Edible tomato-based, antimicrobial films could prevent bacterial contamination of food, while promoting health as a result of the nutritional and health benefits linked to the consumption of tomatoes, says US study.
The US Department of Agriculture (USDA) said a petition it has received from a meat industry group calling for the use of low-penetration and low-dose electron beam irradiation to kill bacteria such as E. coli on beef carcass surfaces has merit.
Despite recent recalls, the US beef industry is investing in research and new technologies to ensure beef safety and prevent E. coli contamination, claim industry representatives.
Combining low levels of essential oils (EOs) could enhance their
antimicrobial power and remove adverse taste effects, suggests a
new study from Ireland.
Citrus oils - particularly those already used as flavourings -
could be an ideal alternative to chemical-based antimicrobials for
food applications, says a new paper.
The interactions between flavour compounds and bacteria in
fermented foods could enable formulators to maximise the taste of
their products, suggests new research.
A blend of native Australian herbs with synergistic preservative
qualities could prove a natural alternative to sodium benzoate in
beverages, claims its inventor.
A polysaccharide from kefir grains, kefiran, is able to form gels
after freeze-drying and may offer a novel gelling agent for
industry, suggests new research from Argentina.
The Council for Agricultural Science and Technology (CAST) has
released a paper on probiotics that adds to claims the value-adding
active cultures are not appropriately regulated.
Hairy roots, structures formed by a common soil bacterium after it
infects a plant, could be tailored to become natural factories to
produce food flavourings, researchers have reported.
The Maillard reaction product of chitosan and glucose extended the
shelf-life of lamb in laboratory tests by two weeks, and may offer
industry with a novel and efficient preservative for meat products.
DSM Food Specialities is introducing a new enzyme for apple, pear
and berry juice processors that improves the results of the
filtration process and complements the existing Rapidase range.
The continued success of probiotics will depend on finding ways of
protecting the friendly bacteria during processing, opening up
opportunities for food ingredients and biopolymers, experts say.
Scientists from Danisco have identified peculiar regions of a
starter culture's genome that allow the bacteria to be resistant to
infections by bacteriophages (bacterial viruses).
Harmless bacteria can be used to fight illness-causing pathogens
that form on fresh cut fruit, according to the results of
scientific tests published this week.
Scientists have devised a means of preventing contamination of
commercially baked bread - helping manufacturers to minimise the
loss caused by spoilage and halt the common problem of 'ropey
bread'.
Solutions used by meat processors to improve shelf life and taste
can also help to reducepathogens, including E. coli 0157:H7,
according to a recent study.
Belgium-based Puratos has published research into the use of
dextrans in sourdoughs, producing an "innovative functional
ingredient for the bakery industry."
The Food and Drug Administration has approved the use of 'bacteria
eating' viruses as food additives in ready-to-eat meat and poultry
to protect against Listeria, and offer the industry an interesting
alternative.
The US government has patented varieties of yeast and bacteria
found naturally on wheat heads, as a way to control a costly
disease of cereal crops worldwide.
Irish researchers are working on using genomics to enhance flavour
in dairy products - and enhancing the country's technological
standing in international R&D.
Danish company, Chr. Hansen has announced that it has won a patent
case to protect its natural LiquidCap colour, a result that
protects not only Chr. Hansen but also the customers, said the
company.
A mixture of harmless bacteria helps food companies eliminate
almost all of the common pathogens found in ground beef and other
meat products, according to scientists.
Purac has launched a powder form of its sodium lactate and sodium
diacetate ingredient in order to help meat and poultry
manufacturers meet stringent food safety targets.
Optimising the sourdough process by fermenting bran with yeast and
lactic acid bacteria can produce mildly sour wheat bread with
improved flavour, texture and nutritional value, say food
researchers in Finland.
New fundamental science reveals how the major foodborne pathogen
Listeria monocytogenes commandeers cellular transport
machinery to invade cells and hide from the body's immune system.
Europe's food safety body backs proposals to introduce the concept
of Qualified Presumption of Safety (QPS) for the safety assessment
of microorganisms used in food production.
New technology could soon make it cheap and easy to identify food
pathogens by tagging them with color-coded probes made out of
synthetic tree-shaped DNA.
The Soleris system could help food firms formulate new product
lines more rapidly by detecting microorganisms in nutritional
ingredients quicker, writes Anthony Fletcher.
Cranberry juice, already well-known as a remedy for urinary tract
infections, may help protect against common infections caused by
gastrointestinal viruses, reports Dominique Patton.
Number one culture maker Chr Hansen launches new product based on
lactic acid to help salami and fermented sausage makers fight the
common food pathogen listeria, reports Lindsey Partos.
Stopping the distribution of contaminated foods from the farm to
the fork is a ceaseless challenge for the food industry that relies
heavily on technology to identify any anomalies.
SEAFOODplus, the largest research project ever sponsored by the EU
in the seafood sector, is now underway and will aim to satisfy
consumer demand for healthy, safe seafood.
Genomic tools help scientists gain an insight into the roots of
foodborne disease and to identify clues about why some strains of
the bacterium campylobacter - which each year cause more than 400
million cases of gastrointestinal...
Genomic tools help scientists gain an insight into the roots of
foodborne disease and to identify clues about why some strains of
the bacterium campylobacter - which each year cause more than 400
million cases of gastrointestinal...
Danish ingredients company Chr Hansen has licensed the use of a
genomics tool to improve knowledge of how probiotic bacteria work.
It could help the firm develop new probiotic bacteria with superior
benefits over existing products.
Red wine has potent bacteria fighting properties, suggests new
research from scientists in the US that examined the impact both
red and white wines could have on a range of common food pathogens.
Consumers were this week reminded of the dangers associated with
drinking unpasteurized fruit and vegetable juices after a foodborne
disease outbreak in New York was potentially linked to the
consumption of unpasturized apple cider.
The FDA published this week the final 2004 Produce Safety Action
Plan aimed at minimizing the number of foodborne illnesses that are
contracted each year through the consumption of fresh produce.
UK food watchdog warns this week it will bump up prevention actions
for food pathogens as salmonella cases are on the rise, but
contamination focus on Spanish eggs seems likely.