Food plant managers have been cautioned that washing down floor drains with high-pressure equipment could make it easier for Listeria monocytogenes to transfer from the outlet back onto the processing line.
The release of a hormone at times of stress could be key to understanding why some food poisoning bacterium become more invasive in animals after transportation, a new study has said.
NIZO Food Research has developed a new tool to predict the functionalities of different microorganisms based on their genomes, which will help speed the development of fermented foods and ingredients.
Treating chicken breast meat with a mixture of organic acids and plant extracts can greatly reduce the presence of pathogenic bacteria, according to new research from the US-based Food Safety Consortium.
US and Indian scientists have developed a new biosensor for use in a faster, more sensitive test for detecting the deadliest strain of Listeria food poisoning bacteria, according to an article in the current issue of Analytical Chemistry.
A new technology that can kill foodborne pathogens in a minute has been licensed to an anti-bacteria product manufacturer, according to the US university that developed it.
Concerns about food-borne pathogens such as E. coli and Salmonella will contribute to sales of more than $1.2bn/year for disinfectant and antimicrobial chemicals in the US by 2013, according to the latest report from the international business market...
A detection kit for the presence of the deadly strain Eschericia coli 0157:H7, Salmonella and Staphyloccoccus aureaus provides definitive results and does not need confirmatory tests, claim its developers.
Researchers claim to have discovered a method to eliminate bacteria in packaged foods such as spinach and tomatoes, a process that could reduce the number of food-borne outbreaks linked to the produce.
Roselle calyx extracts and protocatechuic acid could be potent agents in the prevention of food contamination by spoilage bacteria, claims a new study in a forthcoming issue of the journal Foodborne Pathogens and Disease.
The application of zinc oxide nanoparticles in food systems may be effective at inhibiting certain pathogens, claims a study published in the Journal of Food Science.
An edible Gelidium corneum gelatine (GCG) blend film containing grapefruit seed extract (GFSE) or green tea extract (GTE) could be used to the increase the microbial safety and extend the shelf life of packaged pork loins, according to a study to be published...
A new study claims a combination of potassium lactate and sodium diacetate can reduce salt intake from cooked meat products without affecting microbial stability.
A new study claims pulsed electric field (PEF) combined with heat treatment may have an advantage over high-temperature treatment for pasteurisation of liquid whole egg (LWE).
A tool to rapidly detect and measure E. coli 0157:H7 in meat can be distributed to processors worldwide following the signing of a new licence agreement, claims a Canadian food safety test manufacturer.
Researchers from the Agricultural Research Service (ARS) in collaboration with a scientist from Farleigh Dickinson University, claim that the hob plant (Humulus lupulus) contains bitters acids which are powerful antimicrobials and can be used to control...
Econiche, a new vaccine for cattle that aims to reduce the risk of food and waterborne contamination from E. coli O157:H7 bacteria, has received approval from the Canadian regulator.
Natural antimicrobial compounds could be used to improve the microbiological stability of amaranth pasta, suggests an Italian study to be published in a forthcoming issue of Food Microbiology.
A first time survey of free-living protozoa in meat-cutting plants showed high diversity rates of various species including those that could harbor food-borne pathogens say researchers from Ghent University, Belgium.
US researchers claim to have developed a new technology to detect illness causing bacteria that could remove the need for product recalls and protect the health of consumers.
Edible tomato-based, antimicrobial films could prevent bacterial contamination of food, while promoting health as a result of the nutritional and health benefits linked to the consumption of tomatoes, says US study.
The reduction or elimination of potentially toxic metabolites from fermented foods such as cheese and wine will lead to new formulations and starter cultures, if a new €3.4 million project delivers.
Meat factories may need to modify their cleaning and disinfecting procedures according to the type of meat product being processed to prevent food poisoning outbreaks, claims a new UK study.
A film coated with nanoparticles of silver and calcium phosphate could be used in food processing plants and packaging to inhibit pathogen growth, claim Swiss chemical engineers.
Combining low levels of essential oils (EOs) could enhance their
antimicrobial power and remove adverse taste effects, suggests a
new study from Ireland.
Citrus oils - particularly those already used as flavourings -
could be an ideal alternative to chemical-based antimicrobials for
food applications, says a new paper.
The interactions between flavour compounds and bacteria in
fermented foods could enable formulators to maximise the taste of
their products, suggests new research.
A blend of native Australian herbs with synergistic preservative
qualities could prove a natural alternative to sodium benzoate in
beverages, claims its inventor.
A polysaccharide from kefir grains, kefiran, is able to form gels
after freeze-drying and may offer a novel gelling agent for
industry, suggests new research from Argentina.
Hairy roots, structures formed by a common soil bacterium after it
infects a plant, could be tailored to become natural factories to
produce food flavourings, researchers have reported.
The Maillard reaction product of chitosan and glucose extended the
shelf-life of lamb in laboratory tests by two weeks, and may offer
industry with a novel and efficient preservative for meat products.
New polymers and plastics developed could be used to satisfy
growing demands for extended shelf life and products made from
natural, sustainable sources, US researchers claim.
A new publication, focusing on microbiological analysis, advises
meat and egg processors on how to use the technology to prevent
contamination and food-borne illnesses such as salmonella.
DSM Food Specialities is introducing a new enzyme for apple, pear
and berry juice processors that improves the results of the
filtration process and complements the existing Rapidase range.
Food processing must play a role in preventing the evolutionary
shifts that lead to bacterial antibiotic resistance, according to
new research from the US.
UK and Canadian researchers yesterday said they have joined forces
to develop bacteria that can destroy Campylobacter, a pathogen
responsible for millions of cases of food poisoning worldwide.
The continued success of probiotics will depend on finding ways of
protecting the friendly bacteria during processing, opening up
opportunities for food ingredients and biopolymers, experts say.
EFSA's GMO panel has reconfirmed its opinion that the use of the
nptII gene as a selectionable marker in GM plants for food or feed
poses no risk to human or animal health or the environment.
Scientists from Danisco have identified peculiar regions of a
starter culture's genome that allow the bacteria to be resistant to
infections by bacteriophages (bacterial viruses).
Harmless bacteria can be used to fight illness-causing pathogens
that form on fresh cut fruit, according to the results of
scientific tests published this week.
Vanillin mixed with a commercial available post-cut dip solution
could help prevent fresh cut produce from becoming contaminated
with pathogens, according to new research.