The jelly is chemically inert since no additives are needed for gelation. This allows chemicals dissolved in the jelly’s aqueous phase to diffuse well, a prerequisite for testing if certain species or strains are resistant to antibiotics or antifungals. In these simple assays, zones of growth inhibition of bacteria or fungi (or their absence) point to the effectiveness of (or resistance towards) antibiotics or antifungals.
Elle Hunt is a freelance journalist
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The grocery chain, which sources all its mackerel from Scottish waters, said that from May 2026, North East Atlantic mackerel would no longer meet the supermarket's own responsible sourcing requirements.
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