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New Food Issue 4 2021
Issue 4 2021 of New Food is now available to read online, featuring stories on food safety and beverages, plus an interview with Victory Hemp on the potential new meat analogue to watch!
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Rapid Detection
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Traditional sampling missing resistant Salmonella strains, says research
New research from the University of Georgia suggests traditional sampling methods are missing some antimicrobial-resistant strains of harmful bacteria, such as Salmonella.
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Featured Partnership: Challenges in meat pathogen detection – improving your food safety plan
To ensure that fluctuating sample demands can be met, while providing rapid, accurate results, it’s vital that manufacturers work with a testing facility to create an appropriate food safety plan.
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Application Note Supplement – July 2021
Welcome to New Food's July 2021 Application Notes supplement.
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Taking the fight against food fraud forward
Following the success of Food Integrity 2021, Professor Chris Elliott reflects on some of the key takeaways, with particular focus on food fraud.
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Webinar highlights: Keeping low-moisture foods safe
Here, New Food offers an overview of the comprehensive Thermo Fisher sponsored webinar, in which microbiology expert, François Bourdichon, shared his wisdom on the best ways to protect against Salmonella and Cronobacter.
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Could AI ease food security fears?
Dr Liangxiu Han discusses how we might harness big data and machine learning/AI to boost global food security in these uncertain times of climate change.
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South Korean scientists develop new histamine testing method
Scientists from South Korea claim to have developed an effective yet simple strategy to quantify potentially harmful histamine levels in fish samples.
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Stomach troubling bacteria can lay dormant in seafood, research finds
Scientists at the University of Exeter reveal how bacteria that causes stomach upsets can beat the environment, with potential consequences for seafood testing methods.
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New tools to fight spice fraud
Bia Analytical has dedicated research resources to testing herbs which are most vulnerable to adulteration.
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‘E-nose’ could deliver perfectly cooked chicken every time
A research team from Moscow says it can identify when your chicken has been grilled just right, without even smelling or seeing it...
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It’s good to talk – communication between labs and customers
Patrick McNamara, Technical Specialist Manager, Intertek, provides a clear and concise overview of what information needs to be shared between labs and their customers.
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Episode Eleven: The challenges and solutions around Shiga toxin-producing E.coli
In this latest episode of the New Food Podcast, Bethan Grylls speaks with three food experts on the topic of Shiga toxin-producing Escherichia coli (STEC).
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Electronic nose app could judge whether meat is safe to eat or not
Scientists behind the research claim the electronic nose can detect the freshness of meat with 98.5 percent accuracy. It's possible the technology could be incorporated into a smartphone app that would help detect 'gone off' meat at home.
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No artificial preservatives
Maxine Roman, Kraft Heinz, outlines the challenges and opportunities for removal of artificial preservatives in foods.
