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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.
The Nestlé Quality Assurance Center in Dublin, Ohio, USA is regarded as setting industry standards when it comes to state-of-the-art facilities and technical sophistication. Here, Zone AMS NQAC head, Fabien Robert, tells New Food about the centre’s work and plans for the future.
The gut microbiome has been found to be critical in regulating allergic responses to food and drink consumed, and could be therapeutically beneficial.
Researchers have found that metabolites produced by the gut microbiome after eating berries and pomegranates can protect against inflammatory bowel disease.
Numerous studies on the gut microbiome have shown the impact of food, with current research looking further into the issues surrounding it.
The objective is to harness complex soil and marine microbial communities (microbiomes) for the sustainable production of food.
The Nestlé Quality Assurance Center in Dublin, Ohio, USA, is regarded as setting industry standards when it comes to state-of-the-art facilities and sophistication. Here, Zone AMS NQAC head, Robert Fabien, tells New Food about the centre’s work and plans for the future
Time is often the most critical factor in food microbiology laboratories, so the ability of MALDI-TOF MS to quickly and accurately confirm and identify microbes is invaluable in routine testing, as Erin Crowley explains.
In this issue: the value of MALDI-TOF MS to confirm and identify microbes quickly, and the future of the Nestlé Quality Assurance Center in Dublin
In this issue: exploring nutrigenomics and what they could mean for the future of food, developments in cell cultured meat and their implications, and how the Nestlé Quality Assurance Center sets standards worldwide.
Growing consumer awareness and increasingly stringent regulatory demands have resulted in renewed emphasis on the quality of water and selection of disinfectants used for the washing and preparation of vegetables, salads and other fresh produce. Giovanna Cossali explains why she believes ozone is worth considering as a sanitiser.
