While some of these microbes cause illness and disease (such as bacteria and viruses), others are friendlier to us and help keep us in good health. This unusual bacteria lives in our large ...

A butter has been removed from store shelves over possible contamination with bacteria found in poo. Cabot Creamery, based in the US, voluntary recalled 1,700 of its Cabot Creamery Extra Creamy ...

(NEXSTAR) – Nearly a ton of salted butter is being recalled because, according to the U.S. Food and Drug Administration, the product is “contaminated with elevated levels of coliform,” a ...

Cabot Creamery butter parent company Agri-Mark is recalling more than 1,700 pounds of a butter product over concerns that it could be contaminated with coliform, a type of fecal bacteria.

(WFSB) - Butter sold in grocery stores in the state has been recalled due to elevated levels of coliform bacteria, the FDA announced Wednesday. Cabot Creamery Extra Creamy Premium Butter was impacted.

Ten new melioidosis infections have been detected in Queensland, one of them fatal. The soil-borne bacteria that causes the infection has killed 26 people in Queensland this year. The soil-borne ...

About 1,700 pounds of Cabot Creamery butter have been recalled due to elevated levels of coliform bacteria. The recall affects Cabot Creamery’s Extra Creamy Premium Butter (8 oz) with a Sept.

Introduction: Crested ibis (Nipponia nippon) is a rare bird whose intestinal tract is rich in lactic acid bacteria (LAB), but there is less research on LAB isolated from crested ibises. Therefore, ...

Research in mice showed limited intakes of one particular essential amino acid can slow the impacts of aging and even lengthen their lifespan. Scientists now wonder if these findings could help people ...

Metabolic insights of lactic acid bacteria in reducing off‐flavors and antinutrients in plant‐based fermented dairy alternatives. Comprehensive Reviews in Food Science and Food Safety , 2025 ...

Lactic acid bacteria can enhance the flavor and nutritional quality of plant-based dairy alternatives by reducing off-flavors and degrading anti-nutrients, thus improving nutrient bioavailability.