Listeria is a bacterial genus containing seven species. Named after the English pioneer of sterile surgery, Joseph Lister, Listeria species are Gram-positive bacilli and are typified by ''L. monocytogenes'', the causative agent of listeriosis.
If the body’s emergency hematopoiesis program activates, it signifies an alert state of the immune system and serves two functions: In comparison to “normal mode” hematopoiesis, the emergency program results in enhanced replacement of immune cells consumed during infections or inflammations.
Researchers at McMaster University have created a powerful new weapon against bacterial contamination and infection.
In the food processing industry, the deadly bacteria Listeria monocytogenes is monitored closely. Not only can the bacteria make people extremely ill, it is known to be developing resistance to various food safety measures across the world.
Microbes and plants may have given insects an evolutionary benefit, hundreds of millions of years ago, by transferring genes to them via horizontal gene transfer.
Aiming to produce environmentally friendly alternatives to plastic food wrap and containers, a Rutgers scientist has developed a biodegradable, plant-based coating that can be sprayed on foods, guarding against pathogenic and spoilage microorganisms and transportation damage.
In this interview, AZoLifeSciences talks to Dr. Mary Chan about the development of a new ‘smart’ food packaging that is biodegradable and has antimicrobial properties, extending the shelf-life of fresh food.
Every kind of T cell has a job to do. A healthy immune system makes sure no T cell oversteps.
A signaling mechanism that enables bacteria like Salmonella to escape destruction by the immune system of the host was discovered by scientists.
A team of scientists from Nanyang Technological University, Singapore (NTU Singapore) and Harvard T.H. Chan School of Public Health, US, has developed a 'smart' food packaging material that is biodegradable, sustainable and kills microbes that are harmful to humans. It could also extend the shelf-life of fresh fruit by two to three days.
Researchers from Cornell University are blending food science expertise and computer programming savvy to help the food industry stop Listeria outbreaks.
Listeria monocytogenes, one of the deadliest foodborne pathogens, may soon become easily traceable in food recalls and other investigations.
Québec produces more strawberries than any other Canadian province. Strawberries are delicate and difficult to keep fresh. In response to this challenge, Monique Lacroix, a professor at at the Institut national de la recherche scientifique (INRS), and her team have developed a packaging film that can keep strawberries fresh for up to 12 days.
While examining the prevalence of listeria in agricultural soil throughout the U.S., Cornell University food scientists have stumbled upon five previously unknown and novel relatives of the bacteria.
The human immune system comprises functionally specialized cellular defense mechanisms that protect the body against disease.
When vegetable farmers harvest crops, they often rely on postharvest washing to reduce any foodborne pathogens, but a new University of Georgia study shows promise in reducing these pathogens - as well as lowering labor costs-- by applying sanitizers to produce while it is still in the fields.
Infusing prepared foods with an edible coating that contains green tea extract may lower consumers' chances of catching the highly contagious norovirus by eating contaminated food, new research suggests.
As the world wrestles with the coronavirus (COVID-19) pandemic, which arose after the virus jumped from an animal species to the human species, University of Delaware researchers are learning about new ways other pathogens are jumping from plants to people.
Every year, an estimated 48 million Americans get sick from foodborne illnesses, resulting in some 128,000 hospitalizations and 3,000 deaths, according to the U.S. Centers for Disease Control and Prevention.
Cells in some of the body's most vulnerable entry routes to bacterial infection buffer themselves when the immune system detects danger by reorganizing the cholesterol on their surfaces, a new study led by UTSW scientists suggests.