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Singapore scientists develop antibacterial bandage from durian husk

The team of four NTU researchers took two years to research and publish their findings and is now looking for industry partners who may be keen to...

AIB and Fortress discuss foreign material control in food manufacturing

In addition to well-documented contaminants, extraneous materials introduced from equipment or packaging need to be taken into account

Research shows SARS-CoV-2 has not mutated

Analysis work from the MRC-University of Glasgow Centre for Virus Research has provided evidence that SARS-CoV-2 has not mutated as earlier suggested

Packaging: The secret to food safety

Dr Ulrich Nehring, a food chemist, sheds light on the packaging materials that can help manufacturers ensure food safety

American team uncovers surface survivability of SARS-CoV-2

SARS-CoV-2 has similar survivability to its previous incumbents except on one surface

New method uses electric shocks to kill bacteria

Harmful bacteria are inactivated by means of electroporation while maintaining product quality during the processing of whey proteins

FDA issues mandatory recall of Salmonella infected products

After several food products were found to contain salmonella, the US regulatory body has issued its first mandatory recall order for all food produ...

Imprecise iron supplementation can increase Salmonella

Impremise supplementation of iron to treat anaemia, without proper interpretation of lab work including iron indices, may impair the host’s ability...

Yarok food safety fast testing system wins UN innovation award

Technology to enable fresh food producers in developing countries to detect hazardous bacteria in 45 minutes

Juices from damaged salad leaves massively stimulate Salmonella growth and salad leaf colonisation, study shows

University of Leicester team show leached juices from leafy vegetables enhance growth and virulence of food poisoning bug