Here, New Food offers an overview of the comprehensive Thermo Fisher sponsored webinar, in which microbiology expert, François Bourdichon, shared his wisdom on the best ways to protect against Salmonella and Cronobacter.
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Scientists from South Korea claim to have developed an effective yet simple strategy to quantify potentially harmful histamine levels in fish samples.
Scientists at the University of Exeter reveal how bacteria that causes stomach upsets can beat the environment, with potential consequences for seafood testing methods.
A research team from Moscow says it can identify when your chicken has been grilled just right, without even smelling or seeing it...
Patrick McNamara, Technical Specialist Manager, Intertek, provides a clear and concise overview of what information needs to be shared between labs and their customers.
In this latest episode of the New Food Podcast, Bethan Grylls speaks with three food experts on the topic of Shiga toxin-producing Escherichia coli (STEC).
Scientists behind the research claim the electronic nose can detect the freshness of meat with 98.5 percent accuracy. It's possible the technology could be incorporated into a smartphone app that would help detect 'gone off' meat at home.
The FDA has provided an update for its microbiological surveillance sampling: FY18-19 fresh herbs (cilantro, basil and parsley) assignment.
A team from MIT has designed a colorimetric sensor that can spot signs of food spoilage and contamination.
There are a number of testing methods when it comes to Listeria monocytogenes, here Solus Scientific, a PerkinElmer company, outlines a few choices.
The test may rapidly and sensitively distinguish subtypes of Salmonella, making its origin easier to track, the Journal of Molecular Diagnostics has reported.