*National Science Foundation Grants Awarded for Research on Coupled Natural and Human Systems*
Water quality and environmental health in Botswana; wetlands in a working landscape; the collapse of the ancient Maya and what that has to tell us about society and environmental change today.
These and other projects that address how humans and the environment interact are the focus of $21 million in National Science Foundation (NSF) grants to scientists, engineers and educators across the country to study coupled natural and human systems. (more…)
COLUMBUS, Ohio – Government regulators could more realistically assess the value of improving food safety if they considered the fact that consumers typically want to avoid getting sick – even if it means they have to pay a little extra for safer food, researchers say.
In the world of food regulation, cost-benefit analyses are a primary tool for assessing the societal benefits of mandating more stringent – and more expensive – processing practices. In most cases, regulators determine a dollar value associated with pursuing new rules by estimating how many illnesses and deaths the safer processing would prevent. (more…)
E. coli bacteria. Image credit: University of Montreal
Hamburger disease, a debilitating form of food poisoning, may be a thing of the past. New findings from an international research collaboration conducted by the French National Institute for Agronomic Research (INRA), involving the Université de Montréal are the first to show how the contaminating E.coli bacterium is able to survive in the competitive environment of a cow’s intestine by scavenging specific food sources. Published in this month’s Environmental Microbiology, and featured in Nature Reviews Microbiology, this study may lead to non-medicinal methods for eradicating this invasive bug.
“We studied E.coli O157:H7, which is the most prevalent species of bacteria associated with larger outbreaks,” says Josée Harel, co-author of the study and director of the Groupe de Recherche sur les Maladies Infectieuses du Porc at the Université de Montréal’s Faculty of Veterinary Medicine. “These outbreaks have been associated with direct contact with the farm environment and with the consumption of meat, raw milk and dairy products. Reduction or eradication of O157:H7 in cows will lead to a substantial decrease in food contamination and consequential human infections.”(more…)
ANN ARBOR, Mich.— In these lean times, smart consumers refuse to pay a lot for throwaway items, but will shell out a little more for products that can be used again and again. The same is true of bacteria and other microbes, researchers at the University of Michigan have learned.
