facing challenges such as urbanisation, climate change and a growing […]

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Clostridium botulinum and its spore (inset) 
Jason Brunt, Kathryn Cross and Mary Parker

Discovery of mechanism for transfer botulinum neurotoxin genes

A new study has shown how Clostridium botulinum could potentially transfer their deadly neurotoxin genes to other bacteria. This highlights the need for constant vigilance in identifying new threats to food safety. 3 March 2016 The botulinum neurotoxin is the most potent known, and has been much studied because of this, helping ensure it doesn’t […]

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Scanning Electron Microscopy (SEM) image of Salmonella (Image: Kathryn Cross, IFR)

Synchronising Salmonella’s infection strategy

Research on improving food safety is an integral part of the GHFS Programme, a strategic programme funded by the Biotechnology and Biological Sciences Research Council (BBSRC). Salmonella enterica serovar Typhimurium (S. Typhimurium) is a major pathogen of animals and man in both industrial and developing nations. Part of what makes this pathogen so successful is its […]

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