R&D is where it all starts - from whole genome sequencing of foodborne pathogens to antimicrobials to stop pathogen growth and the role of nanomaterials in food safety all the latest techniques to ensure a safe supply chain can be found in this section
Anacail has raised £2m to continue development of its ozone technology for the food processing industry.
A joint proposal has been named as the successful bid for a literature review to improve safety of Australian and New Zealand produce by the Fresh Produce Safety Centre (FPSC).
Chemically modified carbon nanotubes to detect biogenic amines from decaying meat have been created by chemists from the Massachusetts Institute of Technology (MIT).
A fluorescence sensor has been developed to improve detection of bisphenol A (BPA).
Genetically modified Salmonella can be used to kill cancer cells without the side effects associated with food poisoning, according to a study.
Contaminated food accounts for 14% of norovirus disease burden, according to a study.
Molecular diagnostics, typing and quantification should be used to better understand the burden of virus contamination in foodstuffs, according to an advisory group.
A national database of food safety inspection information has been created by a team led by the University of Maryland (UMD).
Funding totalling almost $19m has been awarded in the form of 36 food safety grants by the US Department of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA).
Toshiba and Kawasaki City have developed DNA chip technology that they claim can simultaneously test 14 foodborne pathogens in less than 90 minutes.
Unisys Corporation has been awarded a multi-million Euro contract as part of a consortium to deliver IT services and support for the European Food Safety Authority (EFSA).
Aseptia has introduced preservation technology based on volumetric heating to the food market.
The University of Chester’s North West Food Research Development (NoWFOOD) Centre has been recognised for food safety.
The class of a recall is the most impactful factor on bottom line when a firm faces a meat or poultry recall, according to research.
White peanut kernel could help reduce Enterohaemorrhagic E. coli (EHEC) and Salmonella, according to a study.
Technology originally designed for use in outer space has been applied to detect radioactive cesium contamination in food.
Flinders University researchers have invented a revolutionary hi-tech method to test for food poisoning in fish.
A study investigating Listeria monocytogenes in lavatory facilities could have interesting findings for food producing plants, according to one of the authors.
Detection and control of noroviruses in fresh produce and foodborne pathogens on basil and strawberry are the subject of two PhD’s from the University of Gent.
The UK Food Standards Agency (FSA), Bernard Matthews and Sealed Air will be speaking at a conference on Campylobacter next month.
Diageo and Thin Film Electronics have released a prototype Johnnie Walker Blue Label ‘smart bottle,’ which can assure consumers of authenticity, help the industry track the product, and ‘completely change...
More research is needed to establish whether Clostridium difficile infection (CDI) can be caused by food, according to researchers.
Interactive social media decreases the negative market reaction to product recalls compared to firms who do not use the platform, according to a study.
Failure to thoroughly clean and sanitize is allowing Listeria monocytogenes to persist in some delis, according to a Purdue University study.
Long ripening times for raw milk Cantal type cheeses lead to a decrease in Listeria monocytogenes, according to a study.