Archive for «Food safety and quality»

Showing 101–103 of 103

Better marinated products

The most recent research results into marination show that it is the acids that increase the meat’s shelf life – and with the barbecue season well underway that is a very interesting piece of information.

New research changes views on food safety

A completely new analysis method has provided answers to why it is that Campylobacter bacteria are able to establish colonies in the intestines of chickens. It turns out that the growth of the bacteria is governed by conditions completely different from what the researchers themselves had believed to be the case.

Showing 101–103 of 103