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
Food producers will be able to spray unique DNA barcodes directly onto food to improve traceability, when DNATrax becomes commercially available next year.
‘Chicken juice’ – the liquid produced from defrosting chickens – allows Campylobacter to form protective biofilms and boost its survival in food processing sites, according to a study from the...
Funding for research into foodborne pathogens and hazard assessment of chemicals has been made available by the European Food Safety Authority (EFSA).
Two French entrepreneurs have launched ‘HalalTest’, a portable device that tests food for the presence of pork.
Three multi-country Hepatitis A virus (HAV) outbreaks in three months had no direct link, according to a Eurosurveillance report.
The market for anti-bacterial food cans is set to grow, predicts market research company Canadean, adding the niche market will become ‘more mainstream’ over the coming years.
Massey University will be the site of the New Zealand Government’s Food Safety Science and Research Centre planned to open in mid-2015.
Improving the environmental friendliness of industrial flooring is a big area of development for the sector, according to manufacturer Flowcrete.
UV-C irradiation and mild heating can inactivate E. coli O157:H7 and Salmonella Typhimurium without affecting powdered red pepper quality, according to a study.
Key areas of focus in patient control, prevention and cure were highlighted during the Food Allergy and Anaphylaxis Meeting (FAAM), according to a presenter at the event.
Researchers have developed smart sensors and software to measure and quantify how fresh food is, offering information such as the period of best flavor, highest nutritional value, and days left...
Foodborne illness has declined 17% overall in Australia but the number of Salmonella and Campylobacter cases has risen.
More than $1m in funding has been committed towards a goal of $3.4m to create an Oklahoma State University (OSU) food safety program.
Protective gloves are not enough to prevent the transmission of Norovirus, according to the Finnish Food and Safety Authority (Evira).
A recent development in food packaging technology can delay the ripening of fruits and vegetables, offering a way to tackle the huge volumes of food waste, according to Cellresin Technologies.
An antimicrobial sachet has been developed to reduce Listeria monocytogenes growth in mozzarella cheese.
Harvest Soul's juices have received validation from independent labs that high pressure processing (HPP) protects them against unhealthy bacteria and microorganisms.
The Center for Produce Safety (CPS) has awarded 14 grants worth $2.8m directed at food safety practices for the sector.
The risk factors for Salmonella and Norovirus in tomatoes has been evaluated by a panel of the European Food Safety Authority (EFSA).
Dr Elis Owens and Ian Bessell from Birko have been named to the Produce Marketing Association (PMA) Science and Technology Committee.
A panel of the European Food Safety Authority (EFSA) has evaluated the risk of Salmonella in melons.
Confectioners’ products are at a greater risk of fungal spoilage when using clean label or alcohol free chocolate confectionery fillings, according to researchers.
How dishes initially got contaminated at a Dutch fish producer at the centre of a Salmonella outbreak that sickened more than 1,000 people in 2012 remains unknown.
Listeriosis caused 23,150 illnesses, 5,463 deaths, and 172,823 disability-adjusted life-years in 2010, according to estimates in a study in The Lancet Infectious Diseases journal.
There is a ‘window of opportunity’ for the analytical community to get its house in order before allergen thresholds come in, according to an analyst for the Government Chemist.