A European project has developed a way to help with the biocontrol of Campylobacter and reduce its prevalence in the poultry sector.
Work focuses on the development of a bacteriophage-based
The increasing global attention to the threat of antibiotic resistance has spurred research and development of antimicrobial alternatives. Once such alternative is bacteriophages. Bacteriophages are viruses that infect and kill
Last week, the Food Standards Agency (FSA) in the U.K. published its Forward Evidence Plan for 2014, outlining priorities for the coming year. The plan is meant to draw
“A sneaky germ.” That’s how the U.S. Centers for Disease Control and Prevention describes Salmonella. The agency follows that uncomplimentary description with a warning that Salmonella can contaminate
For some time now, the worldwide food supply has been under attack by a bacterium we know well as a generally non-trouble-making resident of the human colon (Escherichia coli), which
The current trend of minimization in food formulation and processing – such as the reduction of salt levels in products like meat and cheese and milder processing techniques designed to preserve
Editor’s Note: This article is the continuation of a series on emerging techniques introduced at the Foodborne Pathogen Interventions Symposium in Seattle on April 27. The event was hosted
In the ongoing battle to keep the potentially deadly E. coli O157:H7 pathogen out of hamburger, a range of “killer strategies” has been proposed, among them: zap the meat
In the battle against antibiotic resistance in animal agriculture, researchers from Washington and New York states are hoping to help pave the way for U.S. approval of a promising
The process of making food safe is never-ending, and as a result, food safety experts, microbiologists, and industry insiders are constantly searching for new ways to improve the food safety
