Researchers develop mathematical model to prevent botulism
Food producers can use a mathematical model developed at the National Food Institute, Technical University of Denmark, to ensure their products do not cause botulism. It is the most comprehensive model of its kind.
For years, food producers who make lightly preserved, ready-to-eat food have had to follow a set of guidelines to stop growth of Clostridium botulinum bacteria and production of a strong neurotoxin. The toxin can cause a serious illness called botulism.
For refrigerated products, the guidelines for controlling Clostridium botulinum indicate that the water contained in the products should have a salt content of at least 3.5%. Unfortunately, this hampers efforts to develop salt-reduced products, even though such products would benefit public health, as most consumers eat more salt than recommended.
May 12, 2021 06:19 PM EDT
In April, Undercover footage that is very disturbing to watch was revealed from a Spanish research facility that experiments on non-human animals. Cruelty Free International (CFI) released the footage that was recorded at Madrid-based Vivotecnia. It revealed numerous cases of clear cruelty, some of which may have been against the rule.
Increasingly, however, scientists are searching for alternatives to such testing. Here are 7 groundbreaking instances.
(Photo : Pixabay)
1. Hormone-like Substances Test
The German Centre for the Protection of Laboratory Animals (Bf3R), which is among the German Federal Institute for Risk Assessment (BfR), has initiated a test to help in identifying the effect hormone-like substances have on human cells. There are various chemicals that can disturb or interfere with the hormones of the human body - the endocrine system - and lead to health problems. These are called endocrine disruptors.
Denmark’s Food Nation will hold a Global Food Talk on World Food Safety Day 07/06/2021
Food Nation will hold a Global Food Talk for World Food Safety Day on 7 June, 13:00-14:00 CEST with Denmark’s Minister of Food, Agriculture and Fisheries, Rasmus Prehn, and leading high-level profiles from the Danish and international agriculture and food scene.
Food safety saves lives. It is not only crucial to food security but also plays a vital role in reducing foodborne diseases. Numbers from the World Health Organization estimate that 600 million people fall sick of foodborne illnesses every year which also causes 420 000 preventable deaths every year.
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Disturbing undercover footage from a Spanish research facility that tests on non-human animals came to light in April. Cruelty Free International (CFI) published the footage recorded at Madrid-based Vivotecnia. It showed numerous cases of apparent cruelty, some of which may have fallen foul of the law. EU law dictates that research facilities must choose methods of testing that cause the least amount of pain and suffering. Yet CFI recorded Vivotecnia staff, for example, drawing blood out of the eyes of conscious rats. CFI said the procedure should happen under anesthesia. Previous CFI investigations have shown “barbaric” mistreatment at other labs in the EU too.
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Researchers at the National Food Institute have come up with a solution that can help combat both food loss and food waste: They have generated a natural lactic acid bacterium, which secretes the antimicrobial peptide nisin, when grown on dairy waste.
Nisin is a food-grade preservative, which can extend the shelf life of foods, and thus can be used to reduce food waste. The discovery also makes it possible to better utilize the large quantities of whey generated when cheese is made.
Nisin is approved for use in a number of foods, where it can prevent the growth of certain spoilage microorganisms as well as microorganisms that make consumers sick. It can for instance inhibit spore germination in canned soups and prevent late blowing in cheeses without affecting its flavour.