Baking invention cuts spoilage, lengthens shelf-life.
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
Meat preservatives work as antibacterial agents, scientist claims
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.
Chlorate compound stops Salmonella in its tracts
Mixing a chlorate-based compound into livestock feed or water could
dramatically reduce Salmonella and E. coli in gastrointestinal
tracts, claim researchers.
E-beam eliminates E. coli in ground beef, researchers say
Low levels of irradiation can reduce pathogen levels, including the
potentially deadly E. coli, in carcasses used for ground beef,
Netherlands company bacteriophage cleaner approved in US
A naturally-occurring bacteriophage that kills Listeria on foods
has been approved for use oncheese products in the US.
Phage product found effective against Listeria
A dose of bacteriophages can help ready-to-eat meat producing
companies meet food safetystandards for Listeria, according to a
Alternatives to heat processing viable say scientists
Techniques such as high-pressure processing, pulsed electric
fields, radio-frequency electric fields, ultraviolet light, and
irradiation have been shown to be faster and less disruptive to
quality than traditional thermal processing...
Puratos looks to improve bakery with dextrans
Belgium-based Puratos has published research into the use of
dextrans in sourdoughs, producing an "innovative functional
ingredient for the bakery industry."
Nano napkin detects pathogens with a swipe
A new biodegradable napkin under development uses nanotechnology to
detect contamination in food products.
Instant, portable, simultaneous pathogen inspection
US scientists have developed a miniature portable nanotech device
to simultaneously detect numerous toxins, pathogens and chemicals
Sumac increases poultry shelf life, reduce pathogens
A water-soluble sumac berry extract has been found to increase
shelf life and decrease bacteria contamination of chicken wings.
Laser system offers cheaper, faster pathogen detection
A pathogen detecting system that uses scattered laser light can cut
costs and speed up safety checks for food processors, researchers
developing the technology claim.
Oxygen, CO2 mix reduces spoilage
A mix of 60 per cent oxygen and 40 per cent carbon dioxide can
efficiently reduce the microbial spoilage of refrigerated beef,
Teagasc goes genomic to boost flavour in dairy
Irish researchers are working on using genomics to enhance flavour
in dairy products - and enhancing the country's technological
standing in international R&D.
French scientists unravel genes in yoghurt
Scientists in France say they have unlocked the genetic sequence of
bacteria in yoghurt, offering better insight to dairy firms looking
to create added value dairy products.