There’s more than one way to skin a cat. The latest paper from mBio reveals that although the bacterial phyla in the nose and throat are somewhat consistent from person to person, the individual species vary a great deal, indicating there is more than one ideal community for these niches, and mo... Read More
In the past 100 years we’ve learned that each one of us has unique fingerprints, and unique DNA sequences. Now through the Human Microbiome Project, we’re learning that every one of us has a unique and identifiable bacterial community not only inside of us, but also growing on our skin as well.... Read More
Huge and hidden levels of tuberculosis discovered in a South African province devastated by HIV are increasing concerns about the prevalence of drug-resistant tuberculosis in Africa.
As reported in PLoS Medicine1, when researchers examined newly deceased patients at Edendale hospital in the ... Read More
A leading scientist at the US National Institutes of Health (NIH) supports the theory that a retrovirus causes chronic fatigue syndrome (CFS) and says that government researchers have independently confirmed the association.
The link between xenotropic murine leukemia virus-related virus (XM... Read More
n response to consumer demand for more natural food, the food industry has reduced the amount of preservatives in food over recent years. A common preservative is acetic acid, which is used to stop bacterial growth in dressings, sauces, cheese and pickles.
However, new research shows that a... Read More
Microbes are with us all our lives, from before the cradle to the grave. And while some are capable of killing us, most of the microbes we carry around — inside and on our skin — are part of a microbial bouquet that makes each of us who we are.
Researchers have been studying the trillions of ... Read More
Way to go, all you planet-saving shoppers who've made the switch to reusable bags! But consider: "Reusable" doesn't mean "self-cleaning."
Researchers at the University of Arizona and Loma Linda University queried shoppers headed into grocery stores in California and Arizona, asking them if t... Read More
Because it isn't just for Establishment squares anymore!
As WellBee - debuted in 1964 - so aptly illustrates, (in a slightly dated style, considering the presence of readily available finger-nail toothpicks) simple hand washing is the most important tool available to prevent the spread of a who... Read More
Mmmmm, kinda looks like couscous right?
Well, though it might resemble a tasty side dish that's beloved in the Maghreb, it's actually a gnarly bacteria that causes URI's (upper respiratory infections) in both humans & animals.
Humans can prevent it by refraining from drinking unpasteurized mil... Read More
Daniel Janies, associate professor of Biomedical Informatics at The Ohio State University shows how he uses Google Earth to track the H1N1 flu virus. Read More
Jonathan Pinsky, Cofounder of Violight, shows the first ever UV cell phone sanitizer. He demonstrates the sanitizer on my Nokia N86. Place your phone inside the portable sanitizer for three minutes and it'll eliminate up to 99.9% of germs and bacteria on your cell phone and other small electroni... Read More
Never underestimate the power of the field trip. Turns out, visiting real scientists doing real science had a big impact on what one group of seventh graders thought scientists looked and acted like.
The kids drew and captioned pictures before and after their trip. One of the first things tha... Read More
A continuacion: La diversidad es clave para la cooperación, El daño del tabaquismo pasivo, Un enemigo persistente, Un nuevo camino hacia la resistencia.
La diversidad es clave para... Read More
We are what we eat, but who are "we"? New, high-powered genomic analytical techniques have established that as many as 1,000 different single-celled species coexist in relative harmony in every healthy human gut.
"For each human cell in your body there are 10 microbial cells, most of them liv... Read More
In response to consumer demand for more natural food, the food industry has reduced the amount of preservatives in food over recent years. A common preservative is acetic acid, which is used to stop bacterial growth in dressings, sauces, cheese and pickles.
However, new research shows that a ... Read More
Exposure to high levels of fungus may increase the risk of severe asthma attacks among people with certain chitinase gene variants, according to a study from Harvard Medical School, Harvard Pilgrim Health Care Institute and Brigham and Women's Hospital.
"We found that the interaction between ... Read More
Widespread vaccination has gone a long way toward curbing whooping cough, a highly contagious infection that can be especially dangerous for babies too young to be immunized.
Already this year, though, whooping cough has claimed the lives of five infants, all of them less than 3 months old. I... Read More
It was a night of culture - yoghurt cultures. Vaughn Tan shared his passion for yoghurt with about two dozen captivated future yoghurt makers. He spoke about the biochemistry and microbial ecology of the process - ways to optimize the proteins in the milk, effects of inoculation temperatures, th... Read More
Pseudomonas aeruginosa is a common bacterium which can cause disease in animals and humans.
An equal opportunity offender, it uses a wide range of organic material for food; in animals, this versatility enables 'ol Pseudomon here to infect damaged tissues or people with reduced immunity.
The... Read More