Real-time PCR

Summer is peak season for salmonella – and it’s not only eggs and poultry that are affected. All companies involved in the manufacture or processing of food should be alert.

Contamination with the yeast Saccharomyces cerevisiae var. diastaticus (often shortened to S. diastaticus) is currently a hot topic in the beer industry. Breweries worldwide are affected. For [...]

Did you eat fish on today’s International Sushi Day? Then it is quite possible that you have not been served the exact fish that you have ordered. Several recent studies show that adulteration [...]

Listeria is currently causing problems in many places: in Europe, frozen corn was recalled; melons led to illness and death of several persons in Australia; and South Africa is experiencing the [...]

In general, beer is not a likely habitat for microbes: alcohol content, low pH value, CO2 and hop compounds make beer a rather hostile environment for most microorganisms. However, some bacteria [...]

Dekkera bruxellensis yeast, among winemakers and brewers also known as Brettanomyces bruxellensis (or „Brett“for short), strongly influences the flavor of wine and beer. The change in taste is [...]

Last year, a study on food fraud attracted attention in Europe: one out of three fish dishes wasn’t what is said on the menu. Consumers and authorities were alarmed and called for stricter [...]

Ever since the horsemeat scandal it is clear that our food isn’t always what we think it is. Food fraud cases emerge again and again – and consumers are increasingly concerned. Here are five food [...]

Verotoxin-producing EHEC bacteria are a common cause of food-borne infections. Here’s what food producers should know about the risk associated with the pathogen and the methods of detection.

Dekkera bruxellensis is considered the most important spoilage yeast in the wine industry. It causes severe off-flavors of sweat, leather or horse. Early detection of a possible contamination is [...]