Bacteria

The Black Farmer is cutting antibiotics from a range of its pork cuts

The Black Farmer cuts antibiotics in its pork

By Gwen Ridler

Gluten-free sausage brand The Black Farmer is to launch a range of pork products using pork raised without antibiotics, the first mainstream brand to do so, it claimed.

Faccenda cut its antibiotic use by 70% over the past two years

Faccenda cuts antibiotics as EU ‘proves’ AMR risk

By Matt Atherton

Poultry processor Faccenda Foods has cut its antibiotic use by 70% over the past two years, as evidence mounts that its use increases the risk of antibiotic resistance (AMR) in humans and animals.

Proos said SAFE could lead development of targeted probiotic biocides

Food Safety Conference

Factory microbiome helps target hygiene

By Rick Pendrous

A new predictive software toolbox, being developed by a research consortium, which aims to help food manufacturers improve factory food safety, was described at Food Manufacture’s 2017 food safety conference last month (June 22).

Mars’s boss David Crean: ‘We need to think differently about food safety ...’

Mars uses technology to raise safety

By Rick Pendrous

Global food giant Mars is undertaking a large research project to “sequence the supply chain” in a move to improve food safety. 

Probiotics are defined as live micro-organisms that benefit their host

First health claim in sight for vitamin B12 probiotic

By Noli Dinkovski

The first probiotic to gain a health claim from the EU has moved a step nearer, after a Dutch firm claimed it had managed to modify bacteria to produce substantial amounts of vitamin B12.

Measuring cronobacter in infant formula powder

Laboratory equipment spotlight

Measuring cronobacter in infant formula powder

By Rick Pendrous

A new molecular detection method for cronobacter – a pathogen often found in powdered infant formula that can cause fatal infections – has been introduced by 3M Food Safety. It is claimed to save two-to-four days during the testing process.

Retailers test for campylobacter

Laboratory equipment spotlight

Retailers test for campylobacter

By Rick Pendrous

Intertek is working with many UK retailers in a bid to help reduce campylobacter, the UK’s most common form of food poisoning. Around four in every five cases of campylobacter poisoning comes from contaminated chicken.

The British poultry sector has led the way in cutting the use of antibiotics

Antibiotic overuse is target for action

By Rick Pendrous

Experts from the European Food Safety Authority (EFSA) and the European Medicines Agency (EMA) have called on the food supply chain to reduce, replace and re-think the use of antimicrobials in animals to address the problem of antimicrobial resistance...

Professor Buttriss: ‘The evidence base has grown’

Can gut bugs promote good health?

By Judy Buttriss

The interest in bugs – in this case those that inhabit the human gut – continues to grow as research reveals the fascinating symbiotic relationships that exist between them and us, and the impact of these on our health.

Dr Roy Betts speaking at the food safety conference

Safety conference

Genomics takes on the food safety assessment mantle

By Rick Pendrous

Whole genome sequencing (WGS) is revolutionising the public health detection of pathogens, by rapidly accelerating the speed and precision of locating the sources of food poisoning outbreaks, Dr Roy Betts, head of microbiology at Campden BRI told Food...

3M has launched a new lactic acid bacteria count plate

Lactic acid bacterial count efficiency raised

By Rick Pendrous

A new lactic acid bacteria count plate that facilitates fermentation and prevents unwanted spoilage of products, has been introduced by laboratory testing specialist 3M.

Corrugated paper has advantages when used to handle fresh produce

Corrugated paper fights plastic for fresh produce share

By Paul Gander

Some large UK retailers are failing to demonstrate the environmental benefits commonly attributed to plastic returnable transit packaging (RTP) when used for fresh produce, instead preferring it for reasons of supply-chain efficiency, the Confederation...

New analytical whole gene sequencing techniques are speeding up the detection of food poisoning outbreaks

Gene sequencing helps poisoning detection

By Rick Pendrous

New analytical whole gene sequencing (WGS) techniques are speeding up the detection and accuracy of isolating the sources of food poisoning outbreaks, according to Public Health England (PHE).

Answering camplyobacter questions (l to r) Rod Addy, Richard Griffiths, Jeremy Hall and Mike Stones

Foodex 2016

Campylobacter ‘needs multiple interventions’: expert panel

By Rick Pendrous

No silver bullet exists to stem high levels of the food poisoning bug campylobacter in contaminated fresh chicken in the food supply chain and “multiple interventions” will be required to reduce the risk, according to a panel of experts.

Poultry producers are working hard to reduce the use of antibiotics

Meat processors act on antibiotic resistance risk

By Noli Dinkovski

UK meat producers have issued a robust response to last month's government-commissioned report that the use of antibiotics in agriculture posed a direct threat to human health.

Campylobacter remains the biggest cause of food poisoning

Campylobacter poisoning rises despite targets

By John Wood

The number of people infected by campylobacter in England and Wales is rising, despite the Food Standards Agency’s (FSA’s) campaign to drive the figures down.

Two Sisters

2 Sisters hot on scalding to beat campylobacter

By Alice Foster

2 Sisters Food Group (2SFG) revealed plans to step up control of campylobacter with techniques such as secondary scalding, after the Food Standards Agency (FSA) reported 73% of supermarket chickens tested positive for the food bug.  

Clostridium botulinum is the most deadly toxin known to the Institute of Food Research

Scientific breakthrough in control of deadly pathogen

By Laurence Gibbons

Scientists believe they may have found a new weapon in the fight to control the deadly foodborne pathogen Clostridium botulinum, as they have discovered genes that are crucial for its germination.

More needs to be done to improve the understanding of foodborne viral infections, including those linked to oysters, said the FSA

Call for more research into foodborne viruses

By Rick Pendrous

More needs to be done to improve the understanding of foodborne viral infections such as norovirus, hepatitis A and hepatitis E so that they can be better prevented and controlled, according to scientific experts who advise the Food Standards Agency (FSA).

The 11 human cheeses will be on display at the Science Gallery, Dublin, until January 19 2014

Human cheeses on offer in Dublin

By Laurence Gibbons

Eleven ‘human cheeses’, created using bacteria extracted from the belly buttons, feet, mouths and tears of artists, writers and cheese makers, are on offer at a Dublin gallery.

Rentokil claimed the 'unique biocide' could kill 99.9999% of pathogens left behind by rodents

Rentokil cracks down on pest-borne diseases

By Laurence Gibbons

Rentokil Pest Control has launched a new pest disinfection service, which it claims can reduce the risk of illnesses associated with pest infestations in food and drink manufacturing sites. 

'Campylobacter is cleverer than we thought': food scientists

Campylobacter is smarter than we thought: scientists

By Laurence Gibbons

Campylobacter is smarter than scientists thought as it is able to alter its “swimming behaviour” inside human bodies to find food, according to new research by scientists at the Institute of Food Research (IFR).

Clare Cheney

Why does EFSA have a culture of indecision?

By Clare Cheney

The European Food Safety Authority's (EFSA's) working group on claims has turned down food firms' applications to make claims in relation to health benefits of microbial cultures. The question now arises: Do on-label statements of fact...

Dr Andrew Wadge highlighted the role of new technologies in combatting campylobacter food poisoning

FSA chief scientist's hi-tech answers to campylobacter

By Rick Pendrous

Dr Andrew Wadge, the Food Standards Agency’s chief scientist, explains why new technologies, such as lactic acid antibacterial washes during chicken processing operations, should be used to reduce the 403,000 cases of campylobacter food poisoning in the...

New sausage starter culture

New sausage starter culture

Frutarom Savory Solutions has launched a new starter culture, Bitec Advance LD-20, to make firm and fresh raw sausages and sausage spreads. The firm says the culture decreases pH value rapidly, while providing an especially mild acidic profile. Additionally,...

Super chick? Researchers hope to breed chickens that are resistant to Campylobacter

Research bid to breed bug-resistant chickens

By Rick Pendrous

Chickens resistant to Campylobacter – a bacteria that is the biggest cause of food poisoning in the UK – could result from a new £1.3M research project.

Berryman: EFSA is short of probiotic experts

Probiotics set to win health claims approval

By Rick Pendrous

New research on the efficacy of probiotics means it is inevitable they will win health claims approval, according to Paul Berryman, chief executive of Leatherhead Food Research.

New action to raise Olympic standards

New action to raise Olympic standards

By Rick Pendrous

Any food business that fails to rectify hygiene deficiencies in its operations will, from next April, risk being served with a Remedial Action Notice (RAN), potentially forcing it to stop working until improvements are made.

How to protect the chain

How to protect the chain

Food chain integrity: A holistic approach to food traceability, safety, quality and authenticity is a new guide that provides key information to anyone preventing breaches in the security of a manufacturer’s supply chain.

Oceans of opportunity

Oceans of opportunity

By Paul Berryman

At a recent Biotechnology and Biological Sciences Research Council workshop, I was discussing food security and world hunger. I won’t rehearse the well-known ‘perfect storm’ paradigm, but suffice to say that food might run short.


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