Types of bacteria are circumventing plant defences, causing an increased risk of foodborne illnesses, researchers have warned.
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University of Delaware
Sibao Liu, Sunitha Sadula and Dionisios G. Vlachos, academics from the University of Delaware, discuss how safety, environmental and sustainability concerns have driven the growth of the bio-lubricant industry, and how innovative approaches have looked to overcome these challenges.
16 June 2015 | By Victoria White
University of Delaware researchers have discovered a soil microbe that mobilises an "iron shield" to block the uptake of toxic arsenic in rice...
15 December 2011 | By PepsiCo
Exclusive beverage pouring rights on campus...
28 February 2008 | By Dallas G. Hoover, Ph.D., Department of Animal & Food Sciences, University of Delaware, Newark, USA
Foods such as guacamole, whole shell oysters, salsa, ready-to-eat meats, jams and jellies, salsa, chopped onions and peppers can be found in the global marketplace and are processed to some extent using high hydrostatic pressure. Essentially, this means the products have been submersed in water and then subjected to compression…