Scientists have devised a means of preventing contamination of
commercially baked bread - helping manufacturers to minimise the
loss caused by spoilage and halt the common problem of 'ropey
bread'.
Government researchers are helping to dramatically reduce
Salmonella on pigfarms, part of a bid by the US agriculture
department to prevent the pathogen from showing up at processing
plants.
Due to increased demand, Leatherhead has expanded its testing
services and research into Escherichia coli and Clostridium
botulinum, two of the deadliest foodborne pathogens.
Decontamination techniques developed by government scientists for
the meat sector has helped to dramatically lower the incidence of
foodborne diseases, says the country's agriculture department.
Belgium-based Puratos has published research into the use of
dextrans in sourdoughs, producing an "innovative functional
ingredient for the bakery industry."
In the wake of the e coli outbreak due to contaminated spinach,
suppliers are rushing in toprovide processors with the tools they
might need to improve the safety of their packaged products.
A Netherlands-based research company claims a breakthrough in
developing a more efficient way to produce the microorganisms used
in industrial food production.
The Food and Drug Administration has approved the use of 'bacteria
eating' viruses as food additives in ready-to-eat meat and poultry
to protect against Listeria, and offer the industry an interesting
alternative.
The US government has patented varieties of yeast and bacteria
found naturally on wheat heads, as a way to control a costly
disease of cereal crops worldwide.
Irish researchers are working on using genomics to enhance flavour
in dairy products - and enhancing the country's technological
standing in international R&D.
Danish company, Chr. Hansen has announced that it has won a patent
case to protect its natural LiquidCap colour, a result that
protects not only Chr. Hansen but also the customers, said the
company.
A more effective way of cleaning vegetables such as leafy greens
can dramatically reduce the risk of contamination, according to a
Canadian research study.
Purac has launched a powder form of its sodium lactate and sodium
diacetate ingredient in order to help meat and poultry
manufacturers meet stringent food safety targets.
The UK's FSA is holding a two-day review of its domestic sector
hygiene research programme as part of its wider evaluation of
microbiological safety research programmes.
Biotrace International has released a range of sponges or swabs to
help food companies pick up harmful bacteria that have survived the
cleaning process.
New methods need to be develop to prevent Campylobacter in
transport coopsand during carcass defeathering, critical points at
which contamination ofbroilers and broiler carcasses occurs,
according to new research.
The EU's food safety regulator's endorsement yesterday of four
chemicals for cleaning chickens marks a shift in policy to allow
the use of antimicrobials in meat processing plants.
US and EU scientists researching how to crack through hard
formations of bacteria on surfaces say their discoveries could lead
to new cleaning methods for fruit, vegetables and other foods
Danone, France's iconic dairy group, is working with a prestigious
French research institute to find new probiotic strains for dairy
products and understand more about how the 'friendly bacteria'
work.
Proteins called bacteriocins, produced by bacteria, can reduce
Campylobacter and Salmonella pathogens to very low levels in
chicken intestines, helping to reduce human exposure to
food-borneinfections, according to scientists at the...
Optimising the sourdough process by fermenting bran with yeast and
lactic acid bacteria can produce mildly sour wheat bread with
improved flavour, texture and nutritional value, say food
researchers in Finland.
New fundamental science reveals how the major foodborne pathogen
Listeria monocytogenes commandeers cellular transport
machinery to invade cells and hide from the body's immune system.
With the coming of age for ozone-based sanitizing systems,
CIProcess is introducing a new line of food cleaning equipment to
the UK and Ireland, billing it as a cheaper method to get the job
done.
UK-based food processors who use poultry in their products are
likely to face more safety regulations after a government report
singles out chicken meat as the largest contributor to
Campylobacter infections in the country.
Tighter controls need to be adopted by both the food industry and
consumers to limit the spread of the harmful food pathogen
Listeria monocytogenes, concludes a new report.
The use of desalted cod in the preparation of ready made meals
could lead to an increased incidences of food poisoning unless
measures are taken to limit its shelf life to a maximum of one
week,according to EU-funded research.
Georgia Research Tech Institute is developing a new pathogen
biosensor for the poultry industry as part of its work to extend
the use of such devices to the food industry.
Europe's food safety body backs proposals to introduce the concept
of Qualified Presumption of Safety (QPS) for the safety assessment
of microorganisms used in food production.
New technology could soon make it cheap and easy to identify food
pathogens by tagging them with color-coded probes made out of
synthetic tree-shaped DNA.
The Soleris system could help food firms formulate new product
lines more rapidly by detecting microorganisms in nutritional
ingredients quicker, writes Anthony Fletcher.
Number one culture maker Chr Hansen launches new product based on
lactic acid to help salami and fermented sausage makers fight the
common food pathogen listeria, reports Lindsey Partos.
The source of the bacterium Campylobacter on poultry farmsand in
processing plants probably lies in the birds' lungs, according to
research by two scientists, reports Ahmed ElAmin.
A large-scale study into the bacterial pathogen responsible for
major vegetable crop losses worldwide could lead to significant
savings for food producers.
Tasker Capital, a distributor and marketer of a technology designed
to inhibit pathogenic bacteria, says it has received a letter from
the US Department of Health and Human Services of the Food and Drug
Administration confirming that...
Improving the food industry's understanding of the potentially
deadly food pathogen E coli, scientists in the UK identify the key
event that originally transformed a harmless bacteria into a
transporter of foodborne infection.
Scientists in the US have successfully used single bacterial cells
to make tiny bio-electronic circuits, which could in the future be
used to detect bacteria, toxins and proteins.
A chemical used as an anti-microbial in some food processing plants
could be endangering human health, claims UK resin flooring systems
supplier Degafloor.
Stopping the distribution of contaminated foods from the farm to
the fork is a ceaseless challenge for the food industry that relies
heavily on technology to identify any anomalies.