bacteria

The list of “bad things” could range from gross but harmless spoilage to dangerous pathogens such as Clostridium botulinum. In the case of botulism, it’s the toxin produced from the bacteria that is harmful, not the bacteria itself, says Brigitte Cadieux, a postdoctoral fellow in McGill University’s Department of Food Science and Agricultural Chemistry.

Read more in the Globe and Mail

Classified as: pathogens, food safety, bacteria, food toxins
Published on: 20 Jun 2017

A concentrated extract of maple syrup makes disease-causing bacteria more susceptible to antibiotics, according to laboratory experiments by researchers at McGill University.

Classified as: biochemistry, Research, bacteria, antibiotics, McGill News, biofilms, Hosseinidoust, Maisuria, phenolic, Tufenkji, maple syrup
Published on: 16 Apr 2015

Consuming cranberry products has been anecdotally associated with prevention of urinary tract infections (UTIs) for over 100 years. But is this popular belief a myth, or scientific fact? 

Classified as: bacteria, chemical engineering
Category:
Published on: 15 Jul 2013