By Michael Arthur
Imagine a group of bacteria teaming up like a gang, creating a fortress around them. This is essentially what bacterial biofilms are – a tough, sticky barrier that makes them incredibly difficult to defeat. They form on medical devices, water pipes, kitchen surfaces, and even in our
Continue Reading Battling bacterial biofilms: Winning the war against stubborn microbes
An ongoing project is identifying the bacteria present in dairy processing environments to evaluate the impact on Listeria monocytogenes.
Teagasc in Ireland and the University of Veterinary Medicine Vienna in Austria are collecting samples from dairy processing plants and characterizing the microorganisms, with the aim being to prevent the presence
Continue Reading Project seeks to grow knowledge of Listeria in dairy sites
Food processors and manufacturers have a mission to supply quality and safe food to consumers.
The journey to succeed in that mission, however, is different for each company. Each ingredient, manufacturing process, facility and finished product brings unique food safety challenges and current good manufacturing practices (cGMPs) to
Continue Reading No single approach effectively controls biofilm in food processing facilities
Food safety practices evolve as new technology and knowledge of the pathogens that spread foodborne illnesses becomes available.
In recent years, researchers have increasingly focused efforts on biofilm and its ability to thrive in nature and in food production and processing facilities. Biofilm is formed by a pathogen
Continue Reading Research expands ability to detect, kill harmful biofilms
In the first installment of this series with Sterilex, Food Safety News explores what biofilms are and their unique resistance to attempts to kill the pathogens they protect.
Food processors and manufacturers know the environments in which they operate are friendly to organisms that can taint their products,
Continue Reading Biofilms bring safety challenges to food companies
Scientists in Austria have investigated where biofilms hide and what bacteria can be found in them.
Biofilms are proven sources of contamination in the food industry. They can cause additional costs in production and can be a danger to consumer health.
Researchers at the unit of food microbiology at Vetmeduni
Continue Reading Researchers identify biofilm hotspots, document danger zones
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
Editor’s note: This information is from agisamerica.org, a website supporting the work of the Association of Public & Land-Grant Universities.
Food safety and quality control are huge issues in grocery stores when it comes to products like packaged salad, carrot sticks, and pre-sliced fruit.
Ready-to-eat foods from retailers can
Continue Reading Land-grant universities boost food safety for freshcut produce
Continue Reading Tech talk dominates Conference for Food Protection
Researchers have discovered that common disinfectants face an uphill battle killing Salmonella once it has had the time to form a biofilm – a community of cells that attach to each other and a surface, increasing the density of bacterial growth and providing support from harsh environments. Researchers at the
Continue Reading Salmonella Biofilms Extremely Resistant to Disinfectants
