Food and Beverage Analysis – News and Features

Fees from food companies could generate much-needed resources to strengthen the FDA’s oversight of foods, say legal and policy analysts.

In the fight against bacterial pathogens, researchers are combining vaccination with targeted colonisation of the intestine by harmless microorganisms. This approach could potentially mark a turning point in the antibiotics crisis.

A Princeton study uncovers the brain’s role in forming long-lasting food aversions. When the gut signals sickness, the brain processes and stores these experiences as aversions, influencing memory and decision-making.

Antibiotic resistance – a gradual decrease in the sensitivity of pathogens to drugs threatens us all. Here, we consider how resistance develops, how we got there and, most importantly, what it threatens us with.

Horizontal gene transfer (HGT) is the movement of genetic material from one organism to another. In this article, we will discuss what HGT is, how it is used in research, how to detect it and the threat it poses to humanity.

This article explores the current understanding of PFAS exposure through drinking water, the methods used to monitor these "forever chemicals” and the strategies being implemented to mitigate their impact on health and the environment.

Technology Networks speaks to the method’s pioneer, Paul Hebert. Read on to learn about how the technique went from biodiversity tracker to food fraud finder.

Researchers from Chalmers University of Technology in Sweden have come up with a novel approach to packaging canned tuna infused in the water-based solution of amino acid cysteine.

In this article, we discuss transformation, bacterial transformation in particular, and how scientists can utilize it to manipulate bacteria for a plethora of purposes.

Researchers at Johns Hopkins Medicine have shown that bacteria can create immunity by stealing genetic material from dormant phages during infection. This "memory" is stored in the bacterial genome and passed down.