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 solution to be used as
Continue Reading EU project uses phages to tackle Campylobacter in poultry
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
Continue Reading Biofilms with Listeria pose persistent threat in food production
Microbes battling microbes. This type of warfare is happening all around us — and even inside of us — every day. And as in every battle, there are good microbes and bad microbes, depending on
Continue Reading Oyster research could lead to food safety strategies
“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 more than just poultry and eggs.
Continue Reading New Spray Product Takes Aim at Salmonella on Poultry
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 fresh characteristics of products
Continue Reading Food Processing Trends Underscore Need for Additional Safety
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 by the Seafood Product Association. Today’s
Continue Reading Food Pathogen Interventions: Phasing in Phages
Continue Reading Company Develops Natural Way to Fight E. coli
