After an outbreak of Campylobacter jejuni, or C. jejuni, in 2020, researchers explored its presence in raw milk. But due to the specific properties of the bacteria, detection isn’t always straightforward.
The gut microbiome of the Hadza people of Tanzania is vastly more diverse than the gut microbiome of the average Californian, says a new study that highlights the extensive changes induced by industrialized diets and lifestyle.
In what it describes as a ‘precautionary measure', Müller has announced it has recalled six Cadbury desserts - including Flake and Dairy Milk Buttons - over listeria concerns.
A French start-up has unveiled a urine-based fertilizer to limit the use of chemical ones and make use of valuable nutrients lost when we flush. Toopi Organics claims the solution has many environmental benefits and is cheaper for farmers.
Kerry Taste & Nutrition has developed a naturally sourced soluble dietary fibre ingredient – designed for use in the manufacture of white bread products – that ticks a number of boxes, including the nutritional and functional advantages of gum acacia,...
A traditional Vietnamese meat snack could hold the key to developing a safe and natural food preservative, addressing the twin global problems of food waste and food-borne illnesses, scientists claim.
Gut microbial species work in teams to perform different functions, suggesting that cultivating certain groups of bacteria is more important than single species, according to an international team of researchers.
A new study from Italy finds edible insect powder can be successfully incorporated into leavened baked goods to improve their nutritional trait, but there is a downside.
One month of the new year gone already. Did you do all tasks you set out to do? Neither did we. Here is the research round-up to remind us that all progress is a step in the right direction.
Campylobacter spp., non-typhoidal Salmonella spp. and norovirus infections account for the majority of food-related illnesses and hospitalizations in France, according to a study.
Pesticide residues and aflatoxins in products from Turkey topped the list of notifications in the 2016 Rapid Alert System for Food and Feed (RASFF) report.
Scientists have outlined a simple way to protect food from bacterial contamination that uses a 'sugar-glass' coating containing virus-killing bacteria, which could be used in the food packaging and processing industries.
Failure to address antimicrobial resistance (AMR) could destabilise the global economy and lead to millions of deaths, the former Prime Minister of Belgium said in a letter to this site.
Faecal microbiota transplantation is arguably more effective in managing asthma than current treatments and even probiotics, say two scientists, who call for more research into its use.
PassTrac Analytics has partnered with a company that uses predictive modeling and prescriptive analytics technology to enhance the food safety programs of meat protein companies.
An outbreak of Salmonella has highlighted the risk associated with working in microbiology laboratories, according to the Centers for Disease Control and Prevention (CDC).
Kikkoman Corporation of Japan and NIZO of the Netherlands have collaborated on R&D to create a new soy milk yogurt drink to be launched in Japan in August 2017.
Probiotic and natural colours player Chr Hansen reported a 10% growth in organic revenue in the first nine months, leading the company to slightly raise full year expectations.
Responsible use of antimicrobials together with antibiotic testing in food can contribute to reducing antimicrobial resistance, according to a Spanish biotechnological company.
With its umami-packed, fermented seasoning made from locally-sourced, organic lupin and oats, Austrian start-up Genusskoarl is bringing to the market its "soy sauce adapted to European tastes".
Changes in use of tests that diagnose foodborne illness pose challenges to monitoring and disease prevention, according to the Centers for Disease Control and Prevention (CDC).
Charm Sciences has introduced a system that counts Peel Plate microbial test colonies, stores plate images, exports and archives data from Peel Plate microbial tests.
Five new synthetic yeast chromosomes have been created could signal the advent of more nutritious food, less waste and improved processing efficiency, according to the team heading up the project.
For the second time this year it is time to pull up a stool (no, not that kind...) to the lab bench and take a swab from the petri dish of food safety and quality research.
Culture independent next generation sequencing (NGS) has been used to characterize the microbiome for recovery of Listeria monocytogenes from naturally contaminated ice cream.
Dutch consumers are exposed to Extended-Spectrum Beta-Lactamase (ESBL)-producing E. coli bacteria through eating beef more than chicken, according to estimations.
Pork is still a significant source of infection with Salmonella in Germany, according to the Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL).
