Food and Beverage Analysis – News and Features

Persistent organic pollutants (POPs) are toxic chemicals that threaten human health and cause environmental deterioration. This article highlights the potential of trapped ion mobility spectrometry (TIMS) for improved POPs analysis.

After exposing the vegetables to the bacteria and various temperatures, the researchers from the University of Illinois observed that lettuce was the most vulnerable to E. coli at room temperature.

Lockdown restriction had an impact on the gut microbiome development and rates of allergies in newborns, reports a new study.

Researchers have not only succeeded in using blue-green algae as a surrogate mother for a new protein – they have even coaxed the microalgae to produce "meat fiber-like" protein strands.

Leptospirosis is a globally distributed infectious disease that affects both animals and humans. The serological diagnostic test performs better when local variants are used.

A new drug can prevent dangerous allergic reactions to small quantities of allergy-triggering foods, making life saver for children with allergies.

Our education system fails to furnish young people who will go on to be decision-makers, at home and in the workplace, with an adequate grasp of microbiology. The International Microbiology Literacy Initiative (IMiLI) is hoping to address this.

Dr. Mustafa Akbulut, professor of chemical engineering, has teamed up with horticultural science professor Luis Cisneros-Zevallos to engineer longer-lasting, bacteria-free produce.

The theme for LGBT+ History Month this year is Medicine – #UnderTheScope, celebrating the contribution of LGBT+ individuals to medicine and healthcare. Here, we explore key figures often passed over when recounting significant contributions to medicine.

From lab-grown chicken to cricket-derived protein, these innovative alternatives offer hope for a planet struggling with the environmental and ethical impacts of industrial agriculture. Now, Korean scientists add a new recipe to the list.