Researchers are developing a cost efficient method for the identification of microbial communities present in food, in the hope they can identify changes that lead go spoilage.
Danish supplier Chr Hansen is reaping the benefits of more than 10 years researching genomics and bioinformatics of its probiotic and other bacterial strains, with inhouse analysis that can cost less than €1000 per strain.
Milk fermented with Lactobacillus casei may help to alleviate fever caused by norovirus gastroenteritis by correcting imbalances of intestinal microflora, according to a new study.
Chr Hansen has joined the industrial platform Kluyer Centre for Genomics of Industrial Fermentation and will benefit from early access to research results on gene sequencing of enzyme and culture production strains.
Wyatt Technology’s instruments have been chosen by two French Universities to try and identify lactococcus lactis, a bacterium widely used by the dairy industry to eliminate bacteriophage infections in production.
FoodProductionDaily.com caught up with Realco at the recent IPA trade show in Paris to discuss biofilms and the company’s breakthrough in tackling these slime layers that pose a constant contamination threat for food processors.
Mocon Inc said its new screening system significantly reduces bacterial detection times for food processors and packers, as well as boosting speed-to-market times across a range of products.
Mapping how the gut microbiota respond to probiotic strains may help produce a framework for “evaluating and optimizing probiotic-based functional foods”, say researchers from Danone and Harvard.
The addition of adjunct bacteria cultures is a “promising strategy” in the production of new artisan cheeses with more diverse flavours, say researchers.
Scientists have identified a way of using a virus to control levels of the Clostridium tyrobutyricum bacteria in cheese to prevent spoilage and minimise product waste.
The bacteria strain responsible for turning thousands mozzarella cheese blue blue earlier this summer does not pose a human health hazard, said German authorities.
Carbon dioxide (CO2) under pressure could rise to the top in terms of alternatives to conventional heat treatments for liquids but must be used in unison with stress inducers such as modified atmosphere packaging and lower pH to render microbes ineffective...
Probiotic and lactic acid functionality in dairy products informed the research undertaken by the Irish, Finnish and US award winners of the IDF Elie Metchnikoff Prize 2010, who were announced at the International Dairy Federation symposia focused on...
A group representing some of the key players in the probiotic world has welcomed certain commitments made by the European Food Safety Authority, saying these will help open up the road to clearer communication on health claims.
Campden BRI has revealed that there could be a problem regarding the health risks posed by Escherichia coli O157 and Mycobacterium bovis in cheeses made from unpasteurised milk.
An increasing number of manufacturers are investing in cold plasma technology to kill pathogens in the air and on the surface areas of processing plants, reports sister title Food Manufacture.
A dossier containing 13 randomised controlled trials, 6 observational studies, and 15 non-human studies has failed to impress European Food Safety Authority (EFSA) scientists because the four strains in question were not sufficiently characterised.
A new test to detect a bacteria that is a leading cause of food-poisoning is cheaper, faster and significantly more sensitive than existing assays, said the US body behind the breakthrough.
Danisco has reported a drop in quarterly revenues but culture sales grew strongly thanks largely to continued conversion from bulk starter to Direct Vat Inoculation (DVI).
Chr Hansen is introducing a new trio of yoghurt cultures said to deliver more texture and to cover different needs in the global market as widely as possible.
The gut health boosting effects of probiotics may also extend to preventing and eradicating parasitic infections, according to ‘early data’ from the US.
Lactoperoxidase (LPS) incorporated edible film has good potential for bacterial inhibition use in refrigerated foods as well as meat, poultry and seafood, claims a new study in the journal, Food Microbiology and Safety.
A new testing method for the enumeration of yeast and mould counts in food products provides extremely accurate results within a quick turnaround time, claims bioMérieux.
Identifying the bacteria in a food product – be they probiotic or pathogenic – may be as easy as reading a bar-code, according to a novel technique called optical mapping.
Projects evaluating the spoilage patterns of foods, the use of natural antimicrobials, and the effect of processing treatments on allergen detection methods constitute a significant part of new research at LFI, says the group
The reduction or elimination of potentially toxic metabolites from fermented foods such as cheese and wine will lead to new formulations and starter cultures, if a new €3.4 million project delivers.
Feta cheese made from raw milk in Greece may hold secrets that
could lead to new methods for battling food poisoning bacteria like
Listeria, researchers at the University of Lincoln said yesterday.
Global confectionery giant Cadbury has stepped up its
microbiological surveillance by adopting the Pathatrix pathogen
testing system, according to its creator.
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).
Three types of alloy surfaces containing at least 90 per cent
copper completely eliminate E. coli O157:H7, according to an
ongoing UK study of the pathogen-killing properties of the metal.
Arla Foods, Europe's second largest dairy company, has signed an
agreement with US-based Integrated Genomics for access to the ERGO
database and genomic discovery system to enhance the company's
probiotic understanding.
A natural cleaning fluid made of live bacteria could help meat
processors get rid of pathogensfrom animal hides, a key source of
cross-contamination in the plant.
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.
Mixing a chlorate-based compound into livestock feed or water could
dramatically reduce Salmonella and E. coli in gastrointestinal
tracts, claim researchers.
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...
Belgium-based Puratos has published research into the use of
dextrans in sourdoughs, producing an "innovative functional
ingredient for the bakery industry."
