More than 2 billion tons of coffee by-products that are currently thrown away could have applications in the food and nutrition sector, say researchers.
The Food and Beverage industry has seen increasing interest in adopting biodegradable plastics to use biodegradation as a disposal route. However, most of the commercial polymers from the polyolefin and...
PositiveID Corporation said it has detected E. coli bacteria on the PCR (polymerase chain reaction) chip of its pathogen detection system in less than 20 minutes.
Anivax and the University of Arizona have signed an agreement to license a Campylobacter food safety vaccine.
Scientists from UK public analyst laboratories learnt practical analytical skills in food analysis during a course organised by the Government Chemist programme.
Reduction of foodborne bacteria thanks to oregano oil nanoemulsions on lettuce shows ‘great promise’ for plant essential oils in food safety, according to the authors of a study.
The first reported foodborne listeriosis outbreak in Portugal highlights the need for an effective surveillance system for early detection and prompt submission of isolates for typing, according to researchers.
A PHD student at the University of Huddersfield has developed a technique for establishing the difference between pork and beef gelatine.
A multi-country Salmonella outbreak from eggs demonstrated the importance of using MLVA to identify it and WGS to confirm the findings, according to a report in Eurosurveillance.
Anacail has raised £2m to continue development of its ozone technology for the food processing industry.
A joint proposal has been named as the successful bid for a literature review to improve safety of Australian and New Zealand produce by the Fresh Produce Safety Centre (FPSC).
Chemically modified carbon nanotubes to detect biogenic amines from decaying meat have been created by chemists from the Massachusetts Institute of Technology (MIT).
A fluorescence sensor has been developed to improve detection of bisphenol A (BPA).
Genetically modified Salmonella can be used to kill cancer cells without the side effects associated with food poisoning, according to a study.
Contaminated food accounts for 14% of norovirus disease burden, according to a study.
Molecular diagnostics, typing and quantification should be used to better understand the burden of virus contamination in foodstuffs, according to an advisory group.
A national database of food safety inspection information has been created by a team led by the University of Maryland (UMD).
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).
Toshiba and Kawasaki City have developed DNA chip technology that they claim can simultaneously test 14 foodborne pathogens in less than 90 minutes.
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).
Aseptia has introduced preservation technology based on volumetric heating to the food market.
The University of Chester’s North West Food Research Development (NoWFOOD) Centre has been recognised for food safety.
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.
White peanut kernel could help reduce Enterohaemorrhagic E. coli (EHEC) and Salmonella, according to a study.
Technology originally designed for use in outer space has been applied to detect radioactive cesium contamination in food.