Canadian firm Theralase Technologies claims that 'unprecedented destruction' of the bacterium Escherichia coli (E.coli) via a new application of its patented Photo Dynamic Compounds (PDCs) technology could revolutionise food processing equipment...
Scientists from across the globe have together uncovered vital insights into the E.coli strain in Germany earlier this year that will help combat the deadly bacteria.
The UK has earmarked £4m (€4.6m) for 12 research projects to tackle Campylobacter in a bid to slash the 300,000 cases of food poisoning and millions of lost working days every year caused by the organism.
A report from Irish food safety officials aimed at poultry processors, producers and retailers has set out a series of measures to cut campylobacter contamination along the supply chain.
Purac is promoting its lactic acid products as a means of curbing E. coli after EFSA gave a positive opinion on using lactic acid treatment to decontaminate beef.
A new method that detects unwanted microorganisms in finished products and traces them back to where they occurred in the food chain is more effective, quicker and economical than current systems, said a group of Norwegian researchers.
Genomic technologies to change the culturing of bacterial strains and map the resulting genome profile could help with flavour formation in cheeses, or boos the survivability of probiotic strains, say scientists from NIZO Food Research.
A new Norwegian pathogen testing unit for manufacturers, R&D institutions and universities will be the first of its kind in Europe, catering for a broad range of food products and raw materials, according to one of the project’s collaborators.
A new naturally-occurring preservative that could be added to food during processing has the potential to kill deadly pathogens and extend shelf life, said the US scientists behind the discovery.
The European Food Safety Authority (EFSA) has backed lactic acid as a decontaminant in beef processing and said there were no safety concerns as long as its use complied with current food additive regulations.
Researchers are developing a cost efficient method for the identification of microbial communities present in food, in the hope they can identify changes that lead go spoilage.
The battle against foodborne viruses should focus on prevention of contamination during production rather than measures to eliminate them from tainted food, said the European Food Safety Authority (EFSA).
Danish supplier Chr Hansen is reaping the benefits of more than 10 years researching genomics and bioinformatics of its probiotic and other bacterial strains, with inhouse analysis that can cost less than €1000 per strain.
Use of cold atmospheric plasmas (CAP) to tackle Salmonella in fresh or minimally-processed foods shows great promise - but key questions remain to be answered before the technology can be integrated into the supply chain, said scientists.
Scientists at the USDA have found that modified atmosphere packaging (MAP) provides consumers with the best protection against the food safety threat of E. coli in shredded lettuce.
The Institute of Food Research (IFR) has teamed up with Italian and Greek scientists to develop a tool for predicting Salmonella levels at different stages of the pork supply chain.
A new test method which is said to hunt out bacteria before they contaminate food could ensure greater control for food manufacturers against pathogens such as E.coli and also speed up the time to market for packaged foods.
Chr Hansen has joined the industrial platform Kluyer Centre for Genomics of Industrial Fermentation and will benefit from early access to research results on gene sequencing of enzyme and culture production strains.
The UK company behind a “unique” DNA-based method to test for foodborne pathogens, has outlined its expansion plans in the wake of a ₤400,000 (€473,000) cash boost from a business consortium spear-headed by Innocent drinks chief Richard Reed.
US researchers claim to have taken a “major step towards” teaching computers to detect and classify foodborne pathogens such as Listeria, E.coli and salmonella in real time.
Using hot recycled water as a decontamination technique for meat carcasses is as effective as hot potable water, according to the European Food Safety Authority (EFSA).
The Institute of Food Research (IFR) in the UK and the Nestle Research Centre in Switzerland have collaborated in the development of a new method for detecting spores of non-proteolytic Clostridium botulinum.
The addition of adjunct bacteria cultures is a “promising strategy” in the production of new artisan cheeses with more diverse flavours, say researchers.
Pathogenic bacteria like Listeria may use ingredients in food like amino acids to protect themselves in the harsh acidic environment of the stomach, thereby boosting the prospect of food poisoning, new research has revealed.
High bacteria loads observed in fresh packaged sprouts and ready-to-eat salads are likely caused by a combination of factors including poor processing hygiene and humid conditions fostered inside plastic packaging, said a German safety body.
The anti-microbial and antioxidant activity of compounds derived from onions may slow spoilage of foods by inhibiting the growth of bacteria, says a new study from Spain.
A combined chitosan and thyme treatment with modified atmosphere packaging (MAP) can extend the shelf-life of ready-to-cook poultry products, according to new research.
Researchers in Finland have discovered lactic bacteria that naturally produce hydrocolloids in wheat bread using sourdough, and could be used to make additive-free products that meet taste and texture requirements.
Purac is launching a new natural preservative for fruit and juice-based beverages, which is said to counter the spore-forming spoiler Alicyclobacillus.
Antimicrobial compounds such as carvacrol and 2-Nitro-1-propanol (2NPOH) are effective inhibitors of pathogens such as E. coli O157:H7 and B.cereus and can be used with foods including cereal dough to prevent spoilage, claims a new study.
The Consumers Union (CU) has urged the US Food and Drug Administration (FDA) to set performance standards for leafy greens after its latest survey revealed some packaged salads contained high levels of bacteria.
A bacteria-killing protein that would be applied to raw meat during processing to “significantly reduce” the presence of E.coli is under development, said one company behind the project.
A treatment method using supercritical carbon dioxide (SC-CO2) can help ensure the safety of fresh produce such as alfalfa seeds in terms of Listeria, Salmonella and E. coli contamination, claims new research.
Sterilix Corporation and an ARS researcher claim to have developed a 100 per cent effective disinfectant for removing biofilms containing Listeria monocytognes from meat processing facilities.
A project aimed at quantifying and eliminating the risk associated with the growth of Clostridium botulinum in baked goods is being initiated by a UK research group.
Chr Hansen is introducing a new trio of yoghurt cultures said to deliver more texture and to cover different needs in the global market as widely as possible.
Apple-based edible films containing plant antimicrobials could protect red meat and poultry against harmful bacteria including E. coli and Listeria, according to a study published in the Journal of Food Science.
