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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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MRI method to understand pathogens in produce

A grant of $150,000 has been awarded to the University of Maine to develop a magnetic resonance imaging (MRI)-based method to understand pathogens in produce.

Eurofins to address microbiological knowledge gap

The biggest knowledge gap is understanding a commercial lab environment rather than a university one, according to Eurofins, which has launched a two year scheme for Microbiology Undergraduates at the...

Lab-on-a-chip approach to detect common food ingredients

A proof-of-principle has been designed and demonstrated for a system to detect crop species in processed foods.

ANSES and CFSA to cooperate on food safety

ANSES has created a cooperation agreement with the China National Center for Food Safety Risk Assessment (CFSA).

Seafood fraud tackled by handheld sensor

A handheld sensor to stop fraudulent seafood species claims has been developed at the University of South Florida's College of Marine Science.

Norovirus in berries tops risk ranking model

Norovirus in berries presents the highest food/pathogen risk from fresh fruit and vegetables in Denmark, according to researchers.

ANSES calls for scientists

The French food agency ANSES is recruiting scientists to renew five of its expert committees and five working groups.

Hepatitis A outbreak from Egypt linked to strawberries

More than 100 cases from 14 countries reported Hepatitis A cases in people returning from Egypt between November 2012 and April 2013, according to a Eurosurveillance report.

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WGS opportunities and applications workshop

Whole genome sequencing (WGS) technology will be the focus of a workshop at the Institute for Food Safety and Health in March.

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Campden BRI hosts Salmonella seminar

Campden BRI is holding a seminar on the understanding, testing and control of Salmonella.

Salmonella and leafy greens eaten raw tops risk assessment model

Salmonella and leafy greens eaten raw was the top pathogen/food combination according to a risk assessment model.

Nothing fishy about UHP processing shelf life findings

Using a certain strength of ultra-high pressure (UHP) can help boost fish shelf life, according to researchers.

Salmonella strain finding shows more to learn

The team behind the discovery of a new strain of Salmonella has said the finding shows there is still more to be learned about the pathogen.

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Two projects to tackle fresh produce safety

Two research projects to improve safety of Australian and New Zealand fresh produce have been launched by the Fresh Produce Safety Centre.

Nanoscale pores stop bacteria sticking to surfaces

A nanoscale surface that bacteria can’t stick to holds promise for the food processing industry, according to its developers.

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