How can we ensure products remain pathogen free? In this editorial, the authors discuss the most common causes of food-borne illnesses, methods by which contamination is traditionally detected and what current research has to offer, specifically in the field of nanoscience.
Browsing: Bacterial > Salmonella
New findings have identified the exact mechanism by which the bacterium Salmonella typhimurium can escape degradation by autophagy.
The WHO has published a report this week listing 12 families of antibiotic-resistant bacteria that are thought to pose the greatest public health risk and should be the focus for new treatments.
Researchers have created a model to assess the benefits of vaccination on the burden of non-typhoidal salmonella in Mali; the research could inform policy in many countries where there is high risk of these infections.