A new study by researchers at the Indian Institute of Science (IISc) and the University of Agricultural Sciences (UAS), Bengaluru, examined how Salmonella enters plants to cause pre-harvest contamination of produce.
They have found that unlike other disease-causing bacteria that enter the root, fruit or leaf by producing enzymes to break down the plant’s cell wall, Salmonella sneaks in through a tiny gap created when a lateral root branches out from the plant’s primary root.
The study from the Indian Institute of Science (IISc) and the University of Agricultural Sciences (UAS), Bengaluru looked at tomato plants and was published in the journal BMC Plant Biology.
Source: BMC Plant Biology
Latest from Quality Assurance & Food Safety
- USDA Offers Tips to Keep Food Safety in Play this Super Bowl
- FoodChain ID Acquires Sbcert
- Florida Releases Candy Testing Results Under Healthy Florida First Initiative
- Penn State Extension Offers Webinar on Food Safety for Volunteers
- Brian Ronholm of Consumer Reports Reflects on Food Policy Lessons from Capitol Hill
- IFT President to Discuss Future of AI in New Product Development and Food Safety at Binsted Lecture
- New Strain, More Illnesses Reported in Moringa Leaf Powder Salmonella Outbreak
- Kiwa ASI Expands Canadian Presence with Addition of TSLC
