Posts Tagged ‘Food’

Beware the buffet

Wednesday, August 18th, 2010

Screenshot Even if we have never succumbed to it, we are all familiar with the sickness caused by noroviruses due to high-profile media coverage of outbreaks in various closed communities, such as hospitals and cruise ships. In this article in Microbiology Today, Ian Goodfellow and David Brown ask, how extensive are noroviruses in our food chain and what can be done to prevent outbreaks in future?

In the catering industry, education of food handlers is key. Clear guidelines for good practice in food preparation need to be strictly adhered to and policed. Whilst it is generally accepted that there remains an ongoing risk from oysters, etc, since sewage contamination of estuarine waters is likely to continue and depuration is ineffective for viruses, the development of sensitive screening procedures for identifying contamination has the potential to reduce the risk. Further improvements in decontamination of contaminated food and environmental settings will undoubtedly aid in minimizing the effects of norovirus contamination and outbreaks. Until such times that vaccines and/or antivirals are available, as consumers, good hygiene and common sense are the most effective protection against norovirus infection, i.e. increased hand washing, as well as avoidance of shared food sources/ utensils and pre-prepared food during outbreaks.

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Food security and microbiology

Wednesday, August 11th, 2010

Potato blight As the human population continues to grow, ever greater demands are placed on food production. In this article in Microbiology Today, Monica Winstanley and Celia Caulcott ask, what contribution can microbiologists make to ensure that the supply of food to all people is secure in this uncertain and changing world?

Around 800 million people lack food security, which means they do not have adequate access to safe and nutritious food. The global population is expected to exceed 9 billion by 2050, and demand for food is likely to increase further because of growing affluence and urbanization, climate change and competition for land. Research can make a unique contribution to averting a potentially greater crisis: by increasing yields and reducing losses in crop and livestock production; by optimizing food processing, manufacture and distribution; by reducing waste and losses due to spoilage; and by understanding and addressing economic and social factors that shape consumers’ needs.

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All you can eat?

Wednesday, August 4th, 2010

Screenshot The UK is not self-sufficient in food production, and we are completely reliant on imported food to feed the nation. In this article in Microbiology Today, Niamh Murphy asks, how can we be sure that the food we import is safe for human consumption?

The food chain is global; ingredients used to produce a simple home cooked meal are often sourced worldwide, but this is not a new phenomenon in the UK. British store cupboards have benefited from imported food since the discovery of the new world and the introduction of potatoes into the diet in the 16th century. Extensive trade networks set up in the 17th and 18th centuries brought spices and tea from India and China, with further foods to follow. Global trade supports farmers and the worldwide economy. The global market allows alternative sources of food to be found to ensure a constant, year-round supply. Importing food has provided consumers in the UK with a cheap, plentiful and wide range of foods, although the negative effects on the environment due to transportation of foods over hundreds or thousands of miles (food miles) has raised concerns over the necessity of importing out-of season or exotic foods purely for choice.

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How bacterial plant pathogens escape their fate

Wednesday, July 28th, 2010

Screenshot The immune system of plants can be unstable in the face of rapidly evolving micro-organisms, and pathogens that can evade recognition can spread with alarming speed through a plant population. In this article in Microbiology Today, Gail Preston and Dawn Arnold ask, what is the reason for this inherent instability, and how can disease control be improved?

Plants, unlike animals, lack an adaptive immune system that allows them to recognize and defend against novel pathogenic micro-organisms. Instead they rely on a heritable, innate immune system in which plant receptors recognize the presence or activity of microbial molecules known as elicitors. Plants exposed to infection can increase the effectiveness of their immune system by increasing the speed and strength of their defence mechanisms. However, pathogens that have the ability to evade recognition can spread rapidly through plant populations. The instability of receptor-dependent resistance in the face of rapid microbial evolution creates one of the most fundamental challenges in plant breeding. In this article we discuss why receptordependent resistance breaks down in the face of pathogen evolution and consider whether knowledge of pathogen evolution can provide insights to improve disease control.

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How honey kills bacteria

Friday, July 2nd, 2010

Manuka Honey has been renowned for its wound-healing properties since ancient times. At least part of its positive influence is attributed to antibacterial properties. With the advent of antibiotics, clinical application of honey was abandoned in modern Western medicine, although in many cultures, it is still used. These days, however, abundant use of antibiotics has resulted in widespread resistance. With the development of novel antibiotics lagging behind, alternative antimicrobial strategies are urgently needed. The potent in vitro activity of honey against antibiotic-resistant bacteria and its successful application in treatment of chronic wound infections not responding to antibiotic therapy have attracted considerable attention.

The broad spectrum antibacterial activity of honey is multifactorial in nature. Hydrogen peroxide and high osmolarity – honey consists of 80% (w/v) of sugars – are the only well-characterized antibacterial factors in honey. Recently, high concentrations of the antibacterial compound methylglyoxal (MGO) were found specifically in Manuka honey, derived from the Manuka tree (Leptospermum scoparium). Until now, no honey has ever been fully characterized, which hampered clinical applications of honey.

How honey kills bacteria. FASEB Journal, 2010. doi: 10.1096/fj.09-150789
With the rise in prevalence of antibiotic-resistant bacteria, honey is increasingly valued for its antibacterial activity. To characterize all bactericidal factors in a medical-grade honey, we used a novel approach of successive neutralization of individual honey bactericidal factors. All bacteria tested, including Bacillus subtilis, methicillin-resistant Staphylococcus aureus, extended-spectrum β-lactamase producing Escherichia coli, ciprofloxacin-resistant Pseudomonas aeruginosa, and vancomycin-resistant Enterococcus faecium, were killed by 10–20% (v/v) honey, whereas 40% (v/v) of a honey-equivalent sugar solution was required for similar activity. Honey accumulated up to 5.62 ± 0.54 mM H2O2 and contained 0.25 ± 0.01 mM methylglyoxal (MGO). After enzymatic neutralization of these two compounds, honey retained substantial activity. Using B. subtilis for activity-guided isolation of the additional antimicrobial factors, we discovered bee defensin-1 in honey. After combined neutralization of H2O2, MGO, and bee defensin-1, 20% honey had only minimal activity left, and subsequent adjustment of the pH of this honey from 3.3 to 7.0 reduced the activity to that of sugar alone. Activity against all other bacteria tested depended on sugar, H2O2, MGO, and bee defensin-1. Thus, we fully characterized the antibacterial activity of medical-grade honey.

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Food for thought

Friday, May 21st, 2010

Pepper mild mottle virus Strategies in modern agriculture aim to enhance harvest yields per acreage and to reduce pre-harvest and post-harvest losses caused by detrimental abiotic and biotic causes. The potential of that reflects an estimate 20–40% reduction of agricultural production worldwide that is taken by pests and diseases. Modern pest management strategies in crop plants include classical and molecular marker-based resistance breeding, genetic engineering of plant immunity and the use of chemicals as pesticides or strengtheners of plant health. While breeding strategies are time-consuming and harbor the problem of ‘linkage drag’ (transfer of undesirable traits that need to be removed after introgression of the desired trait by back-crossing), genetic engineering holds the potential of being reasonably fast and predictable in its consequences because of the targeted introduction of individual, heterologous traits into elite crop lines.

Sequencing of entire plant genomes, systematic plant transcriptome profiling and comprehensive genetic dissection of immune pathways in model plants (Arabidopsis thaliana, rice) has significantly enhanced our understanding of the mechanisms underlying microbial infection and plant immunity. The plant immune system consists of two evolutionarily linked branches. Recognition of invariant microbial surface patterns (pathogen or microbe-associated patterns; PAMP/MAMP) through plant pattern recognition receptors is referred to as PAMP-triggered immunity (PTI) and is the basis for broad-spectrum resistance of plants against host non-adapted microbial pathogens (i.e. all genetic variants of a given microbial species are unable to grow on a given plant species).

Novel insight into plant immunity and disease may now be turned into new tools to engineer durable, broad-spectrum plant disease resistance. This review highlights recent scientific discoveries in plant immunity and discusses their potential for enhancing plant immunity in crop plants with particular emphasis on immunity to bacterial and fungal infection. Saving the world’s food supply constitutes one of the major challenges of the future. As a complement to classical and molecular breeding technologies, novel strategies for biotechnological improvement of plant immunity aim at enhancing host recognition capacities for potential pathogens, at boosting the executive arsenal of plant immunity, and at interfering with virulence strategies employed by microbial pathogens. In addition, chemical and biological priming provides means for triggering plant defenses in a non-transgenic manner. Major advances in our understanding of the molecular basis of plant immunity and of microbial infection strategies have opened new ways for engineering durable disease resistance in crop plants that are highlighted in this review.

Biotechnological concepts for improving plant innate immunity. Curr Opin Biotechnol. Feb 22 2010

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Beer consumption increases your attractiveness – to mosquitoes

Friday, March 19th, 2010

Mosquito Malaria and alcohol consumption both represent major public health problems. Alcohol consumption is rising in developing countries and, as efforts to manage malaria are expanded, understanding the links between malaria and alcohol consumption becomes crucial. Our aim was to ascertain the effect of beer consumption on human attractiveness to malaria mosquitoes in semi field conditions in Burkina Faso. We used a Y tube-olfactometer designed to take advantage of the whole body odour (breath and skin emanations) as a stimulus to gauge human attractiveness to Anopheles gambiae (the primary African malaria vector) before and after volunteers consumed either beer (n = 25 volunteers and a total of 2500 mosquitoes tested) or water (n = 18 volunteers and a total of 1800 mosquitoes). Water consumption had no effect on human attractiveness to An. gambiae mosquitoes, but beer consumption increased volunteer attractiveness. Body odours of volunteers who consumed beer increased mosquito activation (proportion of mosquitoes engaging in take-off and up-wind flight) and orientation (proportion of mosquitoes flying towards volunteers’ odours). The level of exhaled carbon dioxide and body temperature had no effect on human attractiveness to mosquitoes. Despite individual volunteer variation, beer consumption consistently increased attractiveness to mosquitoes. These results suggest that beer consumption is a risk factor for malaria and needs to be integrated into public health policies for the design of control measures.

Beer Consumption Increases Human Attractiveness to Malaria Mosquitoes. PLoS ONE 5(3): e9546. doi:10.1371/journal.pone.0009546

Vineyardomics: SOS – Save our Shiraz!

Friday, February 26th, 2010

Shiraz Grapevines are an important global crop which are widely planted throughout temperate regions. Viruses are a significant factor in reducing the quality and quantity of the yield and are known to reduce the productive life of vineyards. Grapevines are subject to infection by more than 60 different viruses, the most known for any crop plant. Most important grapevine virus diseases are caused by complexes of viruses, with up to nine different viruses having been identified in a single vine. In South Africa, as in most grape-growing regions of the world, grapevine leafroll is regarded to be the most significant virus disease affecting grapevine, with Shiraz disease and Shiraz decline becoming more prominent as emerging diseases in the industry.

Present disease diagnostics rely on ELISA or RT-PCR and target the viruses that have historically been associated with these diseases. While these tests are highly specific, they may not result in an accurate reflection of the etiological status of the tested plant, or of the particular disease, since none of the current diagnostic techniques address the potential contribution of other known or unknown viruses that may be involved in the etiology of a particular disease. Moreover, the error prone replication of RNA viruses leads to quasispecies, which can further complicate PCR-based detection assays as not all variants of the virus may be detected.

New and powerful technologies which are able to sequence viruses from environmental samples without the need for laborious and costly purification, cloning and screening techniques can result in the generation of sequence information for the complete virome in an unbiased fashion. This paper describes the use of sequencing-by-synthesis technology on the massively parallel Illumina Genome Analyzer II, to sequence an environmental sample composed of 44 randomly selected vines, to determine the virus profile of a severely diseased vineyard.

Deep sequencing analysis of viruses infecting grapevines: Virome of a vineyard. Virology. Feb 19 2010
Double stranded RNA, isolated from 44 pooled randomly selected vines from a diseased South African vineyard, has been used in a deep sequencing analysis to build a census of the viral population. The dsRNA was sequenced in an unbiased manner using the sequencing-by-synthesis technology offered by the Illumina Genome Analyzer II and yielded 837 megabases of metagenomic sequence data. Four known viral pathogens were identified. It was found that Grapevine leafroll-associated virus 3 (GLRaV-3) is the most prevalent species, constituting 59% of the total reads, followed by Grapevine rupestris stem pitting-associated virus and Grapevine virus A. Grapevine virus E, a virus not previously reported in South African vineyards, was identified in the census. Viruses not previously identified in grapevine were also detected. The second most prevalent virus detected was a member of the Chrysoviridae family similar to Penicillium chrysogenum virus. Sequences aligning to two other mycoviruses were also detected.

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Dance till you can’t dance no more

Friday, January 22nd, 2010

dance In 1518, one of the strangest epidemics in recorded history struck the city of Strasbourg. Hundreds of people were seized by an irresistible urge to dance, hop and leap into the air. In houses, halls and public spaces, as fear paralyzed the city and the members of the elite despaired, the dancing continued with mindless intensity. Seldom pausing to eat, drink or rest, many of them danced for days or even weeks. And before long, the chronicles agree, dozens were dying from exhaustion. What was it that could have impelled as many as 400 people to dance, in some cases to death?

Medieval dancing epidemics were not unrelated events: they were linked both in time and space. Every one of the ten or so outbreaks between the late 1300s and 1518 happened along the Rhine and Mosel rivers. In 1374, for instance, the crazed dance gradually spread out from an epicentre around Aachen, Liege and Maastricht to neighbouring towns such as Ghent, Utrecht, Metz, Trier and, eventually, Strasbourg. Moreover, outbreaks of compulsive dancing virtually always struck in or close to places affected by earlier outbreaks. Maastricht, Trier, Zurich and Strasbourg each experienced two or more episodes. There are also several reports of compulsive dancing after 1518. All of these, crucially, took place close to the Rhine, and all but one within a short ride of Strasbourg itself.

How can we explain this striking epidemiological picture? One suggestion is that wild dancing formed part of the ecstatic ritual of a heretical sect, an energetic counterpart of the flagellant’s cult. There are two main difficulties with this theory. First, in lucid moments the dancers implored bystanders and priests to come to their aid. There is absolutely no evidence that the dancers wanted to dance. On the contrary, they expressed fear and desperation. Second, the authorities consistently saw the afflicted not as heretics but as the victims of diabolical possession or divine curse, and treated them accordingly. The dancers were subject to exorcisms or sent on pilgrimages. Never were they hauled before the inquisition.

Other authors have sought a chemical or biological origin for the dancing mania, and the chief contender has been ergot, a mould that grows on the stalks of damp rye. While seductively simple, this hypothesis is untenable. The chemicals contained in ergot do not allow for sustained dancing. They can certainly trigger violent convulsions and delusions, but not coordinated movements that last for days. Yet while the dancers were free from ergot, they almost certainly were delirious. Only in an altered state of consciousness could they have tolerated such extreme fatigue and the searing pain of sore, swollen and bleeding feet. Moreover, witnesses consistently spoke of the victims as being entranced, seeing terrifying visions and behaving with wild, crazy abandon. So what could have plunged hundreds of people into trances so deep that remorseless dancing became possible? Psychologists, neurologists and anthropologists have identified severe psychological distress as a factor increasing the likelihood of an individual entering an altered state. It is unlikely to be a coincidence, therefore, that in the year 1518 many people in Strasbourg were experiencing truly exceptional levels of hunger and mental anguish.

In a spin: the mysterious dancing epidemic of 1518. Endeavour. 2008 32(3): 117-121. doi: 10.1016/j.endeavour.2008.05.001