Researchers at ETH Zurich have discovered a new life form of Listeria. The cause of severe food poisoning can get rid of their cell wall and assume a so-called L-shape. Surprisingly, the bacteria can not only survive but even multiply in this state.

Around 20 years ago, many people in Canada have died from an epidemic caused by Listeria-contaminated milk. Doctors and scientists were faced with a big puzzle. They were able to detect the Listeria (Listeria monocytogenes) on the farm from which the milk originated as well as in the patient. However, in the milk in question, researchers were unable to find the causative agents of dangerous food poisoning. Scientists at ETH Zurich around Professor Martin Loessner got to the bottom of the mystery and explored the ways of life of Listeria. In a recent work just published in the prestigious journal "Molecular Microbiology", they reveal something astonishing: Listeria can adapt their shape by building or dismantling their cell wall.

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New BfR leaflet to protect against infection

About the protection from Campylobacter infections from food informs a new consumer leaflet of the Federal Institute for Risk Assessment (BfR). Infections with these bacteria are reported most frequently in Europe. In Germany more than 60.000 cases are registered annually. Particularly frequently, children infected under five and young adults. The consequences are diarrheal diseases, in individual cases, however, severe neurological disorders or arthritis. "Because Campylobacter mainly found in raw poultry meat, anyone who cooks himself, during the processing of special attention to the kitchen hygiene," says Professor Dr. Dr. Andreas Hensel, President of BfR. Infections with Campylobacter, the campylobacteriosis can, thus be avoided by simple means.

Campylobacter are found worldwide in domestic and farm animals and in the environment. Will often land already during milking or slaughter on the food. Particularly frequently Campylobacter present in raw poultry meat. Much more rarely, the pathogen is found in raw milk and in beef and pork. Through lack Küchenhygiene the germ can also penetrate into other foods.

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With electronic nose also the boar on the trail

The metal oxide sensor detects the volatile compounds.

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On the 01. May 2009 has officially launched the European Network of Excellence "High Tech Europe". This initiative, currently comprising 22 European research organizations, industry associations and companies, is coordinated by the German Institute of Food Technology (DIL) based in Quakenbrück. The network is part of the 7. EU Framework Program.

The aim of this cooperation is to make innovative knowledge - in particular the latest findings in biotechnology, nanotechnology and information and communications technology - available to small and medium-sized companies in the food industry, thus strengthening them for global competition.

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BfR status seminar on cadmium in the food chain

Cadmium is undesirable in food, because it can damage health. The European Food Safety Authority (EFSA) has derived in January 2009 a new value for the lifelong tolerable weekly intake of the heavy metal. This is with 2,5 micrograms per kilogram of body weight significantly below the previously relied amount of 7 micrograms, once by the World Health Organisation (WHO) derived provisionally.

EFSA has identified in an EU-wide estimate that consumers are only just having their usual food consumption below the new tolerable intake. In certain regions and population groups the cadmium intake is higher, however. In particular, consumers who eat a lot of grains and vegetables can exceed this value.

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Braunschweiger researchers develop new method for the production of sugar acids

Scientists at the Johann Heinrich von Thünen Institute (vTI) in Braunschweig have developed an innovative method by which various sugars such as dextrose or lactose can be converted into organic acids, which have great potential for industrial use. Furthermore, they report in the current issue of Research Reports, the scientific journal of the Senate of the Federal Research Institute. Catalysts of tiny gold particles are the key to success in the new synthesis method.

Sugar acids ordinary everyday in many different areas. The gluconic produced from glucose serves as a retardant for concrete, is used as an acidity regulator in the cosmetic and food industry, is in the paper industry for use and is also in the pharmaceutical industry is important because are better absorbed with their trace elements such as zinc and calcium from the body ,

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In Europe, farmers and growers often have their processing waste disposed of for a fee. Thereby a big energy potential is lost. In order to facilitate access to meaningful information on the production of biogas and case-specific calculations, ttz Bremerhaven, together with companies, operators of biogas plants, research partners and associations, has created a multifunctional platform and flexible calculation models in the Agrobiogas project. The follow-up project FARMAGAS will now also bring this information to the under-represented in biogas production new EU countries.

A sustainable and rewarding method for the production of biogas is characterized by various factors and requires process know-how - substrate, implementation and result must be in balance. Through targeted knowledge transfer, this should be done in 7. Research Framework Program of the EU-funded FARMAGAS project to promote the spread of anaerobic digestion of agricultural residues in Eastern Europe. Biogas profile, pH and the regional availability of resources determine the choice of substrate. Freely available software facilitates the smooth coordination of these factors. Because the data was collected through hands-on testing, it provides meaningful recommendations to potential users. Decision-making can be facilitated by action guidelines and an investment calculation. These materials were developed in the Agrobiogas project, which ensured know-how transfer through training measures in the participating EU countries.

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Scientists at the Max Rubner Institute examine milk

"The results of vitamin determination in ESL milk can be the effect summarize that the present study - compared to short-term heated milk - no evidence of lower concentrations of vitamins in ESL milk has provided." This is one of the conclusions that draw scientists from the Max Rubner Institute at Kiel from the investigation of 30 17 milk samples from companies in the German dairy industry. It could be stated in summary that ESL milk - should be regarded as high-quality food - regardless of the manufacturing process.

Milk samples from the common production methods, of briefly heated milk (commonly referred to as "fresh milk"), differently produced ESL milk and ultra-high temperature milk (UHT milk) were compared. The results thus represent a snapshot of the quality of drinking milk in Germany. As the Kiel researchers found, from a microbiological and hygienic point of view, there are no relevant differences between traditionally produced "fresh milk" and ESL milk. Depending on the manufacturing process used, ESL milk, on the other hand, has differences in the state of the whey proteins and in the furosin content - parameters that are suitable for the analytical differentiation of milk types. Whey proteins are denatured differently depending on the production process, whereby it must be emphasized that the denaturation of whey proteins does not represent a loss of nutritional value. Furosin is an indicator that detects the Maillard reaction between proteins and sugar that takes place when foods are heated. If ESL milk is produced using a high-temperature process, the milk has a higher furosin content than milk that has been filtered through microfiltration to reduce germs. A process that is always supplemented by heating.

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Researchers at the University of Technology Sydney are resurrecting a highly efficient 1970 air conditioning technology in Australia. It has the potential to save large amounts of energy.

The team around John Dartnell at the Faculty of Engineering and Information Technology relies in his work on the process of so-called indirect evaporative cooling. Originally, this technology was developed by Don Pescod, scientist of the Commonwealth Scientific and Industrial Research Organization (CSIRO). It was mainly used for cooling telephone exchanges in remote areas. However, limited commercialization and development in the 1980 years and the changing telecommunications technology brought a temporary end to Pescod's development.

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Prerequisite is the measurability

Well marbled pork chops are associated with positive traits such as tenderness, juiciness and aroma. An intramuscular fat content (IMF) from 2 to 2,5 percent is desired. In reality, usually only an IMF of one percent is achieved. Dr. Daniel Mörlein from the Department of Livestock Sciences in Göttingen attributes this to the strong cultivation of the usual pig breeds in favor of a high meat content.

At the department's founding colloquium in mid-June, he argued that the IMF should be included as a parameter in a quality-oriented payment and marketing system. The prerequisite is, however, the measurability of the fat content with a non-destructive method that works simultaneously fast and cost-effective and delivers sufficiently accurate results, preferably online in the slaughter process.

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Scientists at the Max Rubner Institute demonstrate hygienic quality

"Mini Salamis are classified in principle as a microbiologically stable raw sausage with good maturation and production technology due to manufacturing technologies," says Dr. Manfred Gareis, head of the Institute of Microbiology and Biotechnology of the Max Rubner Institute, the result of two years of study. All products were purchased commercially and studied by scientists, were microbiologically not objectionable. Even in Salamis, which - in the context of the research project - during production were deliberately inoculated with dangerous germs, the end of the process no more charges could be detected.

After a nationwide accumulation of salmonellosis occurred in children in summer 2007, a study was initiated by the Federal Ministry for Nutrition, Food and Consumer Protection (BMELV). For the trade study were 2008 and in January 2009 206 total Minisalami products of different categories (smoked, ripening, mold-ripened) of 15 different manufacturers purchased and analyzed. The pleasing result that in any of the samples of salmonella were found. This was an indication of the good quality of the materials used and the consistently good ripening and manufacturing technology, the MRI scientists.

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