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Researchers have been working to better understand the potential sources of cross contamination in ready-to-eat food production facilities and the factors that contribute to the survival of bacterial populations in these environments.
You'll find everything you need in this year's edition of our Guide to Testing supplement from PFAS, to wine analytics, to CBD testing, and microbiological issues in plant-based foods.
An important study of UK prawns has revealed that nearly half of those surveyed were contaminated with Vibrio, with shell-on prawns more likely to be affected than peeled prawns.
The dominant strain of Salmonella Typhimurium in pigs may owe its success to acquiring a toxin gene from a virus that invades the bacteria themselves.
Over the last year, the British Meat Processors Association together with Meat and Livestock Australia have jointly funded a project to provide independent research into whether a retail shelf-life of greater than 10 days can be applied to fresh chilled meat. David Lindars of the BMPA assesses the results.
Researchers using a novel technique to distinguish between superior Arabica coffee and cheaper Robusta have uncovered a pattern of adulteration. Ten per cent of the ground roast coffee boasting pure Arabica contained significant levels of Robusta, the team from the Quadram Institute in Norwich found. Distinguishing between the two types…
