Evidence suggests certain food preservatives may be genotoxic due to their ability to impair normal cellular pathways. The authors investigated the genotoxic potential and effects of commonly used synthetic food preservatives, specifically sodium nitrite, potassium sulfate, and hydrogen peroxide.

Most people put little thought into the type of plastic wrap they use to store their leftovers. This study investigates the differences between biodegradable plastic wrap and non-biodegradable plastic wrap in their ability to prevent food spoilage. Does one work better than the other? Read more to find out!

The authors test the effects of common food industry preservatives on the heart rate of the freshwater crustacean Daphnia magna.

In this study, potential physiological effects of Red 40 food dye, found in many different food products, are tested using Daphnia magna, a small freshwater crustacean.

The authors looked at the effect of monetary vs. food incentives on math test performance. They found that financial incentives did increase student performance, but not necessarily food incentives.

Increasing levels of atmospheric carbon dioxide is slowly acidifying our oceans. Here the authors test the effects of ocean acidification on the ability of hermit crabs (P. longicarpus) to find food. Though no statistically significant changes in food finding were observed, the data suggest a trend toward different activity.

The authors look at how different food types impact the ability of bacteria to produce electricity.

In this study, the authors investigate the suitability of using bacterial cellulose as a scaffold for cell transplants. Interestingly, this cellulose is a can be found in the discard from a symbiotic culture of bacteria and yeast (SCOBY) used to make kombucha.

In this study, the authors report their successful efforts to increase voltage production in a Microbial Fuel Cell (MFC), which is a system in which microorganisms produce electricity while performing their normal metabolism.

Microbial agents reposnsible for respiratory infections are often carried in spittle, which means they can be easily transmitted. Here, the authors investigate how likely certain activities are to spread microbes carried in spittle. They also investigate whether eating certain types of food might reduce the spread of spittle-borne bacteria too.