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.
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.
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).
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.
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.
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...
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...
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...
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.
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.
The ultraviolet (UV) disinfection subsidiary of Jenton International has designed and shipped two new variants of its systems for the food industry. The GRU-V disinfection conveyor can disinfect raw food products at production line speeds in advance of...
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.
Food safety incidents caused by microbes continue to rise after E. Coli overtook salmonella as the “number one” problem, according to the Food Standards Agency (FSA).
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.
Organic matter exuding from chicken carcasses provides the perfect environment for campylobacter to breed in food manufacturing sites, according a study from the Institute of Food Research (IFR).
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 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).
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 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.
Leatherhead Food Research (LFR) has opened a new facility, which will allow microbiological testing of foods to be carried out under factory-like production conditions.
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).
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, 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...
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,...
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.
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.
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.
Global food safety company Neogen reported net income up 30% to reach $22.84m (£14m) for its 2011 fiscal year, which ended May 3; partly due to strong European sales.
Spanish polypropylene film company Derprosa has launched a new antibacterial film designed to combat E. coli in the packaging of fresh fruit, salads and vegetables.
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.
An anti-microbial, polyurethane resin flooring system designed for heavy-duty usage that has durable hygienic freshness has been launched by Resin Surfaces.
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.
Following the results of recent trials, an ingredient that is currently only available commercially may be able to help prevent bacterial infections...
A new EU research project aims to improve the safety of unpasteurised, raw milk cheeses by developing friendly bacteria cultures to kill off any lurking pathogens. John Dunn reports
