Articles of Interest

May 25, 2017  |  by Gil Bakal, Managing Director, A&B Ingredients and Alex Diaz, Export Manager, Vedeqsa  |  Source: Food Quality & Safety

As more and more food products are produced on a large industrial scale and distributed over extensive geographic areas, the concerns regarding quality and food safety throughout the shelf life of the product have become more and more critical. Effective control of bacterial growth is a constant concern due to the risk of spoilage and food-borne disease. The federal government continually estimates that 76 million cases of food-borne illnesses occur each year in the U.S. alone, resulting in 300,000 hospitalizations ... Read more →

October 27, 2016  |  by Woodcock NH(1), Hammond BH, Ralyea RD, Boor KJ.  |  Source: Short communication: Nalpha-lauroyl-L-arginine ethylester monohydrochloride reduces bacterial growth in pasteurized milk.

Author information: (1)Department of Food Science, Cornell University, Ithaca, NY 14853, USA. Effective strategies for extending fluid milk product shelf-life by controlling bacterial growth are of economic interest to the dairy industry. To that end, the effects of addition of l-arginine, Nalpha-lauroyl ethylester monohydrochloride (LAE) on bacterial numbers in fluid milk products were measured. Specifically, LAE was added (125, 170, or 200 mg/L) to conventionally homogenized and pasteurized 3.25% fat chocolate or unflavored milk products. The treated milks and corresponding untreated controls were held at 6 degrees ... Read more →

March 23, 2016  |  by Sarah Buckleitner, Mississippi Agricultural and Forestry Experiment Station  |  Source: http://msucares.com/news/print/agnews/an16/20160108.html#.VvMBeOYT-Q4.email

Scientists at Mississippi State University are working to rid poultry products of bacteria that can cause foodborne illness before they leave the processing plant. Foodborne illness is a serious concern among producers, processors and consumers. Each year, a million people in the U.S. contract foodborne illnesses from Campylobacter jejuni, or C. jejuni, common bacteria found in healthy poultry and cattle. MSU scientists recently tested the use of lauric arginate, a naturally derived, antimicrobial compound approved by the U.S. Department of ... Read more →