Articles Tagged with ''antimicrobial''

Through the One Health lens, a scientific review summarized current knowledge on Salmonella biofilms, the importance of non-antibiotic interventions given the rise of antimicrobial resistance (AMR), emerging alternative strategies with potential for real-world use, and challenges and needs moving forward.

INNEO is a peptide-based antimicrobial processing aid. USDA’s No Objection Letter enables U.S. meat and poultry processors to use INNEO both as a surface treatment and directly within the food matrix of comminuted products. 

An ongoing project funded by the Center for Produce Safety is investigating ways to increase the antimicrobial activity of food-grade waxes, which are commonly applied to fruit and vegetables to extend shelf life.

The discovery highlights a potential route for the spread of colistin-resistant genes through global seafood trade.

This article explores the use of growth inhibitors into formulations for deli meats to mitigate Listeria monocytogenes contamination, and provides guidance for the various options of effective compounds, including clean-label ingredients, to reduce the risk of Listeria contamination in deli meats.

An ongoing project by the Norwegian food research institute Nofima is investigating the efficacy of different treatment baths for Listeria monocytogenes decontamination on fish and fish products. 

Setting a new a new precedent for preharvest food safety interventions, the first-ever registration of an antimicrobial treatment for foodborne pathogens in preharvest agricultural water has been approved by the U.S. Environmental Protection Agency (EPA).

Antimicrobial processing aids (APAs) are a subgroup of antimicrobial food additives used by food processors to benefit public health. As new APA technologies emerge, food processors and retail food/foodservice companies have identified opportunities to enhance food safety and the reliability of their processes. 

The U.S. Department of Agriculture’s Agricultural Research Service (USDA’s ARS) is looking into the antimicrobial properties of mushroom extracts and how they can enhance food safety against aflatoxin-producing fungus and bacteria.

Funded by the Center for Produce Safety (CPS), University of Tennessee researchers are examining whether adding food-grade antimicrobials to the wax and fungicidal coatings typically applied to stone fruit might mitigate foodborne pathogen contamination while extending shelf life.