top

Archive | November, 2014

False coloured scanning electron microscope (SEM) image of Campylobacter cells attached to chicken juice on a glass slide.

The trouble with Campylobacter

The anticipated publication by the Food Standards Agency (FSA) of specific retailer’s levels of Campylobacter bacteria on chicken meat tomorrow has brought the issue back to the forefront of consumers’ minds. Listen to Dr Arnoud van Vliet explain the problems with Campylobacter and the current research being undertaken at IFR Campylobacter is the most frequent […]

Contact Us

For media enquiries, expert comment or more information please contact: andrew.chapple@ifr.ac.uk
+44 (0)1603 251490
Continue Reading
Totalfood 2014

Total Food 2014 Conference

Over 100 delegates attended the BBSRC-sponsored Total Food 2014, an international conference on the sustainable exploitation of agri-food co-products and related biomass. Hosted by the Institute of Food Research, under the auspices of the Royal Society of Chemistry (Food Group), the conference presented the latest research on how to extract potentially valuable compounds from food chain […]

Contact Us

For media enquiries, expert comment or more information please contact: andrew.chapple@ifr.ac.uk
+44 (0)1603 251490
Continue Reading
Campylobacter cells attached to chicken juice on a glass slide

How Campylobacter exploits chicken ‘juice’ highlights need for hygiene

A study from the Institute of Food Research has shown that Campylobacter’s persistence in food processing sites and the kitchen is boosted by ‘chicken juice.’ Organic matter exuding from chicken carcasses, “chicken juice”, provides these bacteria with the perfect environment to persist in the food chain. This emphasises the importance of cleaning surfaces in food […]

Contact Us

For media enquiries, expert comment or more information please contact: andrew.chapple@ifr.ac.uk
+44 (0)1603 251490
Continue Reading
Dr Thomas Wilhelm

New peptide identification method to cope with unexpected modifications.

Current methods of identifying proteins are based on breaking down proteins into constituent smaller peptides, and matching patterns of peptide fragments to corresponding patterns from known peptides, or to theoretical predictions of these patterns. Where a database match is not possible, de novo sequencing of the amino acids in the peptides can be used to […]

Contact Us

For media enquiries, expert comment or more information please contact: andrew.chapple@ifr.ac.uk
+44 (0)1603 251490
Continue Reading