A study published in Pathogens (2019, 8(4), 218) describes the work of a research team from Flinders University in Adelaide, Australia, that developed a method to remove Salmonella Typhimurium (ST) from eggshells without effecting the egg’s usability and quality. The research investigated the effect of pH and temperature on the survival of Salmonella Typhimurium (ST) in peptone water (PW) and mayonnaise. Survival was significantly (p < 0.05) improved at 4 °C. In both mayonnaise and PW, following 24 h, there was no ST growth at pH 4.2. Resuscitation of ST was rapidly observed at 4 °C while complete inactivation was...
Doug-B
Test for antibiotic resistance genes provides answers within an hour
An article was published in Chemistry World describing a test developed at the University of California, Irvine to diagnosing bacterial infection and whether the bacteria contain a variety of antibiotic resistance genes. The test is sensitive (10–100 times better than existing methods) and provides the results within an hour. The assay can analyze whole blood and uses the polymerase chain reaction. Very interesting development, soon, this method might be adapted to the food industry.
Andrea-M
A Novel composite antimicrobial film could help fight food pathogens
A novel antimicrobial film that could be used to help reduce the risk of Salmonella, Listeria and pathogenic E. coli in food products was developed at Penn State University. The composite film was created by the bonding of an antimicrobial layer to conventional, clear polyethylene plastic typically used to vacuum-package foods such as meat and fish. The antimicrobial layer of the film is comprised of a pullulan-based biopolymer produced from starch syrup, infused with Lauric arginate. The pullulan film slows the release of the antimicrobial, disbursing it at a predictable rate to provide continuous bacteria-killing activity. Shiga toxin-producing E. coli,...
anoopenv
Role of Analytical Testing in Maintaining Food Safety
“Food testing is all about Quality and Integrity of data” The development and application of analytical methods and techniques in food testing has grown parallel to the consumers concern about what is in their food and the safety of the food they eat. To give an adequate answer to the raising consumers’ demands, food analysts around the world are facing increasingly complex challenges that require using the best available analytical technology. To ensure food safety we need to have an effective food control programme, operational framework, mechanism to control food contamintation, effective and reliable food testing laboratories, effective inhouse...