Tracking and preventing Shiga toxin-producing E. coli (STEC) outbreaks

E. coli sounds like bad news to many people. In most cases it’s a perfectly normal inhabitant of our intestinal tracts. In healthy humans, it can reach up to 109CFU per gram in fecal matter, according to Human Health.  Most types of E. coli are non-pathogenic, meaning they do not cause disease. However, some types … Continue reading “Tracking and preventing Shiga toxin-producing E. coli (STEC) outbreaks”

Food allergens: how regulations are changing the global food safety landscape

Food allergies are on the rise. Studies show that food allergies are increasing around the world, for both children and adults.1 Scientists are researching ways to reverse or treat allergies, but the only current treatment – besides antihistamines to reduce symptoms – is to avoid consuming specific foods that trigger reactions. Avoiding allergens in foods … Continue reading “Food allergens: how regulations are changing the global food safety landscape”

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Food Allergens Symposium: How food manufacturers are looking ahead

Food allergies are on the rise. According to National Institutes of Health, as many as 10 percent of people in developed countries report food allergies. The reason why food allergy rates are increasing is still not clear, but researchers have some theories.  Many believe it is linked to increased hygiene in households, which weakens children’s … Continue reading “Food Allergens Symposium: How food manufacturers are looking ahead”

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Ensuring high-quality and safe food: monitoring for spoilage organisms and allergens

None of us likes to be surprised by opening a container of butter and discovering it’s rancid. Nor do we enjoy reaching into a bag of apples to find a soft and squishy one. Food spoilage is inevitable for most products, but certain microorganisms can accelerate the decaying process. Improper storage and handling can expose … Continue reading “Ensuring high-quality and safe food: monitoring for spoilage organisms and allergens”