The SMARTBIOME platform combines high‑resolution DNA sequencing with bioinformatics and data science, an exclusive spoilage knowledge base, and expert consulting services to translate microbiological data into actionable insights.
The scientific opinion was published to provide a scientific basis for possible amendments to existing requirements in EU legislation for food business operators on the freezing of meat.
A recent study of Pseudomonas spoilage microorganisms isolated from dairy products in Spain identified the presence of highly biofilm-forming, antimicrobial-resistant (AMR) strains, presenting challenges for dairy industry control strategies, and posing the risk of transfer of AMR genes to pathogenic foodborne bacteria.
New artificial nose technology developed by the Norwegian University of Science and Technology (NTNU) could make it possible to reliably detect and identify spoiled and damaged food through smell.
Food spoilage is the result of several factors, one of which is the level of moisture in the food. Flash freezing can be used to reduce spoilage in plant-based milk. Several interventions can improve quality and safety, especially with regard to packaging.
A recent study has demonstrated the superior capability of “electronic tongue” (e-tongue) technology when detecting spoilage microorganisms in wine, in comparison to traditional human sensory evaluation.
An Auburn University researcher has been awarded a patent for a color-changing sticker that goes on packaging and indicates when a meat product has spoiled.
A newly developed biosensor measuring hypoxanthine, a compound that is produced during the process of decomposition, is able to accurately and efficiently determine the freshness of meat.
Two complimentary studies funded by the Center for Produce Safety (CPS) are using genomic sequencing technology to examine how storage conditions affect microbial growth on pears, with a focus on Listeria monocytogenes.
Spoilage bacteria Pseudomonas are able to survive thermal processing methods commonly used in meat production and can grow in refrigerated, vacuum-sealed packaging with little to no oxygen, according to a recent study.
