A study published in Advanced Healthcare Materials, researchers from the College of Food, Agricultural and Natural Resource Sciences and the College of Science and Engineering at UMN have developed a method to screen and identify harmful or antibiotic-resistant bacteria within one hour using chemiluminescence and a portable luminometer. The new technology was tested by analyzing surface swabs and urine samples for the presence of small concentrations of methicillin-resistant Staphylococcus aureus (MRSA). To screen for microorganisms, green gold in the form of triangular nanoplates was combined with a reducing agent and luminol. This caused a strong chemiluminescent reaction that was stable for as long as 10 minutes. When researchers introduced MRSA and other microorganisms into the combination, they consumed the gold nanoplates, causing the chemiluminescent intensity to decrease proportionally to the microbial concentration, indicating the presence of microorganisms. Researchers also introduced a new concept called microbial macromolecular shielding to specifically identify MRSA. A polymer specific to MRSA was added to the same sample where it engulfed and surrounded the MRSA bacteria, preventing them from consuming the gold nanoplates. This increased chemiluminescence intensity, indicating the presence of MRSA. @ https://phys.org/news/2018-08-green-gold-rapidly-bacteria.html
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Researchers from the University of Minnesota (UMN) have developed a method to screen and identify harmful or antibiotic-resistant bacteria within one hour using a portable luminometer. Traditional diagnostic methods often require complex equipment and lab work that can take days. The new method uses chemiluminescence, or the emission of light during a chemical reaction. It was developed with the food industry in mind and could also be used in healthcare settings.
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Scientists from Nanyang Technological University (NTU Singapore) have discovered a plant-based food preservative that they claim is more effective than artificial preservatives. The organic preservative comprises flavonoids the flavonoids created by NTU scientists have strong anti-microbial and anti-oxidant properties. Flavonoids are found in almost all fruits and vegetables; it is responsible for inducing vivid colors in them. These include onions, tea, strawberries, kale, and grapes. The team’s findings were published last month in Food Chemistry, 2019; 270: 123 DOI. Flavonoids’ anti-microbial potential have been reported before, however, they have not been used as a food preservative because they require further processing before they can inhibit bacteria. The NTU researchers achieved this by implanting the flavonoids-producing mechanism from plants into baker’s yeast (Saccharomyces cerevisiae). The new flavonoids may open new doors in food preservation technologies, providing a low-cost solution for industries. @ https://www.technologynetworks.com/tn/news/plant-based-food-preservative-thats-more-effective-than-artificial-ones-307756
Scientists have discovered a plant-based food preservative, a diverse group of phytonutrients found in almost all fruits and vegetables, that is more effective than artificial preservatives.
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To date, a total of 476 laboratory-confirmed cases of Cyclospora infection were reported in people who consumed salads from McDonald’s restaurants. Cases were reported by 15 states. The FDA is currently reviewing distribution and supplier information for romaine and carrots. Fresh Express reported to FDA that the romaine from the same lot as the positive sample was not packaged for direct retail sale by Fresh Express and had already expired. Fresh Express committed to using recall procedures to inform those companies that received this romaine about the sample result. @ https://www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbreaks/ucm613513.htm?utm_campaign=Outbreak_08162018_Cyclospora&utm_medium=email&utm_source=Eloqua
The FDA confirms the presence of Cyclospora in Fresh Express salad mix through new laboratory method; Fresh Express recalls expired products containing romaine lettuce.
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The reason for the foodborne illness that sickened 647 people after eating in Chipotle in Powell, Ohio was Clostridium perfringens. The organism was found in the stool samples taken from customers. Clostridium perfringens outbreaks happen when food is left at an unsafe temperature, according to Traci Whittaker, a spokeswoman for the Delaware General Health District. In response to the outbreak, Chipotle CEO Brian Niccol said: “Chipotle field leadership will be retraining all restaurant employees nationwide beginning next week on food safety and wellness protocols.” “Chipotle has a zero-tolerance policy for any violations of our stringent food safety standards and we are committed to doing all we can to ensure it does not happen again,” he said. Chipotle shares fell more than 4% Thursday afternoon. Local health officials inspected the Powell Chipotle on July 26 and found violations in holding temperatures, for example, they observed that lettuce was not properly cooled and that beans were not held at a warm enough temperature. Health officials have inspected nearby Chipotle restaurants since the illness outbreak and found additional violations. In two other restaurants inspectors found foods that were not being held at proper temperatures. Chipotle has spent millions of dollars on new procedures to improve food safety after an E. coli outbreak three years ago affected restaurants in 14 states. @ https://www.businessinsider.com/chipotle-illness-outbreak-source-confirmed-health-officials-2018-8
Health officials say they have discovered the source of a foodborne-illness outbreak that sickened at least 647 people who ate a Chipotle restaurant in Powell, Ohio. The restaurant failed to store food at safe temperatures, officials said.