Powerful antifungal compounds produced from linoleic acid found in bread flour are the key reason for sourdough bread’s mould resistant properties, and have potential to be used in a host of food and agricultural applications, say researchers.
Thermo Fisher Scientific has launched a pathogen detection system that it claims delivers test efficiencies for food safety laboratories testing for common bacterial pathogens.
Scientists at the University of Glasgow, Scotland, have developed a novel way to make packaged food, including any meat product, safer for consumers and to extend shelf-life by exploiting the germicidal power of ozone, a form of oxygen.
Using citral is better than oregano essential oil (OEO) as an active agent on ethylene vinyl alcohol (EVOH) coated polypropylene (PP) film at reducing microorganisms on salad, according to research.
The EU has authorised the use of lactic acid for decontamination of bovine carcasses from this month, based on a European Food Safety Authority (EFSA) opinion in 2011.
Campylobacter is smarter than scientists thought as it is able to alter its “swimming behaviour” inside human bodies to find food, according to new research by scientists at the Institute of Food Research (IFR).
Pathogens, foodborne viruses and pesticide residues are the three most important concerns for the safety of fresh produce, according to the results of a European workshop.
Manufacturers can test the Listeria-killing potential of heat treatments in factories by using the enzyme amylase to simulate the behavior of the pathogen, scientists have discovered.
Cold plasma technology can kill E.coli microbes within packaging, so proving a useful tool in situations of post processing contamination, according to researchers.
A panel of scientists have identified hygiene, diagnostic methods and outbreak investigations as key areas that need action to prevent foodborne infections.
Major changes to the profile of our gut bacteria ecosystem are associated with the development of type two diabetes, according to ‘exciting’ new meta-genomic data published in Nature.
Illumina has been awarded a five-year contract worth up to $17m from the US FDA to provide equipment for conducting whole genome analysis of all strains, species and products
Antibiotic residues in uncured pepperoni, salami and chorizo sausages are potent enough to reduce the effectiveness of lactic-acid producing bacteria designed to make the products safe for consumption, researchers have discovered.
Two pathogen-reducing technologies from Birko have received independent backing from an independent US university study, which the developers claim “gives users an increased level of trust in our products.”
Scientists have come closer to tackling Campylobacter in the food industry in a groundbreaking discovery that could have implications for fighting other foodbourne pathogens.
A garlic-derived compound could offer the food industry a quick and more effective antimicrobial tool in the fight against Campylobacter on poultry products, a US study has claimed.
The potential for Salmonella populations to “rebound” on produce in humid conditions before and after washing bolsters the need for uninterrupted cold storage, according to research.
A new method to extract compounds from 'low value' mustard seed waste could provide industry with a new source for natural food preservatives, according to a team of Canadian researchers.
Food safety specialist Agilent Technologies Inc. has entered into an agreement with the US Food and Drug Administration (FDA) in a move that will see them working alongside the agency on two fronts - to speed-up Salmonella subtypes detection and prevent...
Researchers at the University of Illinois say they have discovered a new antibiotic that, as an analog of milk peptide nisin, has potential for use both as a food preservative and for treatment of bovine mastitis.
Technology that converts DNA sequences into light, using enzymes found in fireflies, can offer food processors a quick and simply result when testing for contaminated food, its developer has claimed.
Greater safeguards on storage and processing of insects are needed before they can fulfil their potential as an alternative protein source, according to new researcher.
Two US-based companies aiming to use technology to improve the speed of food pathogen detection have received a funding boost from a food protection organisation.
Chlorine dioxide (CIO2) gas has the capacity to completely inactivate Listeria monocytogenes (LM) on ready-to-eat (RTE) meat processing equipment, according to new research.
A breakthrough handheld nanotechnology-based bio-sensor can detect a range of threats including Listeria, Salmonella and E.coli in as little as an hour, its developer has claimed.
The acquisition of Matrix MicroScience will significantly reduce testing time and costs through the combination of complementary foodborne pathogen testing equipment, Life Technologies has claimed.
Research that may lead to a human drug to combat Listeria monocytogenes could also be adapted to fight the deadly bug in food processing plants, said the team leader behind the breakthrough.
German ingredients supplier, Wacker, has released a new starch-based emulsifier, using alpha-cyclodextrin, for stabilizing oil-in-water emulsions in products such as salad dressings, margarine and mayonnaise, reducing reliance on hydrocolloids.
A food pathogen test, which can provide positive results in as little as 15 minutes, will revolutionise the food safety sector, its developer has claimed.
Sprouted seed producers should introduce extra food safety measures throughout the production chain in the wake of the deadly E.coli outbreak in Europe this year, said the European Food Safety Authority (EFSA).
A new method for decontaminating produce by inactivating microbes in sealed packaging has the potential to double the shelf-life of fruits and vegetables.
A new food safety testing method using liquid crystals – a technology traditionally used in smart phones and televisions – is being developed with the aim of detecting multiple harmful foodborne pathogens in a single test.
Pulsed electric fields (PEF) may not be suitable for controlling Campylobacter levels in raw chicken, but could potentially be used to control levels in scald or chilled processing water.
Canadian researchers are using phages to target and kill foodborne pathogens such as listeria and E.coli present on the surface of ready-to-eat (RTE) and raw meats.
