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).
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).