The scientists have reportedly developed a method to determine Salmonella serotypes in just two hours, and the whole identification process within eight hours.
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New research entailing whole genome sequencing of campylobacter strains suggests that it mutates, with consequences for both detection and control of the pathogen.
The two annual surveys tested fresh chicken on sale in the UK, with one looking at certain types of antimicrobial-resistant (AMR) E. coli, and the other at AMR campylobacter. The results are from Year Four of the surveys (2017 to 2018).
The number of individuals infected with the Novel Coronavirus (COVID-19) continues to climb on a daily basis as does the number of deaths associated with it. Many of TAG's clients have asked what should be done to prepare for a growing number of cases in the United States.
Cyclospora is a parasite that contaminates food - mostly fresh produce - which causes Cyclosporiasis, an intestinal illness which is said to be on the rise in the US.
Jaclyn Bowen takes a look at how the concern of heavy metals in food is sometimes undermined by the argument that they are naturally occurring, and speaks with the CEO of Ellipse Analytics to find out his views.
In any form of food, dairy or beverage operations, one of the key microbiological controls is the correct and thorough application of cleaning and disinfection regimes, states Peter Littleton, Vice-Chair and Training Services Director of the Society of Food Hygiene and Technology (SOFHT).
The technique is said to reduce the time for determining whether food is contaminated with salmonella from a number of days to less than eight hours.
Researchers have found that mice on a pectin-enriched diet had about 100 times less bacteria in the cecum compared to mice on a typical diet, reducing their susceptibility to foodborne illnesses.
Ahead of New Food's March conference, Professor Chris Elliott discusses the '7 principles of food integrity'
While studies have focused on increasing the abundance of therapeutic phages, this research is said to explore the reductive effect of commonly consumed foods, chemical additives and plant extracts on the growth and phage production capacity of common gut bacteria.
How do you know your lab is capable of implementing a validated method? New Food hears from four experts.