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Escherichia coli (E. coli) is a gram-negative, rod-shaped bacterium. It is amongst the most extensively studied bacteria worldwide and constitues a natural component of the gut flora of humans and warm-blooded mammals. STEC: a particularly pathogenic group of E. coli...

Superfoods are more than just a temporary dietary trend. Products such as chia, açai, matcha, curcuma, avocados, and quinoa have gained global recognition as integral components of a modern diet. There is an increasing demand from consumers for healthy, functional,...

The current precautionary recalls of infant formula due to possible contamination with the toxin cereulide have once again drawn attention to emetic representatives of the Bacillus cereus group. The German Federal Institute for Risk Assessment (BfR)

Listeria monocytogenes is one of the most dangerous bacteria that can be found in food. This pathogen is mainly found in raw, undercooked, or improperly stored foods such as meat, fish, dairy products…

With around 20,000 described species, legumes are one of the largest and most ecologically significant plant families. They are among the most ancient cultivated plants worldwide and represent the third largest plant family, following orchids and composite flowers. Legumes are a member of the Fabaceae…

Since the 1920s, the relevance of the bacterium Escherichia coli (E. coli) as a cause of infections has been recognised. In the following years, E. coli was increasingly identified as a trigger of gastrointestinal diseases.