Think researchers know all there is to know about Escherichia coli, commonly known as E. coli? Think again. "E. coli has more than four thousand genes, and the functions of one-fourth of these remain unknown," says Dr. Deborah Siegele, a biology professor at Texas A&M University whose laboratory specializes in carrying out research using the bacterium.

A new study in SCI's Journal of the Science of Food and Agriculture shows that konjac gum and sesame seed extract may offer protection against different strains of E. coli and Salmonella bacteria.

University of Georgia researchers have developed an effective technology for reducing contamination of dangerous bacteria on food. The new antimicrobial wash rapidly kills Salmonella and E. coli O157:H7 on foods ranging from fragile lettuce to tomatoes, fruits, poultry products and meats.

The Michigan Department of Community Health (MDCH) and several local health departments are investigating an increase in the number of illnesses related to the bacteria E. coli O157. MDCH has received reports of 29 cases of infection so far in the month of June. In the past four years, Michigan has averaged 10 cases for the month of June.

A new study presents the first evidence that harmful pathogens frequently linked with food-borne illnesses are more commonly found on younger inner leaves than on older outer leaves of romaine lettuce. The researchers from the Produce Safety and Microbiology Research Unity, Albany, California and the University of California, Berkley report their findings in the April 2008 issue of the journal Applied and Environmental Microbiology.

Fungi processing audio signals. E. Coli storing images. DNA acting as logic circuits.

Scientists have discovered two key proteins that guide one of the two groups of pathogenic bacteria to make their hardy outer shells -- their defense against the world.

Biologists at the University of Pennsylvania and Harvard University have examined the complete genomes of viruses that infect the bacteria E. coli, P. aeruginosa and L. lactis and have found that many of these viral genomes exhibit codon bias, the tendency to preferentially encode a protein with a particular spelling.

Despite millions of dollars spent on food safety research over the last 10 years, ground beef recalls due to E. coli O157:H7 were higher in 2007 than in 2006, according to researchers from Kansas State University and West Texas A&M University. E. coli O157:H7 has been linked to foodborne illnesses in humans after consuming contaminated beef and produce.

Biochemists in Japan are reporting development of a long-sought direct test for identifying the presence E. coli bacteria that get into water and food as a result of fecal contamination.

For most people, the name “E. coli” is synonymous with food poisoning and product recalls, but a professor in Texas A&M University’s chemical engineering department envisions the bacteria as a future source of energy, helping to power our cars, homes and more.

A new study suggests that the addition of dried distillers’ grain, an ethanol by-product, to cattle feed may contribute to the prevalence of E. coli O157 infection in cattle. The researchers from Kansas State University, Manhattan report their findings in the January 2008 issue of the journal Applied and Environmental Microbiology.