Real-time PCR

Listeria is a hot topic these days – not only in Germany. The risk posed by these pathogenic bacteria is often underestimated.

Brettanomyces yeasts cause the so-called “Brett“ off-flavor: an unpleasant smell of horse stable, leather, sweat or even urine. Early detection of a possible contamination is of great interest [...]

In general, beer is not a likely habitat for microorganisms: the alcohol content, the low pH value, the anaerobic atmosphere, the hop bitters and the limited nutrient supply make beer a rather [...]

Deceptive labelling, prohibited additives or the substitution of expensive ingredients with cheaper components: During a global raid against food fraud, Interpol seized counterfeit goods worth [...]

Salmonella is the most common cause of food poisoning in the EU with over 100,000 reported illnesses every year. During the warm months, the number of cases increases.

It’s a report that causes concern: a recent investigation found that every second chicken sold in Germany is contaminated with diarrhoea-causing Campylobacter. Here’s what you should know about [...]

In order to protect allergics, allergenic ingredients must be labelled. When testing for allergens in food, most laboratories use immunological methods such as ELISA. The use of PCR in allergen [...]

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 [...]