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... for the first time in its 100 year history, the international association for food protection (iafp) is bringing its international forum to australia ... the securing global food safety conferencence is to be held on 26 – 28 september 2011 in melbourne ... the event also incorporates the 14th australian food microbiology conference, and is presented by the iafp, the australian institute of food science and technology inc (aifst) and the international commission on microbiological specifications for food (icmsf) ... the conference provides food safety professionals with a forum of international and local expertise in which to exchange information and learn more about protecting food supplies ... conference topics will look at the management of food safety systems in manufacturing, international trade, the supply chain, primary production as well as foodborne disease epidemiology, foodborne hazards updates and the role of the laboratory in food safety ... there will be ample opportunity to exchange information on the current state of play for microbiological and other food hazards, enhancing the effectiveness of systems used by industry and government to manage food safety and challenges faced by individuals and organisations in securing a safe global food supply ... australia’s food regulation system will be explored, with the three tiers of government represented by steve mccutcheon (food standards australia new zealand), dr john carnie (chief health officer, department f health, victoria) and mark saunders from the local government sector ... au, and click on the securing global food safety conference link

... salmonells bacteria the france-based company said its vidas up salmonella assay uses recombinant bacteriophage proteins which “offer best-in-class specificity and sensitivity for the targeted capture and detection of salmonella bacteria in food and environmental samples” ... it is able to detect low levels of salmonella, with biomerieux claiming it is among the swiftest and easiest to use tools available for the screening of the bacteria in both environmental samples and standard and large food samples ... lawrence goodridge, associate professor of food microbiology, colorado state university ... ” food safety boost salmonella bacteria can lead to salmonellosis - to one of the most common global intestinal infections ... “food pathogen detection methods utilizing bacteriophage technology can provide food producers with the ability to detect bacterial pathogens present in their products with unprecedented speed and reliability,” said jean-marc durano, company corporate vice president for industrial microbiology

... lord jeff rooker, the chair of the food standards agency, has announced four new appointments to the advisory committee on the microbiological safety of food (acmsf) ... the new members, appointed until 31 march 2015, are: dr roy betts, head of food microbiology, campden bri ms jenny hopwood, company microbiologist, marks & spencer dr goutam adak, head of epidemiological services, health protection services professor jim gray, professor of clinical virology, university of east anglia dr roy betts is responsible for managing a food microbiology team involved in research and testing and is routinely involved in food industry crisis management situations ... ms jenny hopwood is responsible for the microbiological food safety of marks & spencer foods ... she has worked extensively in protein and produce agriculture, chilled and frozen food processing and worked with many different food manufacturing processors in the food industry ... he also has experience in quality assurance within a diagnostic laboratory, molecular microbiology and rna virus evolution

... the fermentation of coconut cream with yeast could produce high quantities of natural flavour compounds for food applications, according to new research ... the study, published in the international journal of food microbiology, suggests the products from coconut cream fermentation by the yeast kluyveromyces lactis kl71 (k ... lactis) could be used as novel flavouring bio-ingredients for in food products

... a new study, published in the journal international journal of food microbiology, suggests that selecting functional adjunct bacteria cultures with specific flavour forming properties could help to produce new artisan cheeses that can diversify the cheese market

... agency chair lord jeff rooker has announced two new appointments to the advisory committee on the microbiological safety of food (acmsf) ... the two new members are: david mcdowell, professor of food studies, university of ulster david nuttall, catering manager, harper adams university college professor mcdowell leads the food microbiology research group at the university and the main focus of his academic career has been food microbiology research, research evaluation, technology transfer, teaching, and the development and dissemination of food safety policy ... he has a wide range of experience in the application of food safety in the catering sector internationally and regularly lectures on food safety at the university

... writing in the journal of the science of food and agriculture, munich university scientists report that amaranth-based sourdough fermented using lactobacillus helveticus showed the best sensory scores ... a review published in the journal food microbiology indicated that sourdough could help solve the gluten-free issue ... lead author of the review prof elke arendt from the school of food and nutritional sciences, university college cork told foodnavigator recently: “sourdough has a lot of potential, particularly from a flavour and structure perspective

... the production of teff or buckwheat sourdoughs yielded lactic acid bacterial strains and yeasts not present in the commercial starter cultures, which may see industrial-scale gluten-free sourdough production become a reality, according to findings published in the international journal of food microbiology ... “the results of our study show that not all lactic acid bacteria and yeast strains present in commercial starters are suitable for the fermentation of buckwheat and teff sourdoughs, developed by continuous back-slopping,” wrote the researchers, led by professor elke arendt from the school of food and nutritional sciences, university college cork ... only recently, professor arendt co-authored a review in the journal food microbiology on the how sourdough could help solve the gluten-free issue

... writing in the international journal of food microbiology the researchers therefore collected 141 alicyclobacillus isolates from different drinks for study

... the bean starch also reduced the crumb hardness of the test bread, and boosted its elasticity, potentially offering a better texture in the final loaf, according to findings published in the journal of food processing and preservation ... ” the findings could lead to enhanced products for the blossoming gluten-free food market, worth almost $1 ... may current commercially available gluten-free breads are based mainly on starch, and are “characterised by low quality, exhibiting poor crumb and crust characteristics as well as poor mouth feel and flavour”, according to gluten-free researchers from the university of cork (food microbiology, vol