Exposing packaged liquids, fruits and vegetables to an electrical field for just minutes might eliminate all traces of foodborne pathogens on those foods, according to a Purdue University study.
The mystery of arsenic in German beers has been solved, scientists announced at the 245th National Meeting & Exposition of the American Chemical Society.
A new device at Massey University’s Food Pilot Plant allows food products to be pasteurised at low temperature by exposing them to high pressure.
University of Illinois scientists have developed a method that reduces the number of E. coli O157:H7 cells that can live undetected on spinach leaves.
The APROPOS project seeks to re-use protein- and oil-rich side streams from fish and oil plant processing.
Butter flavouring used in microwave popcorn which was thought to be safe has been shown to be a respiratory hazard for workers who inhale the substance, causing ‘popcorn workers’ lung’.
A simple and inexpensive device designed by University of Houston students could help small farmers clean their leafy green produce before market to reduce illness-causing bacteria levels.
Swiss 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.
A 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 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.
The 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.
IFR 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.
Vegetable 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.
A revolutionary thermal processing technology using 915 MHz microwave energy has been approved by the US Food and Drug Administration (FDA).
A 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.