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.
Testing has proven the efficacy of electrolysed water as a sanitation process for CIP applications.
Differences between pathogenic E. coli and non-pathogenic laboratory E. coli strains may mean that test results are not indicative of real-world outcomes.
CSIRO 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 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 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.
Researchers 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.
A UK food and material science expert has been awarded a Visiting Fellowship with the Food Futures Flagship, to help design healthier and tastier foods.
Three marinade and stir-fry sauces have been released by Kikkoman.
Vital health and environmental issues such as food security and sustainable development are to be addressed after the European Science Foundation recently accepted a proposal for a new Forward Look that aims to create a broad research agenda focusing on all aspects of food systems.
According to OzFoodNet 5.4 million cases of foodborne illness occur in Australia annually.