230: Ancient bacterial DNA

<p><span style="font-weight: 400;">In this episode of TWiM, control of</span> <em><span style= "font-weight: 400;">Campylobacter</span></em> <span style= "font-weight: 400;">in raw chicken by zinc oxide nanoparticles in packaging material, and Salmonella enterica genomes from a16th century epidemic in Mexico.</span></p> <p><span style="font-weight: 400;">Become a</span> <a href= "http://www.microbe.tv/contribute"><span style= "font-weight: 400;">patron</span></a> <span style= "font-weight: 400;">of TWiM.</span></p> <p><span style="font-weight: 400;">Links for this episode:</span></p> <ul> <li style="font-weight: 400;"><a href= "https://pubmed.ncbi.nlm.nih.gov/32887715/"><span style= "font-weight: 400;">Zinc oxide nanoparticles</span></a> <span style="font-weight: 400;">in raw meat packing (Appl Env Micro)</span></li> <li style="font-weight: 400;"><em><span style= "font-weight: 400;">Campylobacter</span></em><span style= "font-weight: 400;">, an emerging</span> <a href= "https://wwwnc.cdc.gov/eid/article/5/1/99-0104_article"><span style="font-weight: 400;"> foodborne pathogen</span></a> <span style= "font-weight: 400;">(Emerg Inf Dis)</span></li> <li style="font-weight: 400;"><a href= "https://pubmed.ncbi.nlm.nih.gov/32598277/"><span style= "font-weight: 400;">Ancient</span></a> <span style= "font-weight: 400;">bacterial DNA (Microb Genom)</span></li> <li style="font-weight: 400;"><em><span style= "font-weight: 400;">Salmonella enterica</span></em> <span style= "font-weight: 400;">from</span> <a href= "https://www.nature.com/articles/s41559-017-0446-6"><span style= "font-weight: 400;">16th century</span></a> <span style= "font-weight: 400;">outbreak (Nature)</span></li> </ul> <p><span style="font-weight: 400;">Music used on TWiM is composed and performed by</span> <a href= "http://ronaldjenkees.com/"><span style="font-weight: 400;">Ronald Jenkees</span></a> <span style="font-weight: 400;">and used with permission.</span></p> <p><span style="font-weight: 400;">Send your microbiology questions and comments to</span>