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23 April 2015 | By Dr Izabela Palgan and Emma Maguire, Campden BRI
It has long been assumed that dry food and ingredients, by virtue of their low water activity (aw), carry relatively little risk with regards to foodborne pathogens. It has become clear, however, that whilst pathogens are unlikely to grow in dry products, if present they can often survive.
Freeze-drying is a process used in food processing to remove water from foodstuffs, with the goal of increasing their shelf life. The process consists of various steps: At first product temperature is lowered, usually to about -40°C, thus causing freezing of the free water. Later, the pressure in the equipment…
20 April 2015 | By Victoria White
New research has revealed that peanut contamination in food products could soon become much easier to detect using NIR hyperspectral imaging (HSI)...
14 April 2015 | By Victoria White
Scientists at UC Davis are leading three new food safety research projects, recently funded with more than $5 million in grants from the USDA...
2 April 2015 | By Victoria White
World Health Day will highlight the challenges and opportunities associated with food safety under the slogan “From farm to plate, make food safe"...
31 March 2015 | By Victoria White
Bioplastics made from protein sources such as albumin have shown significant antibacterial properties and could eventually be used in food packaging...
13 March 2015 | By Klüber Lubrication
Klüber Lubrication to present its portfolio of lubrication solutions for all branches of the food-processing industry at AnugaFoodTec 2015...
9 March 2015 | By New Food magazine
In this Food Grade Lubricants supplement, NSFs Ashlee Breitner looks at Non-food Compound Product Registration 101, plus experts discuss Food Grade Lubricants in our roundtable...
9 March 2015 | By New Food magazine
In this Food Safety supplement Sophia Kathariou and Hannah Bolinger discuss the food safety implications of antibiotic resistance in Campylobacter, and François Bourdichon looks at zoning classification in the food processing area...
9 March 2015 | By Simon Lott, Commissioning Editor, New Food
There is a safety theme running through our first issue of 2015, including our Food Safety Supplement and our Processing & Sensor Technology Supplement, which focuses on quality control. Our Food Grade Lubricants Supplement also features an article from NSF looking at the safe use of non-food compounds in processing…
9 March 2015 | By Food Safety Summit
The Food Safety Summit Conference and Expo is returning to Baltimore, USA from 28-30 April this year, promising an all-new ‘dynamic, informative and thought provoking educational program’...
9 March 2015 | By International Association for Food Protection
Since 2005, the International Association for Food Protection’s (IAFP) European Symposium on Food Safety has been shaping the future of food safety by providing a forum for the exchange of ideas with colleagues from across Europe working in industry, government and academia. This well-known food safety conference in Europe draws…
27 February 2015 | By The European Food Safety Authority
Treatment options for some of the most common food-borne infections are decreasing, as types of bacteria (called ‘isolates’) continue to show resistance to antimicrobial drugs...
26 February 2015 | By The Food Standards Agency
The Food Standards Agency has published the latest set of results from its year-long survey of campylobacter on fresh chickens...
17 February 2015 | By European Food Safety Authority
About 90 leading scientists, representatives of international and European organisations and national food safety authorities gathered in Parma, Italy, to discuss the use of the whole genome sequencing of foodborne pathogens for the protection of public health...
