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Sandra Stringer

Is sous vide cooking safe?

The Institute of Food Research (IFR) has been undertaking research for the Food Standards Agency to establish if the cooking technique sous vide is safe.  Sous vide uses lower temperatures to improve food quality and could be a step closer to being more widely adopted after Institute of Food Research scientists assessed the steps needed […]

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Salmonella Typhimurium

Modelling salmonella growth to produce safer pork

Salmonella infections are among the most common bacterial causes of food-borne gastroenteritis in humans, with a number of different potential sources including meat, eggs, and fresh produce. In the EU, up to 20% of human salmonellosis cases are thought to be due to consumption of contaminated pork products.  Most EU countries have established programmes to […]

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