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...