Deadly superbug fuelled by food additive in cakes, juices and jams

Deadly superbug fuelled by food additive in cakes, juices and jams
 

A sugar additive found in cream cakes, fruit juices and jams has fuelled the rise of a killer superbug, according to new research.
The study shows that the sugar – known as trehalose – is metabolised by the potentially deadly bacterium Clostridium difficile.
It suggests the common ingredient has helped trigger epidemics across the world. Trehalose is also used in dried and frozen foods, nutrition bars, fruit fillings, instant noodles and rice and white chocolate. It occurs naturally in small amounts in mushrooms, honey and seafood. In recent years the UK, Europe and the US have seen a sharp... read more

 
8 January 2018 in Regional East, Views: 26
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