3M Food Safety’s Molecular Detection Assay Salmonella has been validated through AOAC International as a First Action Official Method of Analysis (OMA) for the detection of the pathogen in selected foods.
The 3M Molecular Detection Assay for E.coli O157 (intended to test raw beef, fruit and produce products) has attained an NF Validation certification from AFNOR Certification.
Biotecon Diagnostics has launched the first automated system incorporating detection of genetically modified organisms (GMO), allergens and animal species differentiation, which speeds up testing and is more sensitive than other methods.
Dietary proteins and iron found in red meat could be linked to increased risks of cancer due to their ability to form ‘powerful carcinogens’, says new research.
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
A new method to pinpoint the exact origin of foodborne bacteria has “great promise” and could lead to the development of a new, more accurate industry standard - according to US scientists.
Researchers from Monell and Givaudan have discovered a ‘taste terminator’ protein inside taste cells, which may control the way we perceive bitter taste signals.
The Nestlé Research Center (NRC) in Switzerland and King's College London have committed to a six-month research project to, “examine the interactions between genes and food ingredients, and how they can affect human health."
A poor diet during pregnancy may negatively affect the long term health of offspring by altering genetic factors linked to diabetes, according to new research in rats.
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.
Low-fat ice cream made with GM yeast to ensure a creamy consistency may soon be possible in Europe following the European Food Standards Authority’s (EFSA) opinion on Unilever’s novel technology.
Four cases of listeria contamination in the US are increasingly
thought to have come from a Massachusetts dairy although officials
say they still have not found a source of the bacteria at the
processing plant.
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.
Scientists who identified the gene mutation behind orange, beta
carotene-rich cauliflower are investigating ways to apply their
knowledge to transgenic potatoes, with a view to developing more
nutritious stable foods.
Biotech behemoth Monsanto has joined forces with gene technology
expert Chromatin to develop ways of increasing the
number of modified genes that can be inserted into crops such as
soybeans and corn.
Netherlands-based DSM has announced the publication of the full
genome for the fungus Aspergillus niger used to produce a
range of enzymes and other compounds for the food industry.
A new method for determining the amount of yeasts and moulds in
food samples gets the job done within two days, speeding up the
time products can be released on the market.
The US Department of Agriculture (USDA) is to fund research to
crack the code of the pig genome, something that could lead to
better meat for consumers.
DNA testing is to be used to ensure the quality of Angus branded
beef, after generations of cross breeding has resulted in reduced
Angus breed percentages in many of the cattle that currently
qualify for the breeding programs under...
Research to genetically modify peas to resist insect attack and
reduce the use of chemical sprays has been discontinued after the
failure of a stringent risk assessment.
A technique based on polymerase chain reaction (PCR) amplification
of DNA sequences may help food companies by providing a rapid and
inexpensive method of identifying microorganisms.
A group of international scientists has sequenced the complete rice
genome, something that could be used to improve the quality and
size of crops. The discovery may also be developed to apply to
wheat and barley.
A study of how genes vary between individuals could help determine
how to adjust the nutritional content of foods to suit individual
diets, according to UK scientists.
Feeding the debate on food fortification, researchers in the US
find that iron-fortified foodstuffs do not pose a health risk to
people who absorb "too much iron".
Brussels clears new lab technology that can detect illegal GM
sweetcorn Bt 10 following the discovery of this unapproved maize in
Europe's food chain, writes Lindsey Partos.
Companies wanting to test their ingredients to see if they are
contaminated by the unapproved genetically modified seed corn -
that was recently announced to have been let into the US food chain
- may be interested in Genetic ID's...
Genaissance Pharmaceuticals, Monsanto and the Agricultural Research
Service (ARS) have formed a triple alliance to draw up a genetic
map of the soybean, the companies announced today, writes
Philippa Nuttall.
When nutritional labeling comes into force in Canada later this
year, manufacturers may also take advantage of the need to change
their labels to stipulate whether their products' ingredients are
genetically engineered.
Ongoing pressure from consumers for quality meat ingredients drives
food technologists in the US to investigate biochemical mechanisms
for tender meat.
The food industry should benefit from recent advances in tracking
the rice genome, with Chinese researchers this week revealing their
painstaking work could open up the way for improved strains in
wheat, corn, soy and rapeseed.
The beef industry's ability to accurately breed cattle for specific
traits such as increased meat or milk yield has been significantly
improved with the release of the first draft of the bovine genome
sequence.
