Occasionally, it is nice to find creative scientists who have explained complex science in entertaining or more dynamic formats. (As with everything found on the internet, it’s important to check accuracy against known sources). Here are a few good examples I have found describing specific foodborne pathogens over the years. …
Vibrio vulnificus infection from fish
Vibrio vulnificus is another foodborne pathogen that can cause severe disease and death, but is thankfully quite rare. Unfortunately, foodborne infections do occur, including this recent case of V. vulnificus infection following consumption of improperly cooked fish. While this individual did survive the infection, her injuries were very severe. Just another story to …
There’s mold in my Twinkies!
Fungi, as we’ve seen, naturally colonize grains, and they fare better than bacteria in low water activity foods. Preservatives can delay that, and there are several used in the bakery industry specifically to delay fungal growth, as anyone in Food Microbiology Lab will see with the Wonder Bread vs. Rustic …
Fungi and food poisoning
Mushroom poisoning can be serious (poisoning by the deadliest mushrooms, in the genus Amanita, is lethal in 10-30% of cases – worse if liver transplants are not available) but is comparatively rare – you have to eat a poisonous mushroom to be poisoned. Mycotoxin poisoning is more common but actually …
Climate change and foodborne pathogens
As we briefly discussed in the first lecture, global climate change is likely to change our understanding of the dynamics of foodborne infections. A recent study from Germany focused on how climate change was likely to affect transmission of Campylobacter, non-typhoidal Salmonella, and Vibrio in that country. In Germany, rates …