A panel of independent experts will review the UK's regulator
research programme for the year in a bid to ensure these help lower
the presence of food borne pathogens in the supply chain.
Orange juice and other foods traditionally not associated with
foodborne disease outbreaks could still be a source of disease,
according to scientists.
Some commercial processors are testing a probiotic bacterial
culture that can sharply reduce pathogens such as Salmonella and
Campylobacter says the University of Arkansas.
New methods need to be develop to prevent Campylobacter in
transport coopsand during carcass defeathering, critical points at
which contamination ofbroilers and broiler carcasses occurs,
according to new research.
The EU's food safety regulator's endorsement yesterday of four
chemicals for cleaning chickens marks a shift in policy to allow
the use of antimicrobials in meat processing plants.
Danone, France's iconic dairy group, is working with a prestigious
French research institute to find new probiotic strains for dairy
products and understand more about how the 'friendly bacteria'
work.
Tracking the harmful foodborne pathogen Listeria in the food chain,
UK firm Oxoid has designed a new broth that could accelerate
detection time for the food industry.
The US government science agency Agricultural Research Service
(ARS) has granted a license to a Minnesota firm to commercialise an
electrostatic system for reducing airborne dust and microorganisms
in poultry houses and hatcheries.
Food scientists continue to roll out tools in the fight against
foodborne pathogens as researchers in the US design a new biosensor
to detect the potentially deadly bacteria Listeria
monocytogenes.
Cheese makers could improve the end product as new DNA tools lead
French scientists to identify that refrigerating raw milk for as
little as 24 hours can cut levels of bacteria responsible for the
development of desirable qualities...
Biotrace has been acquiring companies in order to extend its range
of safety products for the food manufacturing industry. The
takeover this month of Tecra Holdings, an Australia-based
manufacturer of test kits for rapid detection...
A new system to detect salmonella within 24 hours is being
developed by scientists in Spain. The breakthrough is significant
as the bacteria is one of the most common causes of food poisoning,
and the new process could help food manufacturers...
The bacteria involved in the ripening of cheeses may find their way
into the final product by surviving the pasteurisation process, say
researchers from Italy, Ireland and France.
Discovering genetic fingerprints of heat-beating micro-organisms
could bring us closer to understanding why some foods spoil and how
bacteria manage to survive heat treatments.
A rash of salmonella outbreaks have been reported across the UK.
And according to one leading bacteriologist, the source of these
outbreaks is probably food-based.
The world wide web is now home to the results of twenty years of
experiments into the behaviour of bacteria in foods with the launch
this week of a free common database.
The forthcoming FEMS congress of Microbiologists will meet in
Slovenia at the end of this month to discuss, among other topics,
ways of reducing contamination in fresh produce.
A rise in reported outbreaks of foodborne diseases such as
Salmonella and E. coli from eating fresh fruit and vegetables has
prompted scientists in the US to take a closer look at processing
techniques.
International BioChemical Industries has said that it has moved
into the second round of testing in a cooperative effort with a
global food and beverage company after initial testing for its
antimicrobial agents proved effective.
A report from the US-based Institute of Food Technologists
highlights a series of methods to control food bacteria using
antimicrobial food preservatives and sanitisers.
In the US, IGEN International has said that it will be introducing
its new Intelligent System at the annual meeting of the
International Association for Food Protection, being held in San
Diego, California.
The evolving characteristics of food, technology, pathogens and
consumers make it unlikely that the consumer marketplace will ever
be entirely free of dangerous organisms, according to a new report
by the Institute of Food Technologists.
Scientists in the US claim to have discovered the molecular keys to
the serious poultry disease, Gumboro disease. Researchers at the
University of Maryland Biotechnology Institute and the
Virginia-Maryland Regional College of Veterinary...