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
Campden BRI is holding a seminar on the understanding, testing and control of Salmonella.
Salmonella and leafy greens eaten raw was the top pathogen/food combination according to a risk assessment model.
Using a certain strength of ultra-high pressure (UHP) can help boost fish shelf life, according to researchers.
The team behind the discovery of a new strain of Salmonella has said the finding shows there is still more to be learned about the pathogen.
Two research projects to improve safety of Australian and New Zealand fresh produce have been launched by the Fresh Produce Safety Centre.
A nanoscale surface that bacteria can’t stick to holds promise for the food processing industry, according to its developers.
Although progress has been made, continued cases of trichinellosis shows work needs to continue to reduce the parasite, according to a surveillance report.
Cold atmospheric pressure plasma (CAPP) can reduce the risk of transmitting norovirus, according to a study.
A method to trace contaminated food back to its source developed by US researchers and a start-up company is targeting adoption from food firms by the end of the year.
Set-back distance guidelines of 400 feet may not be adequate to stop E. coli O157:H7 in leafy greens planted near cattle feeding operations, according to a study.
The risk of Salmonella infection is 10 times higher in some Southern and Eastern European than in Nordic countries, according to figures from a calculation model.
An outbreak of Hepatitis A (HA) in Germany was caused by a bakery worker who contaminated products while packing and selling them, according to a report.
The European Food Safety Authority (EFSA) has identified risk factors and recommended possible mitigation measures for some pathogens in bulb and stem vegetables, and carrots.
Salmonella was still detected in a kebab and a quail roulade when they were cooked following label instructions supposed to be enough to eradicate the pathogen, according to research.
Sensors that can be read by a smartphone have been created and could be used to combat food spoilage, according to the developers.
An outbreak of E.coli O157 from meat products which sickened more than 20 people in Belgium has been analysed in a study.
Salmonella and E. coli were found in fresh herbs sold at farmers’ markets but the sources and extent of contamination remains unclear, according to a study.
Antimicrobial coatings to increase the shelf life of soft cheese have been developed by Spanish researchers.
Findings that drinking or eating from cans lined with Bisphenol A (BPA) could raise blood pressure are “sensationalist”, according to the Center for Accountability in Science (CAS).
Dr Bert Pöpping has been appointed to a newly created role at Mérieux NutriSciences and will be responsible for developing and implementing chemistry and molecular biology strategy.
A disposable microfluidic chip used to separate bacteria from food samples has won a US award.
AFNOR has invited laboratories and specialists in food microbiology to contribute on three reference standards to verify compliance with microbiological criteria in food.
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).