Microbiological criteria for Listeria are not always strictly adhered to in ready-to-eat foods leading to an increased risk of infection, according to a study by the German Federal Institute for Risk Assessment (BfR).
A technique looking at DNA sequences has been developed that is said to half the time it takes to identify salmonella strains, according to US scientists.
Nestle has declared war on pathogens in the food chain with the opening of what it describes as 'the most advanced laboratories of their kind' to tackle them today (May 30).
Russian authorities have stated that German exporters have once again violated veterinary requirements, which has significantly undermined the chances of Germany returning to normal trading conditions with Russia.
Biotech firm Galactic is working on food safety tools that will enable food and drink manufacturers to better predict and control product shelf life based on pathogen growth models.
Scientists have put germs that form biofilms for self-protection in dry conditions under the spotlight in a bid to understand how it benefits them and the implications.
Scientists in Britain have developed a way of creating a wholly synthetic vaccine, taking away the need to use live and potentially infectious viruses.
Manufacturers can test the Listeria-killing potential of heat treatments in factories by using the enzyme amylase to simulate the behavior of the pathogen, scientists have discovered.
Researchers in Chile have invented a system incorporating natural microbial agents in a polymeric structure aimed at increasing the shelf life of refrigerated fresh salmon.
bioMérieux has received AOAC Research institute Performance Tested Method (PTM) approvals for the automated VIDAS Campylobacter (CAM) detection assay and the Campy Food Agar (CFA) enumeration and detection methods.
Researchers have found cold atmospheric plasmas (CAP) can tackle Salmonella but the bacteria can ‘hide’ in the bumps of strawberries and the pores in lettuce leaves.
Scientists have come closer to tackling Campylobacter in the food industry in a groundbreaking discovery that could have implications for fighting other foodbourne pathogens.
The potential for Salmonella populations to “rebound” on produce in humid conditions before and after washing bolsters the need for uninterrupted cold storage, according to research.
The changing behaviour of Salmonella on ripe and unripe tomatoes could lead to the improvement of measures against the attachment and survival of the pathogen on tomatoes, UK researchers have claimed.
Modified probiotics could help to reduce the risk of food borne infections such as Listeria by blocking the bacteria from entering the body in the gut, say researchers.
A distilled vinegar used to control foodborne pathogens in meats will provide more ‘hurdles’ against contaminants such as listeria, said its developer.
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 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 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.
High intensity pulsed light (HILP) technology is effective in decontaminating the surface of both meat and food contact materials in packaged chicken, new research has claimed.
A technique using high-power pulsed light is a fast, effective and green solution for combating food pathogens on chicken in a food processing environment, according to a new study.
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.
Chicken batches slaughtered later in the schedule, pre-thinning flocks prior to slaughtering and temperatures in the evisceration room topping 15C are all factors likely to increase the risk of campylobacter in poultry processing, said new research.
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.
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.
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.
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.
Pure Bioscience has gained US Environmental Protection Agency (EPA) approval for its new sanitiser, opening the door to use in food processing and production.
Almost 99 per cent of ready to eat (RTE) specialty meats sold in the UK are safe to eat, according to a new report published by the Health Protection Agency (HPA).
A new, rapid detection kit to identify Salmonella species in foods has received approval from the international accreditation body, the Association of Analytical Communities.
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).
Enterococcus faecium WHE 81, a multi-bacteriocin producer, is effective as an antimicrobial against Listeria monocytogenes in Munster cheese, a red smear soft cheese, according to a French study.
A project aimed at designing antimicrobial packing material that is risk free and improves the shelf life of fresh fish, chicken and minimally processed vegetables will begin work on November 1.
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.
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.
The European Food Safety Authority (EFSA) has adopted a redrafted opinion that maintains the growing use of antimicrobial agents in food could be damaging human resistance to bacteria.
