Certain strains of Salmonella bacteria such as Salmonella Typhimurium (S. Typhimurium) are among of the most common causes of food-borne gastroenteritis. Other strains of Salmonella such as S. Typhi are responsible for typhoid fever, which causes 200,000 deaths around the world each year. Ensuring food is clear of contamination, and water is clean are key to reducing the effects Salmonella can have, but we also need more effective ways to combat Salmonella once it’s inside our bodies.
To address this the Institute of Food Research, strategically supported by the Biotechnology and Biological Sciences Research Council, has been studying S. Typhimurium bacteria to understand, not only how they transmit through the food chain, but why they are so effective and dangerous once inside us.
FoodWorld 