The US Food and Drug Administration is developing a next-generation toolbox for analyzing live microbial products, including DNA microarrays, metagenomic sequencing and analysis, and a whole genome database development.
Leading probiotic juice brand GoodBelly is ‘confident’ its partnership with the Microwarriors documentary will help advance public knowledge about the benefits of probiotics.
Ganeden Biotech - the Ohio-based company behind ultra-resilient probiotic BC30 (Bacillus coagulans GBI-30, 6086) - has announced the issuance of a US patent covering the use of all Bacillus coagulans strains (including BC30) in coffee, tea and cereal.
The US Food and Drug Administration (FDA) has sent a warning letter to the farm at the centre of a salmonella outbreak that led to three deaths and sickened more than 250 people.
PL Thomas is beefing up its science staff to better drive the sales growth of one the major ingredients it offers, Ganeden’s BC30 probiotic, to take advantage of an anticipated demand surge.
Government agencies have partnered with UC Davis and Agilent Technologies to create a new database of 100,000 foodborne pathogen genomes to help speed identification of bacteria responsible for illness outbreaks.
Cargill has assembled a panel of food safety experts to review its enhanced ground turkey safety standards, established in the wake of a nationwide salmonella outbreak.
A new naturally-occurring preservative that could be added to food during processing has the potential to kill deadly pathogens and extend shelf life, said the US scientists behind the discovery.
Campylobacter, salmonella and Listeria are among a handful of foodborne bugs that cost the US billions of dollars a year and blight the quality of life for million of victims, according to new research.
Scientists at the University of Liverpool have demonstrated how Salmonella’s ability to survive in amoeba is a huge advantage to its continued development as it may be more resistant to disinfectants and water treatment.
The lactic acid bacteria strain Enterococcus faecalis
CECT7121 can provide a natural preservative for craft dry-fermented
sausages, according to a new study.
Irish scientists report that a combination of five probiotic
strains may reduce food poisoning by salmonella, if results of
their pig study can be translated to humans.
Orange juice and other foods traditionally not associated with
foodborne disease outbreaks could still be a source of disease,
according to scientists.
Strategic Diagnostics (SDI) has filed a patent application to
protect its new enrichment media technology, capable of singling
out harmful pathogens among billions of other bacteria.
Tracking the harmful foodborne pathogen Listeria in the food chain,
UK firm Oxoid has designed a new broth that could accelerate
detection time for the food industry.
Food scientists continue to roll out tools in the fight against
foodborne pathogens as researchers in the US design a new biosensor
to detect the potentially deadly bacteria Listeria
monocytogenes.
Food scientists continue to roll out tools in the fight against
foodborne pathogens as researchers in the US design a new biosensor
to detect the potentially deadly bacteria Listeria
monocytogenes.
Cheese makers could improve the end product as new DNA tools lead
French scientists to identify that refrigerating raw milk for as
little as 24 hours can cut levels of bacteria responsible for the
development of desirable qualities...
More research this week from the meeting of the American Society
for Microbiology suggests that figs and fig extracts could be used
to inhibit the survival and growth of harmful microbes in food.
A new system to detect salmonella within 24 hours is being
developed by scientists in Spain. The breakthrough is significant
as the bacteria is one of the most common causes of food poisoning,
and the new process could help food manufacturers...
A joint project between US and Russian scientists to try and
develop healthier means of raising battery hens has produced a
probiotic feed which is said to protect the poultry from various
strains of bacteria.
The Web is now home to the results of 20 years of experiments into
the behaviour of bacteria in foods with the launch this week of a
free common database.
The US Department of Agriculture (USDA) has announced that plants
making ready-to-eat meat products must add Listeria-killing
ingredients to their products.
