Tag: emerging technology
AU: Cold plasma used to kill pathogens on fresh produce
Fresh Plaza: [Cold plasma] has the capacity to kill microbial pathogens on the surface of fresh produce and nuts without leaving any chemical residues. Other spoilage-causing moulds can also be suppressed, offering a longer shelf-life and reduced food waste.
Read the full article at the Fresh Plaza website
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HORT FRONTIERS / SUPERCHARGED AIR TECHNOLOGY from Hort Innovation on Vimeo.
Tag: emerging technology
CA: Phage-based bioactive paper a safe Breakthrough for detecting bacterial pathogens in food
Global Food Safety Resource: Bacteriophages (phages) have been deployed as a promising technology to control the growth of various foodborne bacteria since their discovery early in the 20th Century. Lytic phages are viruses—mostly from 20 to 200 nanometres in diameter—that can infect and replicate within bacteria in a strain-specific manner. When a key number of phages accumulate in the cell, they will lyse (dissolve) the bacterial cells. The key to their specificity are the proteins in their tail fibres which recognize receptors on the surfaces of bacterial cell walls.
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US: Faster checkout with invisible barcodes? New Seasons will give it a try
Oregon Live: Nearly everything on supermarket shelves comes with a barcode. Those black-and-white lines make checkout straightforward and reliably consistent. Not necessarily fast, though. Those tiny barcodes often take a second or two for scanners to locate, even with skilled checkers running them across the scanner.
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AU/NZ: Nanotechnology and food
Food Standards Australia New Zealand:Â Nanotechnology describes a range of technologies used to manipulate materials that are generally less than 100 nanometres (nm) in size in one dimension. One nm is one billionth of a metre.
There is little evidence to suggest nanotechnologies are being used in the food industry on a wide scale, although a lot of research is being undertaken on potential applications. Future applications of nanotechnologies could include nanostructured food products, nanoscale or nano-encapsulated food additives, or food packaging with improved properties. There are, however, certain foods including food additives that naturally contain nanoscale particles.
Nanoscale materials are not new. Food is naturally composed of nanoscale sugars, amino acids, peptides and proteins, many of which form organised, functional nanostructures.
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