Recent cases of food poisoning (in 2019) due to Salmonella and Listeria show that appeared in the media have highlighted the importance of the control and analysis of pathogens (Listeria monocytogenes and Salmonella) and the consequences for consumers and companies in the food sector. They have been serious cases, like 5 dead from eating sandwiches in the hospital in the UK, 5 dead by consuming trout and smoked salmon or French Government stopped the production of a cheese company after finding Listeria in their products.
Salmonella or Listeria monocytogenes can cause your business closure
Jul 30, 2019 9:55:15 AM / by ZEULAB S.L. posted in food pathogens, food security
Detection of antibiotic residues in feed: from farm to fork
Feb 26, 2015 1:43:36 PM / by admin posted in antibiotic free chicken, antibiotic free meat, antibiotic residue in meat, antibiotic residues, Antibiotic resistance, antibiotic resistant bacteria, antibiotic testing, Antibiotics, antibiotics in chicken, Antibiotics in feedingstuffs, antibiotics in food, antibiotics in meat, antibiotics in our food, antimicrobial resistance, Detection of antibiotic residues in feed, e-reader, food quality testing, Food Safety Safe food, food security, Inhibition test, Maximum residue limit, MRL, Safe on food, screening method, veterinary drug residue testing, zeulab
The use of antibiotics with therapeutical or prophylactical purposes is a common practice in livestock. These antimicrobials are often administered to food animals through medicated feedingstuffs.
Medicated feedingstuffs may be defined as mixtures of veterinary medicinal products and feed intended to be fed to animals because of their therapeutic or preventive features. Antimicrobial products that are part of medicated feedingstuffs must have been authorised for the animal species which the feed is administrated to and must also be included in Council Regulation 2377/90.
The presence of antibiotic residues in meat could affect production and food security of sausages
Sep 10, 2012 2:02:45 PM / by admin posted in Antibiotics, antibiotics in meat, Explorer kit, food security
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.