Experts have identified steps food firms can take to reduce the risk of Listeria contamination of frozen vegetables. The European Food Safety Authority (EFSA) assessment focused on vegetables that are blanched – scalded in hot water or steam for a short time – before they are frozen. Companies blanch vegetables before freezing because it stops […]
The technology called Neo-Pure maintained seed nutrients while improving food safety. A new study published in the Journal of Food Protection found that an innovative organic pasteurization, non-thermal technology called Neo-Pure eliminates pathogens effectively, without damaging chia and flax seed nutrients, germination ability or shelf life. Consumer demand is rising for nuts and seeds, and […]
Researchers at the University of Toronto have come up with what appears to be an easy and cost-effective approach to reducing the threat of microbial pathogen contamination on food processing equipment: coating it with a thin layer of cooking oil. Scientists in the university’s Dept. of Materials Science and Engineering, working with a food scientist […]
A Dutch report has emphasised the importance of consuming milk pasteurised after an analysis of pathogens on goat and sheep dairy farms. The Dutch National Institute for Public Health and the Environment (RIVM) and the Netherlands Food and Consumer Product Safety Authority (NVWA) investigated whether dairy goats and sheep carry pathogens that cause disease in […]
A recent research study conducted by the Sahlgrenska Academy at University of Gothenburg in Gothenburg, Sweden, in collaboration with DuPont Nutrition & Health (DuPont), yielded results demonstrating that probiotic intervention can alter and modify intestinal microbiota in patients with colon cancer. The study was based on this principle: the human gut microbiota contributes to metabolism, […]
