Changes to the way food is produced, processed and offered to consumers could affect food safety, according to a microbiology society in the United Kingdom.

A Society for Applied Microbiology (SfAM) briefing looked at recent and upcoming developments in food processing, food manufacture and the supply chain, which will have
Continue Reading Changing food sector could impact microbiological safety risks

A novel cocktail of six lytic bacteriophages is proving effective enough against Shiga toxin-producing E. coli in broth, milk and meat in the laboratory to spur commercial interest.

Produced by a team of researchers, mostly from Argentina’s Rosario National University (UNR), and explained in the current issue of the peer-reviewed
Continue Reading Scientists produce E. coli-fighting cocktail with commercial prospects

Every hour of every day people around the world are living with and working to resolve food safety issues. Here is a sampling of current headlines for your consumption, brought to you today with the support of

Water, water everywhere …
The Centers for Disease Control and Prevention
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It doesn’t matter how big or influential a company is, bacteria and biofilms don’t discriminate between multinationals like Dole with its tens of thousands of employees and operations like Hudson Valley Farms, where 10 or fewer people work.

Both of those companies have had close encounters with Listeria, which ongoing
Continue Reading Biofilms with Listeria pose persistent threat in food production