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Microbiology - Articles and news items

Testing foods for the presence of microbial contaminants

Blogs, Z Homepage Promo  •  22 December 2016  •  J. A. Hudson; N. Cook

While there are relatively few microbial pathogens which are tested for in foods compared to the number of chemicals which might be sought, cheap, sensitive and rapid methods remain elusive…

Natural resistance in bacteria to biocides

Issue 6 2016  •  13 December 2016  •  Veslemøy Andersen, Global Harmonization Initiative (GHI)

Veslemøy Andersen, Global Harmonization Initiative (GHI), offers an insight into the natural resistance in bacteria to biocides…

The importance of infant nutrition

Issue 6 2016  •  13 December 2016  •  Dr Giuseppe Battaini

Science is the key to understanding this critical development period and delivering the products and services needed to provide long-term positive health outcomes…

Whole Genome Sequencing and the food industry

Blogs, Z Homepage Promo  •  8 November 2016  •  Greg Jones, Senior Research Officer, Microbiology, Campden BRI

Whole Genome Sequencing (WGS) has the potential to render other forms of microbiological identification obsolete. New Food takes a closer look…

Eggs from small flocks just as likely to contain Salmonella enteritidis

Featured news, Industry news  •  16 September 2016  •  College of Agricultural Sciences, Penn State

Eggs from small flocks of chickens are just as likely to be contaminated with Salmonella enteritidis as eggs sold in grocery stores, say researchers from Penn State…

Inlabtec Serial Diluter: A great addition to the lab!

Featured news  •  18 November 2015  •  Inlabtec

In order to create additional capacity for hygiene monitoring, the microbiology laboratory has purchased an Inlabtec Serial Diluter to simplify and accelerate serial dilutions for plate counts…

Whitepaper: The Hygienic Design of Food Industry Brushware

Whitepapers  •  1 October 2015  •  Vikan A/S

The correct selection of cleaning equipment by the food manufacturing and food service industries is essential to minimise the risk of product contamination and aid compliance…

Microbe mobilises ‘iron shield’ to block arsenic uptake in rice

Industry news  •  16 June 2015  •  Victoria White

University of Delaware researchers have discovered a soil microbe that mobilises an “iron shield” to block the uptake of toxic arsenic in rice…

Eurofins partners with Wolverhampton University for Microbiology training

Industry news  •  9 February 2015  •  Eurofins

As part of an investment programme in its microbiology department, Eurofins Food Testing UK has launched a new two year scheme exclusively for Microbiology Undergraduates at the University of Wolverhampton, designed to develop food scientists of the future…

Microbiological criteria and testing: Dos and don’ts

Issue 5 2014  •  27 October 2014  •  François Bourdichon, Corporate Food Safety, Microbiology and Hygiene Manager, Barry Callebaut

Following the food scandals of the late-1980s and early-1990s, and the increasing knowledge on foodborne and waterborne pathogen, the Agreement on the Application of Sanitary and Phytosanitary Measures (SPS) was put in place in 1995 to set the framework of all measures taken by a World Trade Organisation (WTO) member to protect human, animal or plant life or health within its territory from certain risks, and which may affect international trade…

Rapid Methods supplement 2014

Issue 4 2014, Supplements  •  2 September 2014  •  François Bourdichon, Elke de Moor, Cécile Vadier, Adrianne Klijn, Paul in 't Veld, Daniele Sohier, Roy Betts, Philip Feldsine

Featuring an article on microbiology method validation which questions whether alternative methods are as good as the reference method, and an article from Barry Callebaut on defining one’s need to use the most relevant tool…

Microbiological safety of nuts and seeds: new guidance from Campden BRI

Industry news  •  1 September 2014  •  Campden BRI

There have been a number of food safety incidents in recent years involving pathogens such as Salmonella, which have been found on low moisture foods such as nuts and seeds…

Advancing analytical microbiology in the dairy industry

Issue 3 2014  •  23 June 2014  •  Mickaël Boyer and Jing Geng, Danone Nutricia Research

Today’s consumers have greater expectations than ever before regarding food. They expect not only safe, good quality and value-based products but also a real commitment of the food company toward social responsibility to the community, e.g. regarding nutritional education, sustainable development and adaptation to local geographical specifications. Those expectations are symbolised by a consumer needs pyramid: the basic requirement being consumer safety, the over consideration being product conformity to bring consumer satisfaction and, at the top, product superiority that brings consumer loyalty…

Microbiology: The genus Enterococcus: friend, foe or just passing by?

Issue 5 2013  •  4 November 2013  •  François Bourdichon, Corporate Food Safety, Microbiology and Hygiene Manager, Barry Callebaut

Taxonomy and classification of microorganisms are based on criteria that do not always, if ever, fit with the complexity of the microbial world. Commensal, starter, probiotic, pathogen? Since the early days of Pasteur and Koch, this approach is not anymore applicable for most of the major foodborne and/or waterborne microorganisms. In the past few years, due to the evolution of regulation and need for safety demonstration, microbiologists face the new challenge of understanding and demonstrating the mechanism of action (most commonly pleiotropic) of one organism in order to assess its potential application. Among the most debated genera, one might like to see how those consequences apply to the benefit / risk assessment of Enterococcus spp., formerly Streptococcus spp. Lancefield Group D or faecal Streptococci (for microbes also, sometimes the name does not help).

Food microbiology – still a very hot topic

Industry news, News  •  3 September 2013  •  Campden BRI

Microbiology issues are never far from the consciousness of those in the food chain and new issues are always arising…

 

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