A substance that greatly increases the survival of Listeria monocytogenes has been discovered by researchers who hope it will lead to better techniques to combat the pathogen.
An effort to identify weaknesses in the supply chain and make industry more predictive than reactive is being undertaken by the University of Manchester.
An in-situ fluorescent immunomagnetic sensor approach has been developed as a pathogen screening tool.
Social media data surrounding the horse meat incident will be analysed by Cardiff University researchers to see how rumours spread and measure public engagement.
An outbreak of Salmonella Newport from watermelon across six countries has been used as an opportunity to evaluate whole genome sequencing (WGS) by researchers.
A Campden BRI seminar in November is to examine Shiga toxin-producing E.coli.
Smart materials to detect harmful microbes that cause foodborne illnesses are being developed by researchers at the University of Alberta.
Five applicants will share a grant of almost £2m to investigate challenges around the UK food system.
Dow Microbial Control has revealed extended data about its technology for food processing and packaging environments.
Salmonella behaviour in pork processing and factors to influence persistence and adaption have been investigated at the Technical University of Denmark.
Researchers have developed a real time (rt-) polymerase chain reaction (PCR) protocol for the rapid and reliable identification and quantitative detection of Listeria monocytogenes.
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.