The Time Is Ripe For Salmonella
The ripeness of fruit could determine how food-poisoning bacteria grow on them, according to scientists presenting their work at the Society for General Microbiology’s Spring Conference in Dublin. Their work could lead to new strategies to improve food safety, bringing many health and economic benefits…
March 26, 2012 · by · in Nutritional News · Tags: bacteria-grow, determine-how, general-microbiology, new-strategies, nutritional counseling, scientists-presenting, society, spring, their-work
Fungal Spoilage Of Fruits And Vegetables Reduced By Ozone
Storing fruits and vegetables in ozone-enriched environments reduces spoilage explains a scientist at the Society for General Microbiology’s Spring Conference in Harrogate. Dr Ian Singleton explains how ozone treatment could be a safe, effective replacement for pesticides as it leaves no residue on foods. It is estimated that up to 30% of fresh produce can be lost due to microbial spoilage…
April 12, 2011 · by · in Nutritional News · Tags: effective-replacement, explains-how, general-microbiology, lost-due, nutrition, nutrition / diet, nutritional counseling, ozone-treatment, reduces-spoilage, residue-on-foods, singleton, society, spring, spring-conference
