Episode description

A study from Hong Kong university shows Omicron replicates 70 times faster than two earlier variants of the SARS-Cov-2 virus. Virologist Malik Peiris, explains how tests using cells from the wind pipe showed the dramatic difference, which supports observations of increased transmission. In contrast Omicron replicated less well than other variants on cells from dep in thre lung – offering some possibility that it may produce mild infections.

Tornados in the US do not normally occur in December. The one which swept across Kentucky and 3 other states was fuelled by weather patterns likely to have been influenced by long term climate change says Geographer James Elsner of Florida State University.

The Parker Solar probe continues its mission of flying closer and closer to the sun. Results just published show what the data the probe picked up when it dipped into the surrounding plasma. NASA’s Nicky Fox is our guide.

And how many legs does a millipede have? Until now not as many as you might think. Entomologist Paul Marek of Virginia Tech reveals the Australian specimen with more legs than ever seen before.

As many of us gear up for the annual Christmas feast, some of you may be wondering how to eat everything before it goes off. It’s a great question, as the UN puts global food waste at a whopping 1.3 billion tonnes a year – that’s one third of all edible produce being thrown in the bin.

So this week the team investigates listener Peter’s query about what makes some fruit and vegetables rot faster than others. Preserving food used to be about ensuring nomadic populations could keep moving without going hungry, but these days some things seem to have an almost indefinite shelf-life. Is it about better packaging or can clever chemistry help products stay better for longer? A Master Food Preserver explains how heat and cold help keep microbes at bay, and how fermentation encourages the growth of healthy bacteria which crowd out the ones that make us ill.

Presenter Datshiane Navanayagam learns how to make a sauerkraut that could keep for weeks, and investigates the gases that food giants use to keep fruit and veg field-fresh. But as the industry searches for new techniques to stretch shelf-life even further could preservatives in food be affecting our microbiome? Research shows sulphites may be killing off ‘friendly’ gut bacteria linked to preventing conditions including cancer and Crohn’s disease.

(Image: Omicron variant (B.1.1.529): Immunofluorescence staining of uninfected and infected Vero E6 cells. Credit: Microbiology HKU/BSIP/Universal Images Group via Getty Images)