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Discover Food Safety In-Depth Focus, featuring articles on digital traceability…
Discover Food Safety In-Depth Focus, featuring articles on digital traceability and the safety of fermented food.
Issue 4 2023 of New Food is out now –…
Issue 4 2023 of New Food is out now – download your copy today to get more than 50 pages of insight and analysis of the food and beverage industry.
In this month's Food Safety In-depth Focus, New Food gathers…
In this month's Food Safety In-depth Focus, New Food gathers expert opinion on the importance of veterinary vaccinations, ways in which you can detect fraud and adulteration, and how one may improve their microbial management.
Do you know what food safety culture really means? Bethan…
Do you know what food safety culture really means? Bethan Grylls, Editor of New Food asks several experts for their definition.
François Bourdichon explains the limits of finished product testing when…
François Bourdichon explains the limits of finished product testing when it comes to ensuring safe production and how we could enhance the current methods set out.
In this Food Analysis In-Depth Focus we look at technological…
In this Food Analysis In-Depth Focus we look at technological advances in consumer testing of food. We also take note of some key takeaway points from the Safety Authority's (EFSA) data publication on zoonoses (diseases transmitted from animals) and foodborne disease outbreaks for member states of the EU in 2016.
In this in-depth focus: David Reading explores food allergies, highlighting…
In this in-depth focus: David Reading explores food allergies, highlighting other foods besides nuts that are a risk; Allergen management in the food industry; and Dr Shona Jacobsberg asks if gluten-free diets are fad or fact...
Food Safety and Hygiene Consultant.
23 May 2017 | By
Food Safety and Hygiene Consultant.
Barry Callebaut's François Bourdichon looks at Listeria monocytogenes and what…
Barry Callebaut's François Bourdichon looks at Listeria monocytogenes and what we’ve learned from the last 30 years, while Lilia M. Santiago-Connolly and Raghu Ramaswamy from Heinz look at the need for risk assessment and validation in frozen food manufacturing...
Taxonomy and classification of microorganisms are based on criteria that…
4 November 2013 | By François Bourdichon, Corporate Food Safety, Microbiology and Hygiene Manager, Barry Callebaut
Taxonomy and classification of microorganisms are based on criteria that do not always, if ever, fit with the complexity of the microbial world. Commensal, starter, probiotic, pathogen? Since the early days of Pasteur and Koch, this approach is not anymore applicable for most of the major foodborne and/or waterborne microorganisms.…
Fermentation as a chemical process was initially described in the…
6 November 2012 | By François Bourdichon, Nestlé Research Centre; Joerg Seifert, International Dairy Federation and Egon Bech Hansen, Technical University of Denmark
Fermentation as a chemical process was initially described in the mid-19th century by Louis Pasteur as ‘a vie sans l’air’, the metabolic process of deriving energy from organic compounds without the involvement of an exogenous oxidising agent. Fermentation, as a process for manufacturing fermented foods, is today used more broadly…
‘Something is fishy’ is a widely used expression over a…
3 July 2012 | By François Bourdichon and Katia Rouzeau, Food Safety Microbiology, Quality and Safety Department, Nestlé Research Centre
‘Something is fishy’ is a widely used expression over a doubtful, suspicious situation, a good example of how mankind has taken advantage of microbial spoilage to assess the wholesomeness of a food product. The reduction of trimethylamine oxide to trimethylamine by bacteria associated primarily with the marine environment (e.g. Alteromonas…
Mathematics is everywhere. One might go into the field of…
5 November 2010 | By François Bourdichon & Mohamed Hedi Ben Cheikh, Food Safety Centre, Danone Corporate
Mathematics is everywhere. One might go into the field of biology to avoid numbers and equations, yet they are still there, helping food technologists to decipher the behaviour of micro-organisms in different food matrices and along the process chain. Since the negation of the spontaneous generation theory by Louis Pasteur…
Probiotics are used to bring health benefits to consumers through…
12 May 2010 | By François Bourdichon, Food Safety Centre, Danone Corporate
Probiotics are used to bring health benefits to consumers through foods and are defined as "live micro-organisms which, when administered in adequate amounts, confer a health benefit on the host[Ref 18]." Commercialised all around the world since the early 1920's, mostly focused on Bifidobacterium and Lactobacillus genera, in the last…
