Prepared by Michael Doyle, Lee-Ann Jaykus, and Matthew Metz.

Details the ever-present threats to the food supply posed by disease, spoilage, and the specter of agro-terrorism, along with how the commitment to research in food and agricultural microbiology is on the decline.

Prepared by Eugene Nester, Ph.D., Linda S. Thomashow, Ph.D., Matthew Metz, Ph.D., and Milton Gordon, Ph.D.

Presents the case of Bacillus thuringiensis (Bt) and its use in agriculture. Compares genetic modification of crops to alternatives and addresses the current controversy, positive outcomes, and potential risks associated with transgenic plants. Makes specific recommendations for future research, evaluation and environmental monitoring, scientific coordination, and public education.

Prepared by Richard E. Isaacson, Ph.D., and Mary E. Torrence, D.V.M., Ph.D.

Addresses the complicated questions around the use of antibiotics in agriculture. Examines the current state of research on origins and reservoirs of resistance, transfer of resistance,and modulating resistance by altering usage. Makes recommendations for surveillance, risk assessment, prudent use guidelines, management and production practices, and education.

Prepared by Stephanie Doores, Ph.D.

Analyzes new challenges affecting the safety of the food supply in the United States, charts directions for future research, and offers specific recommendations. Discusses factors that influence the incidence of foodborne disease, sampling and surveillance, risk assessment, and the food safety community.

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A new food-borne pathogen? Canadian scientists have discovered the presence of a potentially troublesome microbe usually found in hospitals on 18% of meat samples they tested from various grocers. Air Date: 11/05/2007.

{audio}http://www.flpradio.com/microbeworld/audio/071029-071123/MW071102{/audio}
Wine waste and E. coli. California growers who use grape pomace to supplement their fields may be increasing E. coli related outbreaks. Air Date: 11/02/2007.

{audio}http://www.flpradio.com/microbeworld/audio/071029-071123/MW071101.mp3{/audio}
H. pylori survival on spinach. One graduate student tested spinach to see if this ulcer-causing microbe can survive on produce. Air Date: 11/01/2007.

{audio}http://www.flpradio.com/microbeworld/audio/070806-070831/070831.mp3{/audio}
Spinach, swine, and E. coli. Researchers at the California Department of Health Services took hundreds of samples to locate the source of the 2006 E. coli outbreak.

{audio}http://www.flpradio.com/microbeworld/audio/070806-070831/070822.mp3{/audio}
Sanitizing against E. coli. There are several effective products on the market that consumers can use to wash bacteria from fresh produce.

{audio}http://www.flpradio.com/microbeworld/audio/070806-070831/070817.mp3{/audio}
Enterococci and fast food. One researcher believes immuno-compromised people might be at risk of infection from bacteria at fast food restaurants.

{audio}http://www.flpradio.com/microbeworld/audio/070806-070831/070806.mp3{/audio}
Irradiated beef. Researchers say irradiating beef can remove pathogenic microbes with no adverse impact on taste.

{audio}http://www.flpradio.com/microbeworld/audio/070416-070511/070503.mp3{/audio}
Culinary microbes take the spotlight. Scientists have sequenced the genomes of 11 bacteria used for food fermentation to take greater advantage of their capabilities.

{audio}http://www.flpradio.com/microbeworld/audio/070416-070511/070430.mp3{/audio}
Antimicrobial food coatings. Researchers have learned that adding oregano oil to an edible film, that can be used to wrap food such as sushi, can prevent E. coli from growing.

{audio}http://www.flpradio.com/microbeworld/audio/070319-070413/070409.mp3{/audio}
Milk: It does a body good. New scientific evidence suggests that milk’s benefits are more than nutritional; the lipids it contains may prevent mastitis infections in nursing women.

{audio}http://www.flpradio.com/microbeworld/audio/070219-070316/070223.mp3{/audio}
Good bug, bad bug. The harmful effects of the E. coli commonly found in ground beef may be moderated by a harmless strain of the same microbe.

{audio}http://www.flpradio.com/microbeworld/audio/070122-070216/070214.mp3{/audio}
Chocolate for Valentine's Day. Without bacteria and fermentation, chocolate would just be a bitter-tasting bean.