/oss/taxonomy/term/1314/all en /oss/article/health/how-did-salmonella-bacteria-get-their-name <p>It was from these animals that back in the late 1800s American veterinarian Daniel Salmon isolated the bacteria that were eventually named after him. “Salmonella” actually refers to a species of bacteria that inhabit the intestines of people and animals, along with a large variety of other bacteria. Since all these bacteria compete for the same food supply, they keep each other’s growth in check. Only when the number of Salmonella bacteria increases dramatically do they cause an infection, then referred to as salmonellosis.</p> Fri, 01 Feb 2019 17:00:00 +0000 Joe Schwarcz PhD 7564 at /oss /oss/article/food-health-you-asked/you-asked-there-really-dirty-secret-about-almonds <p>Anytime you see an article that starts off with the heading “The Truth About….,” it’s a pretty safe bet that you will not get the truth. And so it is with an article circulating about almonds. “The Truth About Almonds: Almost No One Knows This Dirty Secret.” What is the “dirty secret?” That the almonds are treated with the fumigant propylene oxide to prevent contamination by salmonella bacteria. Salmonella infection is not pleasant to say the least. But people mostly associate it with contaminated eggs, not almonds. Where do the bacteria come from? Mostly fecal matter.</p> Mon, 30 Mar 2015 01:37:09 +0000 Joe Schwarcz PhD 2247 at /oss /oss/article/food-you-asked/does-wasabi-have-any-health-benefit <p>Wasabi has antimicrobial properties which may have safeguarded Japanese sushi eaters over the years. Specifically, “6-methylsulfinylhexyl isothiocyanate” has been identified in wasabi as an anti-microbial agent effective against bacteria such as E. coli and Staphylococcus aureus. This useful property has led to the ingenious development of using wasabi extract as a preservative in lunch bags in Japan.</p> Fri, 02 Nov 2012 04:35:57 +0000 Joe Schwarcz PhD 1733 at /oss