This week’s Dairy Dialog podcast sees us discussing alternative energy, in the form of cow manure, with Arla Foods’ Swedish market head, Patrik Hansson, and Erik Bratthall, Head of Press.
There has been a 17% decline in laboratory reports of Campylobacter cases compared to the baseline figure, according to the UK Food Standards Agency (FSA).
The School of Veterinary Science at the University of Bristol has published the results from a 3-year study of factors influencing campylobacters in chicken broiler houses.
The UK Food Standards Agency (FSA) is trialling ‘several alternative approaches’ to detect Campylobacter on whole fresh chickens ahead of recommencing a retail survey next month.
The UK Food Standards Agency (FSA) has suspended its survey measuring Campylobacter levels on chickens from retail as test methods could not be relied upon to give accurate retailer comparisons.
Legal microbiological criteria should be implemented for Campylobacter creating incentives for producers to lower prevalence in poultry, according to a study looking at Swiss data.
The UK Food Standards Agency (FSA) will publish results from the first quarter of the second year of Campylobacter testing at retail later this week (19 November).
Seward has revealed how its Stomacher technology was used to prepare samples for the UK Food Standard Agency’s (FSA)’s survey which found 73% of chickens tested positive for Campylobacter.
More reaction after FSA publishes Campylobacter in chicken results
Public Health England (PHE) has said any initiative that helps reduce Campylobacter infections is welcomed after a UK Food Standards Agency (FSA) survey found 70% of chickens sold in UK supermarkets tested positive for the bug.
The UK Food Standards Agency (FSA) has said that 59% of birds tested positive for Campylobacter in the first set of quarterly results on fresh shop-bought chickens.
The Institute of Food Research (IFR) is to study how a strain of Campylobacter can survive in different environments to better understand the risk to human health.
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).
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.
Apple-based edible films containing carvacrol and cinnamaldehyde were each found to restrict the growth of the increasingly multidrug resistant Campylobacter jejuni strains on fresh chicken, said new research.
There is no “magic bullet” to tackle campylobacter, according to the UK’s the three major public funders of food safety research as they unveiled a joint initiative to battle the bug.
The adoption of more modified atmosphere and leak-proof packaging by retailers, as well lobbying for the use of antimicrobial washes could help cut campylobacter in UK chicken, an international summit concluded.
Campylobacter respond to the stressful environments by rapidly forming a slimy microfilm that sheds cells into the foods, scientists have observed, a finding that could help develop new antimicrobial approaches.
Irish food safety officials have urged retailers to source poultry in leak-proof packaging after Campylobacter was discovered on the external surface of around one in seven packs.
The UK Food Standards Agency has urged supermarkets to overhaul their poultry purchasing policies in a bid to combat the problem of campylobacter throughout the supply chain.
Crates coated with a new silver antimicrobial protection system can help reduce the risk of cross-contamination of Campylobacter among poultry during transportation, said manufacturers BioCote Ltd.
A campylobacter testing system, aimed at the poultry industry, can
reduce result times from days to hours compared to traditional
methods, the manufacturer claims.
Campylobacteriosis has overtaken salmonellosis as the most reported
animal infection transmitted to humans in the EU, according to
findings published yesterday.
An internationally-validated test for Campylobacter, can pick up
the pathogen within three hours, allowing processors to speed up
the time when they can release products to the market.
The high presence Campylobacter in poultry and methods to defeat
the pathogen are the subject of two scientific studies published in
the April issue of the Journal of Food Protection.
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.
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...
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.
Oxoid, a leading manufacturer of microbiologicalculture media and
diagnostic tests, says it will participate in CAMPYCHECK, a
shared-cost three year project within the EU Fifth Framework
'Quality of Life and Management of Living...
A comprehensive review of Campylobacter in poultry processing has
been published by scientists from North Carolina University, US.
The report coincides with a number of food scares related to the
safety of poultry.
More than 40 per cent of bacteria found in chicken on sale in
Switzerland is resistant to at least one antibiotic, say
researchers publishing their findings this week in BMC Public
Health. The results could have wider implications...
