Like it or not, today’s consumers want safe foods without complicated, unrecognizable chemicals and preservatives to ward off bacteria, mold and spoilage. Butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA). They’ve been around for a long time and are still in use today as preservatives. Use either of them, and some consumers … Continue reading →

Yesterday, on the 7th of september Mark Offerhaus held a pitch on the Making Waves event. It regarded endolysin technology, a technology highly similar to phage technology used in PhageGuard. Endolysins are the enzymes produced by Phages. We were voted the best Dutch innovation. The Netherlands delegates Micreos with the … Continue reading →

Hot topics in food microbiology conference Conference: 17 – 18 October 2017 Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK Members of Campden BRI: £350 + VAT Non–members: £450 + VAT Group discounts available on request. Contact Marcelle Cowley or Fiona Cawkell. Conference summary; microbiological issues Food poisoning and spoilage … Continue reading →