Frank Devlieghere, full professor in food microbiology and food preservation at Ghent University, Belgium.
Listeria monocytogenes infections in Europe are still increasing, despite the quality assurance systems which are nowadays fully implemented in the food industry. In contrast with that, the European food industry has to answer to the demand for milder preserved foods with less or no additives to be added and less … Continue reading
“Bacteriophages are specific to a certain bacteria. It is an extra tool that we have in the market fight specific microorganisms, in our case, Salmonella”. Amilton de Mello Interview July, 2016 Professor Amilton de Mello is the Meat Science and Food Safety Program Leader at the University of Nevada, Reno. He … Continue reading
James L. Marsden, Ph.D. Regent’s Distinguished Professor, Food Safety & Security, Kansas State University
“LISTEX is a game-changer in listeria control. It adds an extra layer of protection, an extra step that makes contamination much less likely to occur.”
“In spite of extreme diligence in our safety programs, we still consider the threat of Listeria monocytogenes to be one of the worst we face. We keep up to date on new safety technologies and this seemed a distinctly elegant tactic. We were already using a spray-in-bag system with products … Continue reading
“When the USDA approved LISTEX as a processing aid, we jumped on it. We felt it was an innovative treatment, and we liked the fact that it is applied topically. It allowed us to improve our food safety standards without compromising key attributes of our product, such as flavor and … Continue reading
“We’re producing minimally processed, top quality products and we wanted a ‘clean’ label. Listex is a natural biophage that helped us achieve that goal.” The time between exiting the hot dog peeler and packaging is generally short but Listeria is well suited to this production environment. Cold temperatures don’t disturb … Continue reading