Whole Genome Sequencing (WGS) and geographic mapping clearly improves source tracking and surveillance of foodborne outbreaks, according to researchers.
InstantLabs has partnered with the US Food and Drug Administration (FDA) on a catfish species identification test to prevent mislabelling and seafood fraud.
The University of Nebraska-Lincoln (UNL) has received a USDA food safety grant to enhance low-moisture food safety by improving pasteurization technologies.
Understanding how clostridia bacteria emerge from spores, germinate and go on to produce the toxin responsible for botulism has taken a step forward thanks to scientists from the Institute of...
Budget cuts at a Finnish agency will delay detection of Salmonella outbreaks among travellers, according to researchers reporting on an incident which has affected almost 200 people.
The University of California Davis (UC Davis) has signed an agreement with officials from a Chinese city to coordinate research and training activities in food safety.
A method to print paper biosensors that could be used in the food safety field has been developed at McMaster University.
European Food Safety Authority (EFSA) representatives have attended a workshop with the JDFA to strengthen food safety approaches.
The Oxo-biodegradable Plastics Association (OPA) has claimed that tests used in a study by Michigan State University, in the US, were largely irrelevant for oxo-biodegradable plastic.
More than 2 billion tons of coffee by-products that are currently thrown away could have applications in the food and nutrition sector, say researchers.
The Food and Beverage industry has seen increasing interest in adopting biodegradable plastics to use biodegradation as a disposal route. However, most of the commercial polymers from the polyolefin and...
PositiveID Corporation said it has detected E. coli bacteria on the PCR (polymerase chain reaction) chip of its pathogen detection system in less than 20 minutes.
Anivax and the University of Arizona have signed an agreement to license a Campylobacter food safety vaccine.
Scientists from UK public analyst laboratories learnt practical analytical skills in food analysis during a course organised by the Government Chemist programme.
Reduction of foodborne bacteria thanks to oregano oil nanoemulsions on lettuce shows ‘great promise’ for plant essential oils in food safety, according to the authors of a study.
The first reported foodborne listeriosis outbreak in Portugal highlights the need for an effective surveillance system for early detection and prompt submission of isolates for typing, according to researchers.
A PHD student at the University of Huddersfield has developed a technique for establishing the difference between pork and beef gelatine.
A multi-country Salmonella outbreak from eggs demonstrated the importance of using MLVA to identify it and WGS to confirm the findings, according to a report in Eurosurveillance.
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.