Microfluidic chip could aid food safety
21 June, 2013A new process for making a 3D microstructure that can be used to analyse cells could be useful in counterterrorism measures and water and food safety concerns.
Pack-Vac Leak Detector
31 May, 2013Continual process monitoring with the Pack-Vac Leak Detector will detect sealing problems before they snowball and catch defects before they get to customers.
Food laboratory accuracy remains a concern
28 May, 2013A retrospective study of nearly 40,000 proficiency test results over the past 14 years shows that food microbiology laboratories continue to submit false negative and false positive results on a routine basis.
Witt Leak-Master Easy packaging test system
02 May, 2013The Leak-Master Easy is suitable for testing almost all stable and flexible packaging, including vacuum packaging. The test system enables even the smallest leaks to be detected without any test gas.
Improved detection test could aid bioterrorism defence
19 April, 2013A technique developed by a University of Missouri research group may make food contamination testing more rapid and accurate. The detection test also could accelerate warnings after bioterrorism attacks.
Genome sequence of fatal Shiga-toxigenic E. coli constructed
15 April, 2013Researchers have been able to reconstruct the genome sequence of an outbreak strain of Shiga-toxigenic Escherichia coli (STEC) that caused over 50 deaths in Germany. They used an approach known as metagenomics, which bypasses the need for growing bacteria in the lab. Metagenomics has been used previously in a clinical diagnostic setting to identify the cause of outbreaks of viral infection, but this is its first reported use in an outbreak of bacterial infection.
Greater proof for functional food claims on the horizon with non-invasive gut health testing
09 April, 2013 by Harro TimmermanNIZO food research and Medimetrics have joined forces by developing a technology to sample from the small intestine in a non-invasive way. The small intestine plays a crucial role in digestion and immunity. Building proof of the effects of nutritional and probiotic interventions based on small intestinal content is now within reach.
EFSA finds detection method for pink slime
03 April, 2013The Eruopean Food Safety Authority’s Panel on Biological Hazards has developed a model to help identify mechanically separated meat and differentiate it from other types of meat.
Sensory test gives fast results in natural setting
04 March, 2013A new test developed by the University of Copenhagen allows sensory researchers to conduct rapid product tests under natural circumstances using larger groups.
Stable Micro Systems Ice Cream Cone Support Rig
25 February, 2013Measuring key textural parameters such as brittleness, toughness and crispiness, the Ice Cream Cone Support Rig reliably informs cone formulation and design for optimum consumer acceptance and product success.
Listening to what the tongue feels
01 February, 2013 by George van AkenCreaminess or astringency of new foods can be determined by measuring the sound generated by the food interacting with the tongue during consumption. This new technology, developed by NIZO food research, records and analyses the sound of rubbing of the tongue against the food and can be used to predict the sensory effects of food innovations.
iCAP Q used for development of arsenic and nanomaterials standards for food
10 January, 2013The Technical University of Denmark’s National Food Institute has adopted a Thermo Scientific iCAP Q inductively coupled plasma mass spectrometer for research supporting EU Commission development of standards for arsenic and nanomaterials in food.
Danish food industry in cross-sector collaboration to combat antimicrobial resistance
21 August, 2012Since the mid-1990s, Denmark has reduced animal consumption of antimicrobial agents by 60% without reducing its agricultural output. Bearing in mind that the global consumption of antimicrobial agents for animals is almost twice the size of human consumption, Denmark’s efforts are a shining light in the global struggle against antimicrobial resistance.
The death of offline analytics
02 April, 2012 by Janette WoodhouseQuality by design rather than by testing. Many labs are moving onto the process line but this does not mean the end of the food lab.
Communicating food safety crises
09 March, 2012Companies faced with food tampering need to make sure they remain sensitive to their customers’ cultural views before trying to assign blame when responding, according to a new study.
