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What are the challenges to be aware of in food analysis? ALS microbiologist, Andy Muirhead, looks at some common uncertainties and issues of note, while clarifying reasons behind some testing practices.
Dr Helina Marshall discusses the far-reaching significance of the microbiome and highlights the impact of antimicrobials in food production.
The UK Food Standards Agency (FSA) has published its final Year 4 report on campylobacter spp. in UK-produced whole fresh chicken, finding a stark contrast between levels of retailer.
This webinar describes how Raman microscopy can help answer some of the most vital and challenging questions that researchers face in 3D imaging and microparticle analyses of food, pharmaceuticals and microplastics, along with providing measurement examples from each field. The session begins with a brief introduction to the principles of…
With so many countries changing their attitudes towards cannabis and many testing the properties of this diverse plant, it won’t be long until we see more cannabis-infused products on our shelves. Many global food and beverage manufacturers including Mondelez, Coca-Cola and Molson Cools are exploring the options of cannabinoids in…
Scientists at the Catalonian research institute IRTA have demonstrated the effectiveness of a Lactobacillus sakei CTC494 strain as a biopreservation agent against Listeria monocytogenes in smoked salmon.
Dr Lisa O’Connor, Chief Specialist in Biological Safety at the Food Safety Authority of Ireland (FSAI), explains the term HACCP (Hazard Analysis and Critical Control Point), which can confuse people but essentially refers to procedures that must be in place to ensure the food you produce is safe to eat.
The International Organization for Standardization (ISO) publishes the EN ISO 6579-1 standard, which specifies a horizontal method for the detection of Salmonella spp. in the food production chain.
The business of contract testing labs in terms of feed and food contaminants is driven by five main topics which at the end contribute to a real positive growth of this niche market. These topics are: 1) Of course regulations oblige goods producers to deliver safe products to the market…
The use of rapid ATP tests allows for a quick determination of cleanliness; this study demonstrates the use of dry and wet bacteria from surfaces as a measurand of the performance of the device.
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.
Environmental stresses like cold weather are known to induce antibiotic resistance in bacteria, as the pathogens mutate to react to any and all things potentially harmful to them. Recently, a Czech Republic research team in Antarctica used the RiboPrinter® molecular characterization system to discover a new species of Staphylococcus, one…
Celebrate International Carrot Day with findings that suggest that components contained in carrots might offer protection against dementia in people.
Large differences in the Indian gut microbiome compared with other populations are expected, due to the country’s unique lifestyle and eating habits.
The fibre composition of rice coproducts could help to identify any changes to the gut microbiome in humans and farm animals.
