Chlorine to treat fresh produce could be ineffective Chlorine can make foodborne pathogens undetectable according to research by the University of Southampton. Findings may help explain past outbreaks of Salmonella enterica and Listeria monocytogenes linked to produce. Many bacteria enter a viable-but-nonculturable (VBNC) state in response to environmental stresses. VBNC … Continue reading →

Salmonella no longer falling in the EU The declining trend of salmonellosis cases in the EU has levelled off according to the annual report on zoonotic diseases published in december of last year. Cases of Salmonella Enteritidis acquired in the EU have increased in humans by 3% since 2014 says … Continue reading →

IAFP’s 13th European Symposium on Food Safety Micreos is proud to present its participation in the IAFP’s 13th European Symposium on Food Safety. Here Micreos’ own Prof. Steven Hagens will present a full session around phages, discussing the possibilities and limitations of bacteriophage-based technology in biosensors and biocontrol in the … Continue reading →

FSANZ approves Salmonelex™ as processing aid against Salmonella  Wageningen, The Netherlands, May 25, 2016 – Food Standards Australia/New Zealand (FSANZ) has approved Salmonelex™ as processing aid against Salmonella. Salmonelex™ is the second phage product for food safety accepted in Australia and New Zealand after an earlier approval of Listex™ against … Continue reading →

Phage technology can prevent contamination with pathogens like Listeria and Salmonella during food production processes. Micreos has developed and registered several ‘green’ processing aids based on phage technology. A large American supplier of turkey meat has started treating its poultry products with these all-natural, organic products. “Phage technology has many … Continue reading →