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Yarok’s E. coli and Listeria modules validated by microbiology lab

Yarok Technology Transfer’s method to detect E. coli and Listeria monocytogenes in leafy vegetables has been validated by an Israeli microbiology lab.

FDA explores Listeria growth and detection in ice cream

Culture independent next generation sequencing (NGS) has been used to characterize the microbiome for recovery of Listeria monocytogenes from naturally contaminated ice cream.

More ESBL exposure through raw or undercooked beef - RIVM

Dutch consumers are exposed to Extended-Spectrum Beta-Lactamase (ESBL)-producing E. coli bacteria through eating beef more than chicken, according to estimations.

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PwC to help ISO standard compliance

PwC has established a specialist food and agribusiness advisory team and food safety assurance offering in Australia.

VIDEO: Meet Ms Ugene, the state-of-the-art Singapore robot testing TCM and food products

No errors, no mood swings, no sick leave, and she can process three sets of microbiological tests in 14 minutes. Meet Ms Ugene, Singapore’s first two-armed robot microbiologist helping Traditional...

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Nigeria holds forum on food safety and trade

Nigeria has held its first food safety and investment forum.

Pathogen contaminating seafood identified by researchers

A new strain of a bacterial pathogen that has contaminated seafood and sickened shellfish consumers has been identified by researchers.

Prenatal BPA exposure may lead to weight issues later in life: Mice study

A chemical normally used in the canned food industry has been found to interfere with the hormone that controls appetite, raising the prospect of increasing weight gain and obesity. 

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Frontier Co-op joins Alliance for Advanced Sanitation

Frontier Co-op has joined the Alliance for Advanced Sanitation.

Research round-up: Comparing Listeria and starving Salmonella

The long awaited return of the research round-up series sees Listeria, Salmonella and a review article from the Caribbean.

Outbreak shows raw or undercooked flour could be health risk

An outbreak of E. coli O157 linked to flour serves as a reminder of how raw and undercooked versions might pose a risk to health, according to a study.

Four tools to help fight food borne illness & boost food safety efforts

Declaring that public health professionals are “losing the battle” against food borne illness, a former president of the International Association of Food Protection suggests food safety specialists over-rely on training,...

Dutch Qlip dairy lab opens

Qlip’s new dairy laboratory in Zutphen, the Netherlands, has been officially opened by the King of the Netherlands.

Make tomatoes tasty again: Scientists discover ‘flavour genes’ in the world’s most valuable fruit

Mass produced commercial tomatoes contain increasingly less flavour and return increasingly less consumer satisfaction. A team of researchers has discovered a ‘genetic roadmap’ for rebreeding tastiness into tomatoes

Infuser and partners to scale-up disinfection technology

Infuser has started a project to scale-up disinfection technology to boost food safety for industry.

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Canada contributes to Codex and OIE budgets

Canada is to contribute an additional $1m to international bodies that develop standards for food safety and plant protection.

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915 Labs and Printpack to present MATS technology

A Thai university is hosting a conference to introduce a method for packaging foods and beverages called Microwave Assisted Thermal Sterilization (MATS).

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Fresh Strips in SPIE Startup Challenge

A start-up focussed on improving food safety and reducing waste has been selected as a finalist in the 2017 SPIE Startup Challenge.

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FSNS announces course schedule for food safety training

Food Safety Net Services (FSNS) has revealed its course schedule for food safety training for 2017.

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EU project for nanotechnology-based antimicrobial packaging

An EU-funded project is aiming to extend food shelf life by using novel antimicrobial surfaces applied in active packaging.

Indigenous populations often at higher risk for foodborne illness

Walrus, seal, caribou and whale were the most common traditional items tied to foodborne illness among Indigenous populations, according to a Canadian review.

Listeria monocytogenes literature search ahead of risk assessment

Risk factors of Listeria monocytogenes contamination in ready-to-eat (RTE) foods have been described by researchers.

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Behaviour change focus for Consumer Food Safety Education Conference

More than 400 people are expected to attend the 2017 Consumer Food Safety Education (CFSE) Conference.

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FAO and Sapienza University work together on food safety

The FAO and an Italian University have strengthened collaboration around areas including food safety.

Pork supply chain failures identified in 2014 E. coli outbreak

There were failures throughout the supply chain, according to a report on an E. coli O157:H7 outbreak in Canada three years ago.

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