SALMONELLA TYPHIMURIUM
Use undiluted 5% white vinegar at 130°F for 1 minute; Colorado State Extension says it can reduce Listeria, E. coli, and Salmonella by over 99.999% on hard surfaces
White vinegar demonstrates effectiveness in reducing prevalent kitchen pathogens when used under controlled laboratory conditions. When heated and applied undiluted for one minute, it can effectively combat Listeria, E. coli, and Salmonella. However, since it's not registered with the EPA as a disinfectant, white vinegar is limited in its ability to protect against viruses and should not be relied upon for porous surfaces.
In 2006, NASA grew Salmonella in space; the bacteria returned more virulent than genetically identical germs cultivated on Earth
In a striking discovery, researchers found that Salmonella bacteria cultivated in space exhibited a heightened level of aggression, proving to be three times more hazardous than those on Earth. The unique microgravity environment mimics human digestive processes, providing insights into how these pathogens evolve. This vital research is poised to enhance the development of effective vaccines and treatments for various infections, marking a leap forward in medical science.
Mayonnaise banned in Tamil Nadu for one year: Here's why
Tamil Nadu has banned the production, storage, distribution, and sale of raw egg mayonnaise for one year, starting April 8, due to public health concerns. The decision, enforced under the Food Safety and Standards Act, addresses the high risk of food poisoning from potential contamination by microorganisms like Salmonella and E. coli in improperly prepared or stored mayonnaise.
Blue LEDs can be used to preserve food
Blue light emitting diodes (LEDs) have strong antibacterial effect on major foodborne pathogens and can be used as a chemical-free food preservation method, a new study has found.
