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4th March 2016

Discovery of mechanism for transfer of botulinum neurotoxin genes

A new study has shown how Clostridium botulinum could potentially transfer their deadly neurotoxin genes to other bacteria. This highlights the need for constant vigilance in identifying new threats to food safety. The botulinum neurotoxin is the most potent known, and has been much...

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19th February 2016

Norwich to be home to the Quadram Institute, a new Food & Health research centre

The Quadram Institute is the name of the new centre for food and health research to be located at the heart of the Norwich Research Park, one of Europe’s largest single-site concentrations of research in food, health and environmental sciences.  Building of a new...

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Tamas Korcsmaros

3rd February 2016

Autophagy – A review of techniques

The third edition of “Guidelines for the use and interpretation of assays for monitoring autophagy” was recently published in the leading journal Autophagy,featuring TGAC’s Autophagy Regulatory Network resource and co-authored by Dr Tamas Korcsmaros, Computational Biology Fellow at The Earlham Institute and the Quadram...

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15th January 2016

More weapons but less ammo: benefits and drawbacks of selenium supplementation for immunity

A more thorough evaluation of selenium supplementation is needed, to better understand its benefits to our immune system, and the risks. This is the finding of a new study from the Institute of Food Research, and funded by the Food Standards Agency, which has...

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15th January 2016

New research quantifies Clostridium botulinum spores in raw food materials

A study from the Institute of Food Research has provided new evidence on the background levels of spores of Clostridium botulinum in raw food ingredients that is helping the food industry deliver safe chilled foods more sustainably. Botulism is a serious form of food...

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