Swiss engineers develop cost-effective microsilver formula
27 April, 2012Swiss engineers have developed a new formula for microsilver that could benefit the healthcare and food industries. Antibiotics and chemicals are generally used to combat mites, fungi, viruses and bacteria, and especially E. coli in the food industry, but with the rise of antibiotic-resistant strains, demand for antibiotic- and chemical-free solutions has increased.
Palm oil a suitable alternative to olive oil for deep frying, study shows
19 April, 2012A study published in the Journal of Food Science has suggested that super palm olein (SPO) is a suitable replacement for olive oil for frying and cooking as it provides higher oxidative stability than olive oil. The study quotes several studies that have shown that palm oil and high-oleic oils exhibit similar frying performance.
The 19 best new products and technologies for food processors
01 March, 2012The International FoodTec Awards celebrate the best new products, technologies, services, equipment and ideas that will improve the quality, safety and efficiency of the food industry. In 2012, nine companies have been awarded Gold and 10 Silver.
Dow Microbial testing laboratory opens in Melbourne
13 May, 2011The Dow Microbial Control Customer Application Center (CAC) has opened in Altona, Melbourne, allowing customers access to state-of-the-art testing laboratories and innovative formulations, in line with local regulatory requirements.
Modelling tool for safer pork
10 May, 2011IFR has helped develop a tool for modelling the growth of Salmonella in the pork supply chain as part of an EU-funded research program investigating the main sources of contamination that cause human salmonellosis.
Safeguarding organic pork with natural nitrate and antimicrobials
17 November, 2010Vegetable juice powder could provide a natural source of nitrate to serve as a curing agent for pork products without affecting the 'natural' and 'organic' labelling. If other natural antimicrobials are added to the mix, naturally cured pork products are possible.
Sans cans
06 October, 2010 byA revolutionary thermal processing technology using 915 MHz microwave energy has been approved by the US Food and Drug Administration (FDA).
Germans to help with new food zapping process
05 August, 2010A collaborative agreement between CSIRO and two German organisations is providing Australian food companies with access to a processing technology which uses low-energy electron beams rather than heat or chemicals to decontaminate food.
Electrolysed water for clean-in-place sanitation
16 September, 2009Testing has proven the efficacy of electrolysed water as a sanitation process for CIP applications.
The longevity of ‘wild’ Escherichia coli
10 September, 2009Differences between pathogenic E. coli and non-pathogenic laboratory E. coli strains may mean that test results are not indicative of real-world outcomes.
CSIRO invited to join EU food innovation consortium
18 August, 2009CSIRO has become the only organisation outside Europe to be invited to join HighTech Europe - a consortium of research agencies, industrial federations, universities and equipment manufacturers established to facilitate the uptake of innovative and emerging food processing technologies.
Hygienic design
04 December, 2008Hygienic design of processing systems and equipment can not only reduce the risk of manufacturing contaminated food but also increase plant efficiency and cost control.
Poultry workers exposed to drug-resistant bacteria
23 December, 2007Poultry workers in the United States are 32 times more likely to carry drug-resistant E. coli bacteria than others outside the poultry industry, according to a recent study conducted by researchers at the Johns Hopkins Bloomberg School of Public Health.
Decontaminating molluscs at four times the speed
11 December, 2007Researchers at the Universitat Jaume I (UJI) and the Spanish Research Council (CSIC) have patented a method to remove organic pollutants, such as pesticide residues, from bivalve molluscs.
Designing superior foods
13 August, 2007A UK food and material science expert has been awarded a Visiting Fellowship with the Food Futures Flagship, to help design healthier and tastier foods.
