The unknown mixture of milk from different species is a common fraud in the cheese sector. The different prices of milk species tends to adulterate the expensive with those of lower cost. This adulteration is especially important for cheese makers, not only for economical reasons, but also because unknown milk mixtures produce changes in the final sensory properties and reduce the product quality. Besides, cheese producers need to assure that pure cheese does not contain milk from other species for labelling purposes.

Chinese, German and north American researchers has been able to produce what varieties compatible for celiac patients. Gluten is a complex mixture of several proteins known as gliadins. In a single bread wheat variety is comprised of up to 45 different gliadins. Some of these proteins induce an autoimmune reaction in celiac patients. The only effective therapy is strict dietary abstinence from food with gluten, but is quite difficult to comply with. Besides, following a gluten-free diet has adverse influence on gut microbiota causing digestive problems. In this work, researches have been avoiding the expression of the enzyme that controls the synthesis of some gliadins. These wheat varieties showed a 76.4% reduction in celiac response gliadins. It is has claim that these modified wheat would be able to bake food suitable for celiac patients. In addition patients would allow consume non immunogenic gluten avoiding adverse effects of a gluten free diet.

More than 100 participants gathered at the first conference organized by the Società Italiana Ricerca Applicata Molluschicoltura  (SIRAM) at the University of Teramo in Italy.

Once again the shellfish growers gather together at the ASSG annual conference in Oban, Scotland.

The First Distributor’s Meeting organized by ZEU INMUNOTEC took place in Barcelona last October.  Distributors from Asia, America and Europe attended the event.

Bacterial starter cultures are fundamental for sausage fermentation. These lactic acid bacteria ferment the raw meat and guarantee that final product is acidic enough to kill pathogens that might have existed.

The Food Safety and Standards Authority of India assessed a milk analysis over 33 states founding nearly 70% of milk samples were contaminated. The survey showed fraudulent manipulation since diluting milk in water from adding skimmed milk powder, glucose, hydrogen peroxide or detergent.

Single Laboratory Validation of A Ready-to-Use Phosphatase Inhibition Assay for Detection of Okadaic Acid Toxins

OkaTest, based on a phosphatase inbhibition assay and manufactured by ZEU-INMUNOTEC, fulfils  the Regulations (2074/2005 and 15/2011) requirements and can be used for detection of Okadaic Acid group toxins (OA, DTX1,DTX2, DTX3 including their esters).