Microbiological analysis is key to ensure the safety of dairy products. Historically, methods developed relied on standard plate counting, which allows for the determination of colony forming units (CFU).
A Swedish probiotic player has enlisted Wageningen University to research probiotic mechanisms of action in the area of inflammation – work Probi’s CEO told us could yield a sector-defining health claim.
Self-styled 'germvangelist' and microbiologist Jason Tetro says the probiotic industry is obsessed with technicalities and needs to venture back in time to access the innate, holistic power of probiotics.
Microbiological criteria for Listeria are not always strictly adhered to in ready-to-eat foods leading to an increased risk of infection, according to a study by the German Federal Institute for Risk Assessment (BfR).
An International Dairy Federation taskforce has updated a 2002 inventory of safe microbial species including some probiotic species – from 112 to 221 – a list the group hopes will allow exemption from EU Novel Foods and US New Dietary Ingredient (NDI)...
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 have highlighted the virtue of food safety performance indicators (FSPI) to help businesses evaluate their own safety management systems without having to perform actual microbiological analysis.
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.
Danone, France's iconic dairy group, is working with a prestigious
French research institute to find new probiotic strains for dairy
products and understand more about how the 'friendly bacteria'
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...