A popular sugar additive may have fueled the spread of 2 superbugs
Two bacterial strains that have plagued hospitals around the country may have been at least partly fueled by a sugar additive in our food products, scientists say. Trehalose, a sugar that is added to a wide range of food products, could have allowed certain strains of Clostridium difficile to become far more virulent than they were before, a new study finds.
The results, described in the journal Nature, highlight the unintended consequences of introducing otherwise harmless additives to
