The World Organisation for Animal Health (OIE) aims to reduce the misuse of antibiotics by creating a World Antibiotic Awareness Week, between 16 and 22 November.
The main cause of a staphylococcal outbreak in Luxembourg was likely due to not maintaining the cold chain after food preparation, according to a study.
The European Food Safety Authority (EFSA) has said insect pathogens potentially harmful to humans are most likely to come from rearing and processing not intrinsically associated with the insect itself – but huge gaps in data remain.
Strains of harmless E. coli in the intestine can interact with pathogenic varieties to increase or decrease how much toxin the pathogen produces, according to research.
dispatches from Innovations in Food Packaging, Shelf Life and Food Safety
Packaging from food industry by-products, the problems which can come with scaling up, active materials and limiting pathogen growth were on the agenda in Erding this week.
Food companies are facing an increasingly stringent regulatory environment and headline-making product recalls, according to a manufacturer of detection and inspection equipment.
Consumer Reports has found bacteria on all raw ground beef samples tested adding grass-fed or organic meat is safer than conventional, while an industry group has said the findings show “ground beef is as safe as ever”.
The US Federal Trade Commission (FTC) has clamped down on the ‘false and unsubstantiated advertising’ of a device that claimed it could kill pathogenic bacteria.
The level of salmonella and campylobacter in poultry and humans in Uzbekistan is on a par with that found in European Union countries, according to a recent study.
Dominant strains of Lactobacillus curvatus and Lsakei
A project that looks at predictive models for bacterial growth in cured ham has found dominant strains of Lactobacillus curvatus at 4°C and Lsakei at 8°C.
Exposure to metal oxide nanoparticles at levels that could be present in foods and drinking water could lead to measurable changes in the gut microbiota, say researchers.
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.
Molecular diagnostics, typing and quantification should be used to better understand the burden of virus contamination in foodstuffs, according to an advisory group.
The Reusable Packaging Association has called for ‘extreme caution’ on research by the University of Arkansas, which claims bacteria forms biofilms, including salmonella, listeria and E.coli, on reuseable plastic containers (RPCs) used to ship fresh produce,...
The discovery of livestock-associated methicillin-resistant staphylococcus aureus (LA-MRSA) in piglets in eastern England has been attributed to the bacteria being a “successful” species, rather than through overuse of antimicrobials.
Arrayit Corporation has signed an agreement with the US Department of Agriculture (USDA) around pathogen detection and is also working with a team from the Food and Drug Administration (FDA).
Cold plasma on the basis of nitrogen gas can inactivate chemical-resistant and heat-resistant spores on food and packaging, according to researchers at Wageningen UR (University and Research Centre).
Salmonella and E. coli were found in fresh herbs sold at farmers’ markets but the sources and extent of contamination remains unclear, according to a study.
Evolva - the Swiss ‘synthetic biology’ company developing stevia, vanillin, and other ingredients via microbial fermentation - is to acquire San Diego-based Allylix to create a “true powerhouse in yeast-based fermentation technologies”.
‘Chicken juice’ – the liquid produced from defrosting chickens – allows Campylobacter to form protective biofilms and boost its survival in food processing sites, according to a study from the Institute of Food Research.
A culture medium from Merck Millipore has become the only product validated by the International Organization for Standardization (ISO) for enumeration of E. coli and coliforms in water samples with low background flora.
The market for anti-bacterial food cans is set to grow, predicts market research company Canadean, adding the niche market will become ‘more mainstream’ over the coming years.
UV-C irradiation and mild heating can inactivate E. coli O157:H7 and Salmonella Typhimurium without affecting powdered red pepper quality, according to a study.
The first complete genome sequencing of a strain of E. coli linked to foodborne outbreaks has been produced by researchers at the University of California, San Diego.
Certain gut bacteria could help to shape our metabolism in early life, while disrupting these bacteria appears to increase the risk of obesity in later adulthood, say researchers.
The link between our microbiota and health and behaviour may go as far as playing a role in the foods we crave, and could be controlled by modifying our gut bacteria speak to us, suggest researchers.