Some foods are delicious and nutritious when consumed raw, but others are more dangerous. We asked two nutrition experts what to avoid, and why.

For many across the country, the short answer is yes. Many states will continue to offer non-REAL ID forms of identification that can be obtained the next time someone needs to renew their ID.

Clostridium perfringens ranks as one of the most frequent causes of foodborne illness in many countries, imposing a health and economic burden. ... hazard identification and characterization; ...

Clostridium perfringens produce protective spores that cover the bacteria and reduce their vulnerability to external factors. It can multiply rapidly when you store food at temperatures between 40 ...

Our friend here, Clostridium butyricum (also known as C butyricum), is one of the hardest working microbes living in our gut.Without its exhaustive work, we might find ourselves constantly feeling ...

Clostridium perfringens and Salmonella were the agents responsible for the most foodborne outbreaks in Singapore from 2018 to 2021, according to a study. A total of 171 outbreaks involving 7,538 ...

An infection of a gangrenous limb can involve bacteria that produce gas bubbles. This is a type of infected wet gangrene, and it is particularly harmful. The bacterium that most commonly causes gas ...

Plasmalogens are vinyl ether-containing lipids produced by mammals and bacteria. The aerobic biosynthetic pathway in eukaryotes and bacteria is known, but the anaerobic pathway has remained a mystery.

ABSTRACT: Enterotoxaemia is one of the important pathologies caused by Clostridium perfringens, which produces intestinal and systemic disease in goats, sheep and other animals. These Gram-positive ...

Clostridium perfringens. This infection typically occurs when a person cooks meat and keeps it warm for a long time before eating it. However, the bacteria also appear on raw chicken.

When several milk brands were recalled last week due to the presence of E. coli, people were concerned. But the recall is a sign that dairy surveillance systems are working as they should be.