Current concepts regarding food safety and security may be inadequate to fully address what is an increasingly complex issue, according to a Lincoln University scientist.
The antimicrobial specialist is teaming up with scientists at the University of Georgia on technology to increase the safety of secondary poultry processing environments.
A new ultra-sensitive, low-cost and portable system for detecting mercury in environmental water has been developed by researchers in Adelaide.
The mechanisms of iron regulation in Listeria monocytogenes are being researched by a biologist-biochemist from Navarra University, in Spain.
SAP has partnered with Tru-ID to integrate DNA-based verification testing into its supply chain software.
Cinnamomum cassia oil has the potential to be used as a natural antibacterial agent to control non-O157 STECs in food, according to Washington State University scientists.
Michigan State University (MSU) has been awarded almost $400,000 by the US Department of Agriculture (USDA) to reduce the Salmonella risk of low-moisture foods.
Polylysine with modified atmosphere packaging (MAP) can inhibit the growth of E.coli O157:H7 and Salmonella pathogens in fresh beef.
A system that combines retail data with public health case reports could speed up outbreak investigations and provide better information on suspected products, according to IBM.
Hot water treatment is an effective decontamination technique for raw mung bean sprouts but commercial feasibility could be affected by physical quality of the product, according to research.
Food scientists at Bühler Aeroglide report they have come up with a method to dry-roast peanuts that significantly reduces the risk of Salmonella contamination.
A UV-activated oxygen indicator which has resistance to dye-leaching and quickly recovers its colour has been created by researchers.
Salmonella relies heavily on a single nutrient during growth in the inflamed intestine and blocking access could fight infection.
ProteoSense has received an investment in its sensor to detect proteins markers in pathogens targeted at food safety in fresh produce.
Profiles from a method to perform molecular typing can determine if it is a single incident or part of a larger outbreak, according to researchers from the University of Melbourne.
A veteran food scientist shares his views on the most important technological developments to hit the food safety and quality arena in recent decades.
Bisphenol A (BPA) and phthalate exposure among pregnant women is comparable to or lower than what was found in a Canadian national population-based survey.
A molecular assay to detect and quantify major genes specific for E. coli O157 has been developed and validated by researchers at Kansas State University.
Outbreaks associated with Norovirus in frozen raspberries and strawberries are an emerging public health risk, according to the European Food Safety Authority (EFSA).
A sensor capable of collecting and detecting Listeria monocytogenes on food industry surfaces is being tested by scientists at the University of Southampton.
Cert ID Europe, NSF Certification UK and SGS UK are some of the firms taking part in a UKAS pilot assessment programme for accreditation of certification bodies for a BRC...
A research project led by UK company Biome Bioplastics has shown organic chemicals can be extracted from the plant material lignin.
Using whole genome sequencing (WGS) in foodborne outbreak traceback investigations is pushing the science of food safety into the next generation but there is still some work to do, according...
A research team at the University of Massachusetts Amherst has received almost $500,000 to develop faster methods for detecting and separating microbial contamination from food.
A software tool for setting and evaluating risk-based microbiological criteria for Campylobacter in broiler meat has been developed.