List view / Grid view
Filter the results
How do you know your lab is capable of implementing a validated method? New Food hears from four experts.
Amid the evolution of troublesome antibiotic-resistant bacteria, scientists have discovered that today’s pet owners may unwittingly be party to the problem through their choice of pet food.
DuPont™ Care4U™ 2’-fucosyllactose (2’-FL) is said to have significant effects on the microbiota and metabolite production under simulated infant gut conditions.
The researchers compared the bacteria in conventional store-bought apples with those in visually matched fresh organic ones.
Dr Helina Marshall discusses the far-reaching significance of the microbiome and highlights the impact of antimicrobials in food production.
The UK Food Standards Agency (FSA) has published its final Year 4 report on campylobacter spp. in UK-produced whole fresh chicken, finding a stark contrast between levels of retailer.
This webinar describes how Raman microscopy can help answer some of the most vital and challenging questions that researchers face in 3D imaging and microparticle analyses of food, pharmaceuticals and microplastics, along with providing measurement examples from each field. The session begins with a brief introduction to the principles of…
With so many countries changing their attitudes towards cannabis and many testing the properties of this diverse plant, it won’t be long until we see more cannabis-infused products on our shelves. Many global food and beverage manufacturers including Mondelez, Coca-Cola and Molson Cools are exploring the options of cannabinoids in…
Scientists at the Catalonian research institute IRTA have demonstrated the effectiveness of a Lactobacillus sakei CTC494 strain as a biopreservation agent against Listeria monocytogenes in smoked salmon.
Dr Lisa O’Connor, Chief Specialist in Biological Safety at the Food Safety Authority of Ireland (FSAI), explains the term HACCP (Hazard Analysis and Critical Control Point), which can confuse people but essentially refers to procedures that must be in place to ensure the food you produce is safe to eat.
The International Organization for Standardization (ISO) publishes the EN ISO 6579-1 standard, which specifies a horizontal method for the detection of Salmonella spp. in the food production chain.