Treating food products with select bacteriophages—viruses that target and kill bacteria—could significantly reduce concentrations of E. coli, a new study shows.
In the study, an injection of bacteriophages—also known informally as “phages”—nearly era
A lab on a disc has been created which researchers claim can detect pathogens in 30 minutes.
Irish Maritime Development Office
The Irish Maritime Development Office (IMDO) was established by Statute in December 1999 and commenced operations in July 2000, operating as part of the Marine Institute. It is Ireland’s national dedicated developmen
Summer Workshop: “PREDICTIVE MICROBIOLOGY MODELLING IN FOODS”
Objective: To provide, in theoretical and practical sessions, a clear understanding of the different approaches to mathematically describe the dynamics of microorganisms in foods, using th
Online marketplaces, such as Etsy.com, provide a venue for artisans, crafters, and artists to sell their handmade wares to a broad audience. But, along with jewellery, clothing, and art, shoppers can find cookies, cupcakes, and other foods, which rec
DUP MP Diane Dodds has emphasised the priority of food traceability to the industry.
She was speaking after attending the International Food Integrity and Traceability Conference 2014 at Queen’s University Belfast.
Commenting after the event, Mrs Dod
The provision of safe, nutritious, high quality and affordable food to Europe's consumers is the central objective of EU policy, which covers all stages of the EU food supply chain, "from farm to fork". Its standards and requirements aim to ensure a
The FSA has announced an additional programme of priority testing of lamb dishes from takeaway restaurants across the UK following evidence of ongoing substitution of lamb for cheaper meats such as beef and chicken. Businesses could face prosecution
Article by Food Allergy and Food Intolerance Network Faclitator Michael Walker, highlighting the dangers of food fraud for those with food allergies. Article available below or on The Guardian website
Food allergy is an adverse immunologic reactio
Antibiotic resistance used to be a concern that was associated exclusively with hospitals. However, the focus of public health and policy efforts have now expanded beyond the clinic to include concerns about the role of agricultural antibiotic use on
In the study, an injection of bacteriophages—also known informally as “phages”—nearly eradicated a toxin-producing strain of E. coli in contaminated spinach and ground beef, in some cases decreasing E. coli concentrations by about 99 percent.
The res
In every European country, there are thousands of non-scientists with access to more knowledge of physics than Galileo or of evolution than Darwin. The challenge is to make the most of this so-called long-tail of knowledge. Ultimately, it could be pu
The European Food Safety Authority (EFSA) is to lay down statistical reporting standards for all studies submitted in a guidance document due for publication in October, reveals a new report out this week from EU Food Law’s publisher Informa Agra.
Wr
Great summary video from the Food Integrity and Traceability Conference 2014.
Professor Chris Elliott, Director of the Institute for Global Food Security, Queen’s University Belfast, Michelle O’Neill MLA, Minister for Agriculture and Rural Development, and Dr Gary Kearney, Director, Food Science, safefood open the Food Integri
The Food Standards Agency’s consultation event on the future of raw milk regulation is now available as a video-on-demand. The event, which was chaired by broadcaster Julian Worricker, was held yesterday, 31 March 2014. It was streamed live online.
Rainfall, use of contaminated water for irrigation or contaminated equipment are among the factors that cause contamination of leafy greens with Salmonella and Norovirus. These are some of the findings of EFSA’s latest opinion on risk factors that co
A study conducted by the Canadian Food Inspection Agency found that some high carbohydrate foods did not have acrylamide levels at levels that “would be considered unsafe for consumption.” The agency tested 897 high carb food samples from Canadian re
Using solutions containing peroxyacetic acid (PAA) to reduce contamination from pathogens on poultry carcasses and meat would not pose toxicity concerns, EFSA’s experts say. Some treatment applications are more effective than others, for example dipp
Each farm environment represents a unique combination that can influence occurrence and persistence of pathogens in leafy greens production, according to an EU scientific opinion.
