5,519 results
- Tech
Nano-scale additives fight food pathogens
Nano products are all the rage, even in food science. Here at the Institute of Food Technologists’ annual meeting, on July 18, scientists described dramatic success in fighting food-poisoning bacteria by doctoring foods or their packaging with microbe-killing nanoparticles – sometimes along with natural anti-bacterial agents.
- Chemistry
HIPPO reveals climate surprises
A major pollution-mapping program that ends September 9 has turned up startling trends in climate-warming gases and soot.
-
2010 Science News of the Year: Genes & Cells
Credit: © Joe McNally/reconstruction by Kennis and Kennis Gene sequencing for all, even Neandertals An unprecedented picture of life’s diversity is emerging as researchers publish the full genetic instruction books of a growing list of species — including one that has been extinct for more than 30,000 years. A project sequencing Neandertal DNA harvested from […]
- Health & Medicine
Pet frogs can transmit salmonella
A CDC investigation adds a common aquarium species to the list of amphibians that can carry and spread bacteria.
-
- Materials Science
Infection, kill thyself
Scientists devise wound dressings that trick bacteria into suicide.
-
Dirty money 1: Expect germs
China’s yuan banknotes are bacterial magnets, relatively speaking, while Australian dollars circulate virtually germfree. The difference traces to a number of factors — not least being what they’ve been printed on, a new international study concludes.
- Life
Microbe’s survival manual
Researchers have uncovered how D. radiodurans can withstand extreme radiation.
- Agriculture
Germs eyed to make foods safer
Adding viruses to foods doesn’t sound appetizing, much less healthy. But it’s a stratagem being explored to knock some of the more virulent food poisoning bacteria out of the U.S. food supply. Scientists described data supporting the tactic July 18 at the Institute of Food Technologists’ annual meeting in Chicago.
- Health & Medicine
Good vibrations: A greener way to pasteurize milk
Many people like the taste of raw – as in unpasteurized – milk. The problem, of course, is that germs may infect raw milk, so food safety regulations require that commercial producers heat-treat their milk. But food scientists at Louisiana State University think they’ve stumbled onto a tastier way to sterilize milk. They bombard it with sound waves.
-
Lopped Off
Removal of top predators trickles through the food web.
-
