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
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.
A sensor capable of collecting and detecting Listeria monocytogenes on food industry surfaces is being tested by scientists at the University of Southampton.
Outbreaks associated with Norovirus in frozen raspberries and strawberries are an emerging public health risk, according to the European Food Safety Agency (EFSA).
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.
Cross contamination between deli foods and slicers by three pathogens and inactivation using sanitizers has been analysed by researchers.
Hygienic food handling and standard food safety protocols are not being practiced at many of Adelaide’s supermarket delicatessens, according to a University of Adelaide study.
A paper device, only slightly larger than a postage stamp, could detect pathogens including E.coli thanks to research from the University of Alberta, Canada.
Packaging Technologies and Inspection offers inspection equipment, focusing on gear that checks product integrity and quality.
Birko, a manufacturer of concentrated chemical formulations for plant sanitation, has launched ‘Wax-Oft' to clean belts and brushes that apply wax.
As part of FoodProductionDaily’s ongoing series of 60-second interviews with the movers and shakers of the food and beverage industry, we caught up with Sam Millar, director of technology, Campden...
With food safety for at the forefront of producers’ minds, interest in detectable products for production zones has soared in recent years, according to UK-based company Detectamet.
Raman microspectroscopy could form a part of foodborne pathogen detection, according to a study.
Increasing consumption of chocolate with high levels of cocoa could “elevate exposure” to food contaminants aflatoxins and ochratoxin A, according to researchers, although they acknowledged it remains a "minor source"....