FRI eNews December 2017Scientists link cases of unexplained anaphylaxis to red-meat allergy caused by tick bites; FRI's year in review; CDC reports on E. coli-contaminated flour
link Full Article FRI eNews November 2017FRI faculty pursue antibiotic-free innovations; Thanksgiving hits the ice cream shop
link Full Article Food Evolution Screening Sparks Lively Panel DiscussionOn Oct. 24, the Collegiate Farm Bureau, UW-Madison Department of Plant Pathology, and the Food Research Institute brought
Food Evolution to UW-Madison. Nearly 300 guests from as far away as Illinois and Iowa gathered in the Marquee Theater to watch one of the most talked about documentaries of 2017.
link Full Article Beyond Antibiotics
FRI affiliated faculty member JP van Pijkeren and the late Mark Cook were featured in the most recent issue of UW-Madison College of Agricultural and Life Sciences's Grow Magazine in an article on antibiotic-free innovations.
JP looks at probiotics as a way to sneak in antibiotic-free treatment for disease-causing bacteria like Clostridium difficile. And Cook's spinoff company, Isomark, works to help prevent the overuse of antiobiotics — and the resulting drug resistance — by determining when antiobiotic treatment is not needed.
link Full Article FRI eNews October 2017FRI remembers Mark Cook; Report says microbiome may play role in multiple sclerosis
link Full Article FRI Notes the Passing of Mark Cook
It is with great sadness that we share that FRI Executive Committee member Professor Mark Cook passed away on September 9 after a courageous battle with cancer. Mark was a member of the faculty in the Department of Animal Sciences at UW-Madison for 35 years. He was a world renowned leader in poultry science as both an investigator and as an instructor in campus courses and the Midwest Poultry Consortium Center of Excellence.
Mark was an outside-the-box thinker who strove to find real-world applications of his research. He was part of more than 20 patents, including pioneering work with Emeritus Director Dr. Mike Pariza on the beneficial effects of conjugated linoleic acid in domestic animals. Mark helped start three companies (Isomark, aOva, and Ab E Discovery), whose technologies ran the gamut from isotope detection in expired air to detect underlying infection to novel use of chicken eggs as a source of beneficial antibodies to improve animal production and reduce disease. The latter effort holds the promise of providing effective new tools to reduce reliance on antibiotics in food animal production.
Beyond his many research accomplishments, Mark was an outstanding mentor to students in the classroom and to graduate students working on projects in his lab or on whose thesis committees he served. Mark was a consummate academic citizen. He was always quick to volunteer to give a lecture, help a graduate student, or provide leadership to a campus program. In particular, he served admirably as Chair of the UW-Madison University Committee and was involved in creation of the Discovery to Product initiative (D2P). The latter is a new collaboration between UW-Madison and the Wisconsin Alumni Research Foundation to advise and support business ideas from faculty, staff, and students.
Most importantly, Mark was a warm, generous, and caring colleague and friend. His contributions to FRI and the UW-Madison campus were exceptional. His passing is a loss felt by many.
link Full Article FRI eNews September 2017FRI to co-sponsor "Food Evolution" screening; Pumpkin spice is back, whether you like it or not
link Full Article Microbes Compete for Nutrients, Affect Metabolism, Development in MiceFRI affiliated faculty member Federico Rey studies how our microbiomes may effect our metabolism and nutrient intake.
link Full Article Federico Rey to Present at Fermentation Fest 2017FRI affiliate Federico Rey will present "Gut Reaction: Microbes, Diet and Health" on Oct. 6 from 6:30–7:45 p.m. as part of Fermentation Fest 2017 in Reedsburg, Wisc. Information on his presentation can be found on the
Fermentation Fest website.
link Full Article FRI eNews August 2017FRI Summer Scholars present research; Schumer requests FDA investigate health effects of phthalates
link Full Article Eric Johnson Works with Alaska Natives to keep Botulism Out of Traditional FoodsFRI executive committee member and bacteriology professor Eric Johnson, one of the world’s foremost experts on Clostridium botulinum, is working with Alaska Natives and other groups to keep botulism out of seal oil and other traditional favorites.
link Full Article Mark Cook Part of UW-Madison Group That Aims to Solve Stress in Fish FarmsFRI executive committee member Mark Cook is part of a University of Wisconsin-Madison group that discovered a way to improve survival in fish farms and has begun to unravel the mechanism behind their unexpected finding. In a series of experiments, they are probing how an oil from a gland that birds use to condition their feathers can keep fish alive.
link Full Article FRI eNews July 2017FRI at IAFP; Do dust storms spread antibiotic resistance?
link Full Article Jeff Sindelar Receives 2017 WAMP Meritorious Service AwardCongratulations to FRI executive committee member Jeff Sindelar, who has received the 2017 Wisconsin Association of Meat Processors (WAMP) Meritorious Service Award.
Sindelar provides assistance to many state and federally inspected establishments throughout Wisconsin, the U.S., and internationally. From the vast number of educational programs he has developed to the research he has conducted and articles published, as well as the continued assistance to the meat industry, Sindelar has made a positive impact on the success of the UW-Madison Department of Animal Sciences as well as WAMP.link Full Article FRI Researchers Receive Microbiome Initiative FundingFRI executive committee members Laura Knoll and Jeri Barak and FRI affiliate Federico Rey have received funding through the 2017 UW-Madison Microbiome Initiative.
The Microbiome Initiative is part of a series of strategic initiatives launched by the Office of the Vice Chancellor for Research and Graduate Education to seed research that is likely to galvanize the UW’s research community and to position UW-Madison faculty to be more competitive when applying for federal funding in specific research areas.
Learn more about these projects:
link Full Article UW Expertise a Secret Ingredient at KerryKerry has had relationships with UW-Madison for more than 20 years, working with departments including Food Science, the Center for Dairy Research and the Food Research Institute.
link Full Article Antibiotic alternatives, delivered by friendly microbes - See more at: http://news.wisc.edu/antibiotic-alternatives-delivered-by-friendly-microbes/#sthash.dibnBDxu.dpuf
Antibiotic Alternatives, Delivered by Friendly Microbes
Antibiotic alternatives, delivered by friendly microbes - See more at: http://news.wisc.edu/antibiotic-alternatives-delivered-by-friendly-microbes/#sthash.dibnBDxu.dpuf
Antibiotic alternatives, delivered by friendly microbes - See more at: http://news.wisc.edu/antibiotic-alternatives-delivered-by-friendly-microbes/#sthash.dibnBDxu.dpuf
FRI affiliate faculty member JP van Pijkeren looks at probiotics as more than just friendly bugs. He sees a way to target disease-causing bacteria without producing more drug resistance in a world glutted with antibiotics.
Van Pijkeren, an assistant professor of food science at UW-Madison, is looking to probiotics as a way to sneak in antibiotic-free treatment for
Clostridium difficile, or
C. diff, a resilient gastrointestinal pathogen that causes pain, diarrhea, and potentially life-threatening inflammation of the colon. By loading the probiotic bacterium
Lactobacillus reuteri with viruses targeted at
C. diff, van Pijkeren aims to deliver genetic instructions that cause the pathogen to self-destruct.
Microbiologist Jan Peter van Pijkeren looks at probiotics — those microbes thought to provide health benefits in our bodies — as more than just friendly bugs. He sees a way to target disease-causing bacteria without producing more drug resistance in a world glutted with antibiotics. - See more at: http://news.wisc.edu/antibiotic-alternatives-delivered-by-friendly-microbes/#sthash.dibnBDxu.dpuf
link Full ArticleKathy Glass and Jeff Sindelar Speak at Sodium Reduction WorkshopWorkshop proceedings are available for review regarding “The safety of sodium reduction in the food supply: A cross-discipline balancing act.” Jointly presented by the ILSI North America Technical Committees on Food Microbiology and Sodium, the workshop aimed to provide greater knowledge and appreciation of the opportunities and challenges facing the food industry in answering the public health community’s call to reduce sodium levels in the food supply. Sodium plays a critical role in inhibiting the growth of pathogens and food spoilage bacteria.
link Full Article How Well Does the U.S. Food Recall System Work?FRI science writer Wendy Bedale shares her perspective on last year's flour recall.
link Full Article Students on the Cutting EdgeThis article from
Grow magazine features undergraduate students who pursued research projects and internships to further their knowledge and careers. FRI summer scholar Makala Bach worked on a research project sponsored by the Wisconsin Association of Meat Processors with the purpose of helping Wisconsin meat processors improve the safety of their processes and products.
link Full Article Listeria May Be Serious Miscarriage Threat Early in Pregnancy
Listeria may be serious miscarriage threat early in pregnancy - See more at: http://news.wisc.edu/listeria-may-be-serious-miscarriage-threat-early-in-pregnancy/#sthash.ihhqLEy9.dpuf
Listeria, a common foodborne bacterium, may pose a greater risk of miscarriage in the early stages of pregnancy than appreciated, according to researchers at the University of Wisconsin School of Veterinary Medicine studying how pathogens affect fetal development and change the outcome of pregnancy.
According to the CDC, Listeria makes about 1,600 Americans sick each year — a relatively small number, but a group heavy on newborn babies and older adults with undeveloped or weak immune systems.
“The problem with this organism is not a huge number of cases. It’s that when it is identified, it’s associated with severe outcomes,” says Charles Czuprynski, a UW-Madison professor of pathobiological sciences and director of the Food Research Institute.
link Full Article From Mice, Clues to Microbiome’s Influence on Metabolic Disease
The community of microorganisms that resides in the gut, known as the microbiome, has been shown to work in tandem with the genes of a host organism to regulate insulin secretion, a key variable in the onset of the metabolic disease diabetes.
That is the primary finding of a study published Feb. 14 in the journal Cell Reports by a team led by University of Wisconsin-Madison researchers Alan Attie and Federico Rey, an affiliate faculty member of FRI.
link Full Article Kathy Glass Honored at Dairy ForumFRI Associate Director Kathy Glass received the National Cheese Institute's highest honor at the Dairy Forum this week. The NCI Laureate Award is given to leaders in the cheese industry or academia who have made significant, prolonged contributions to the development and growth of the industry.
link Full Article Jeff Sindelar Receives NAMI Educator's AwardThe North American Meat Institute has honored FRI Executive Committee Member Jeff Sindelar with the 2017 Harry L. Rudnick Educator’s Award in recognition of his role as an educator of future industry leaders and his commitment to education, training, and certification for the Wisconsin meat processing industry.
link Full Article
