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MIT develops sensor to detect meat spoilage

Chemically modified carbon nanotubes to detect biogenic amines from decaying meat have been created by chemists from the Massachusetts Institute of Technology (MIT).

Sensor developed to improve BPA detection

A fluorescence sensor has been developed to improve detection of bisphenol A (BPA).

Salmonella investigated as part of cancer therapy

Genetically modified Salmonella can be used to kill cancer cells without the side effects associated with food poisoning, according to a study.

14% of norovirus outbreaks from food

Contaminated food accounts for 14% of norovirus disease burden, according to a study.

Research and consumer advice recommended on foodborne viruses

Molecular diagnostics, typing and quantification should be used to better understand the burden of virus contamination in foodstuffs, according to an advisory group.

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US database of food safety inspections created

A national database of food safety inspection information has been created by a team led by the University of Maryland (UMD).

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USDA makes $19m available for food safety research

Funding totalling almost $19m has been awarded in the form of 36 food safety grants by the US Department of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA).

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Toshiba claims pathogen detection in less than 2 hours

Toshiba and Kawasaki City have developed DNA chip technology that they claim can simultaneously test 14 foodborne pathogens in less than 90 minutes.

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Unisys wins 3-year IT contract at EFSA

Unisys Corporation has been awarded a multi-million Euro contract as part of a consortium to deliver IT services and support for the European Food Safety Authority (EFSA).

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Aseptia introduces preservation technology to food market

Aseptia has introduced preservation technology based on volumetric heating to the food market.

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NoWFOOD recognised as food safety training centre

The University of Chester’s North West Food Research Development (NoWFOOD) Centre has been recognised for food safety. 

Recall class biggest factor on bottom line

The class of a recall is the most impactful factor on bottom line when a firm faces a meat or poultry recall, according to research.

A nutty idea? Reducing foodborne illness with peanuts

White peanut kernel could help reduce Enterohaemorrhagic E. coli (EHEC) and Salmonella, according to a study.

Men are from Mars, women are from Venus and food safety is from Earth

Technology originally designed for use in outer space has been applied to detect radioactive cesium contamination in food.

Food safety

Fish and chips: Scientists devise 'credit card' to test for histamine

Flinders University researchers have invented a revolutionary hi-tech method to test for food poisoning in fish.

Listeria lavatory findings ‘of interest to food industry’

A study investigating Listeria monocytogenes in lavatory facilities could have interesting findings for food producing plants, according to one of the authors.

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Produce focus for food safety PhD projects

Detection and control of noroviruses in fresh produce and foodborne pathogens on basil and strawberry are the subject of two PhD’s from the University of Gent.

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Campylobacter at centre of SOFHT event

The UK Food Standards Agency (FSA), Bernard Matthews and Sealed Air will be speaking at a conference on Campylobacter next month.

Patent-pending technology on Johnnie Walker Blue Label goes beyond QR codes

Not just any old bottle: Diageo ‘smart bottle’ thwarts counterfeiters and boosts consumer experience

Diageo and Thin Film Electronics have released a prototype Johnnie Walker Blue Label ‘smart bottle,’ which can assure consumers of authenticity, help the industry track the product, and ‘completely change...

Could food be route for Clostridium difficile infection?

More research is needed to establish whether Clostridium difficile infection (CDI) can be caused by food, according to researchers.

Firms turning to social media to manage product recall fallout

Interactive social media decreases the negative market reaction to product recalls compared to firms who do not use the platform, according to a study.

Sanitation methods brought into question with Listeria study

Failure to thoroughly clean and sanitize is allowing Listeria monocytogenes to persist in some delis, according to a Purdue University study.

Ripening times impact Listeria in Cantal type cheeses - study

Long ripening times for raw milk Cantal type cheeses lead to a decrease in Listeria monocytogenes, according to a study.

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Foodborne pathogen research grant for UAPB

The University of Arkansas at Pine Bluff (UAPB) has received a US Department of Agriculture (USDA) grant to study foodborne pathogens.

FOODSEG project consortium continues work

A European consortium will continue its work with annual meetings despite the project ending last year.

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