Food safety

Monash Food Innovation: Empowering the Future of Food

By foodmicrobiologyacademyPosted on May 27, 2025Posted in Food Microbiology & ScienceTagged artificial intelligence, food microbiology, food preservation, Food safety, food science, foodborne disease, gut microbiome, microbiology, precision fermentationNo Comments

Innovation is reshaping the global food landscape, driven by rising consumer expectations, technological advances, and the need for sustainable solutions. At the center of this evolution is Monash Food Innovation (MFI), a strategic initiative of Monash University and Silver Sponsor of this year’s World Food Safety Day Coursework Student Symposium. Since its inception, MFI has served as a hub for cross-sector collaboration, helping businesses bring fresh, future-proof ideas to life. Driving Innovation in Food Monash Food Innovation plays a pivotal role in accelerating transformation within the food and beverage sector by offering a platform where scientific research, market insights, and design-led thinking intersect. Founded in 2016, MFI was designed to position Monash University as a global leader in food innovation, and it has delivered on that vision. Through its end-to-end innovation model, MFI supports clients from the earliest stages of concept development all the way to commercial launch. This includes helping businesses identify unmet market needs through consumer research, developing and prototyping new products using cutting-edge technology, and refining go-to-market strategies with real-time shopper testing in virtual store environments. Whether it’s start-ups, SMEs, or large multinational brands, MFI enables food businesses to work smarter and faster—de-risking the innovation process and empowering companies to meet modern consumer demands for healthier, more sustainable, and more convenient food options. A Partner in Success Over the past decade, MFI has collaborated with more than 2,700 businesses across Australia, New Zealand, China, Singapore, and Indonesia. These collaborations span a wide spectrum—from reformulating existing products to meet nutritional guidelines, to developing completely new product categories inspired by consumer trends. MFI’s strategic partnerships have resulted in tangible commercial outcomes, with many of the innovations co-developed through its programs now available on supermarket shelves and in households around the world. These outcomes reflect MFI’s unique ability to translate academic expertise into practical, real-world solutions for industry. By operating as a one-stop shop for innovation, MFI also lowers the barriers to entry for smaller businesses that may not have the in-house capabilities to invest in R&D. Through their access to facilities like Advanced 3D prototyping lab, Eye-tracking tool, Commercial kitchen, and virtual reality store simulations, clients are empowered to test, iterate, and launch products with greater speed and confidence. Celebrating Collaboration and Knowledge Sharing As a proud Silver Sponsor of the World Food Safety Day Coursework Student Symposium, Monash Food Innovation (MFI) proudly champions the development of future food industry leaders. The symposium serves as a dynamic platform where students, academics, and professionals come together to share insights, present research, and explore emerging challenges and innovations in food safety. This collaboration reflects MFI’s core mission—to connect research with industry, accelerate sustainable solutions, and support the evolution of a safer, smarter global food system. The Monash Food Innovation (MFI) reinforces its commitment to education, innovation, and impactful partnerships by engaging with the next generation of food professionals. Supporting initiatives like this symposium event helps strengthen industry knowledge while fostering a community dedicated to solving real-world food challenges.

Will AI Take Your Job in Food Microbiology?

By foodmicrobiologyacademyPosted on March 30, 2025Posted in Food Microbiology & ScienceTagged artificial intelligence, food microbiology, food preservation, Food safety, food science, foodborne disease, gut microbiome, microbiology, precision fermentationNo Comments

This blog article was created with Perplexity.ai, using the following prompt. One major limitation of generative AI for text generation is that they do not understand word counts too well. Aiming for a 1 500 word article, I put an instruction for double that length, yet still failed to reach that target, as the text output was 1 385 words. Outline a 3 000 word blog article on some case studies of current applications of generative AI in food microbiology and AI in more generally in food microbiology, plus possible future applications and potential for AI and generative AI. Artificial Intelligence (AI) and generative AI are revolutionising food microbiology and the broader food industry. This article explores current applications, case studies, and future potential of AI in food microbiology, with a focus on how these technologies are enhancing food safety, quality control, and innovation. Current applications of AI in food microbiology Rapid pathogen detection AI-powered systems are transforming the speed and accuracy of foodborne pathogen detection. A notable example is the use of the You Only Look Once (YOLO) algorithm for identifying bacteria in food samples2. Researchers at UC Davis have developed a technique combining AI and optical imaging to quickly and accurately detect bacteria such as E. coli on romaine lettuce. This method can complete analysis within three hours, a significant improvement over conventional culture-based methods that can take several days2. The YOLO algorithm has shown remarkable precision, accurately identifying 11 out of 12 lettuce samples contaminated with E. coli. Moreover, it can differentiate E. coli from seven other common foodborne bacterial species, including Salmonella, with an average precision of 94%2. This level of accuracy and speed has significant implications for preventing foodborne outbreaks and ensuring food safety. Automated microbial identification AI is also enhancing the capabilities of existing technologies used in microbial identification. For instance, matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF MS) combined with AI-enabled software has achieved 100% accuracy in identifying and classifying two Staphylococcus aureus subspecies4. This combination of advanced analytical instruments and AI algorithms allows for rapid and precise bacterial identification, crucial for both food safety and quality control. Microbiome analysis AI algorithms are increasingly used to analyse gut microbiota data, which has implications for both food science and human health. These tools can process large datasets to establish connections between nutrition, health, and dietary behaviors5. This application of AI not only aids in understanding the complex interactions within the gut microbiome but also supports the development of personalised nutrition plans and dietary recommendations. Case studies of generative AI in food microbiology Precision fermentation Generative AI is playing a crucial role in advancing precision fermentation, a technology used to produce specific molecules, particularly protein-based ingredients, for the food industry. AI tools are being used to rapidly analyse and understand the best genomic edits to apply to microbial strains, improving the yield of desired molecules5. For example, AI algorithms can simulate and optimise the metabolic pathways of microorganisms used in fermentation processes. This allows for the creation of “synthetic cell factories” that can produce specific ingredients with high efficiency. The synergy between AI and synthetic biology is particularly promising for developing novel food ingredients and improving production processes3. Enzyme engineering Generative AI is revolutionising the design and engineering of food enzymes. Traditional methods for improving enzymes often consider only a limited number of parameters and struggle to account for the complex environments in which food processing occurs. AI-assisted design, however, can simulate complex reactions performed by process-aid enzymes in real food processing environments5. This approach significantly reduces computational time and resources compared to traditional physical methods. It allows food scientists to explore a wider range of possibilities in enzyme engineering, potentially leading to more efficient and effective enzymes for various food processing applications5. AI in broader food microbiology applications Food safety and traceability AI is enhancing food safety and traceability throughout the supply chain. Machine learning algorithms can analyse data from various sources, including sensors, drones, and satellite imagery, to monitor crop health, soil conditions, and weather patterns in real-time1. This allows for optimised agricultural practices, reduced resource usage, and increased crop yields, all while maintaining food safety standards. In the processing and distribution phases, AI systems can predict food quality, safety, and shelf life by analysing large datasets. These models help optimise production processes, reduce waste, and enhance product quality by identifying factors that affect food properties and recommending adjustments to production parameters1. Personalised nutrition AI technologies are enabling the development of personalised nutrition recommendations by analysing individual health data, dietary preferences, and genetic profiles. These systems can help consumers make informed choices about their diet, manage chronic conditions, and achieve their health goals1. The integration of AI with microbiome analysis further enhances the potential for truly personalised dietary advice. Food product innovation AI-driven platforms are assisting food scientists in identifying novel ingredients, flavors, and formulations for product development. By analysing molecular structures, sensory profiles, and consumer preferences, AI algorithms accelerate the discovery of new food products and optimise their taste, texture, and nutritional content1. Future applications and potential Advanced predictive modelling The future of AI in food microbiology lies in more sophisticated predictive modelling. AI could potentially simulate complex microbial ecosystems within food products, predicting how different microorganisms interact over time and under various conditions. This could lead to more accurate shelf-life predictions, improved food preservation techniques, and the development of novel probiotic products. Real-time monitoring and intervention As AI systems become more advanced and integrated with Internet of Things (IoT) devices, we may see the development of real-time monitoring systems for food production and storage. These systems could detect microbial contamination or growth as it happens and automatically initiate intervention protocols, significantly reducing the risk of foodborne illnesses. Synthetic biology and food design The combination of AI and synthetic biology holds immense potential for food design. AI could be used to design entirely new microorganisms or modify existing ones to produce specific flavors, textures, or nutritional profiles. This could lead to the creation of novel food products

Cronobacter sakazakii: A Deadly Pathogen with a Complex History

By foodmicrobiologyacademyPosted on March 21, 2025Posted in Food Safety & DiseaseTagged food industry, food microbiology, Food safety, foodborne disease, pathogenNo Comments

This blog article was created with Perplexity.ai, using the following prompt. The initial draft was only about 1 000 words long. Perplexity was then asked to double the length and include information on case histories. It then increased the word count by approximately 50%, as per below. Create a 2000 word blog article on Cronobacter sakazakii. Include information on history, taxonomy, when it changed name from Enterobacter, natural sources of this species, prevalence around the world, some notable outbreaks that are not linked to infant formula, while infant formula is such a common vehicle of infection, some typical case histories to show the clinical presentation and mortality rate, ways it can be controlled and options for treating the disease along with vaccination. Include cited sources of information. Cronobacter sakazakii is a foodborne pathogen that has gained significant attention in recent years due to its association with severe infections, particularly in infants. This comprehensive article delves into the history, taxonomy, prevalence, and clinical significance of C. sakazakii, as well as strategies for control and treatment. Historical Background The story of C. sakazakii begins in 1950 when a strain of Enterobacteriaceae was isolated from a tin of dried milk and deposited in England’s National Collection of Type Cultures (NCTC). This strain, designated NCTC 8155, would later be identified as C. sakazakii biogroup 1 and represents the earliest documented isolate of Cronobacter from a food source7. The first strain isolated from a human clinical specimen was in 1953, but it wasn’t until 1958 that the first documented case of neonatal meningitis occurred7. In 1961, Urmenyi and Franklin reported the first Cronobacter infection, though at the time it was misidentified as a yellow-pigmented Enterobacter cloacae. It wasn’t until 1980 that John J. Farmer III proposed the name Enterobacter sakazakii for this organism, honoring Japanese bacteriologist Riichi Sakazaki. This marked the beginning of a new era in understanding this pathogen and its impact on human health. Taxonomy and Reclassification For nearly three decades, from 1980 to 2007, Enterobacter sakazakii was considered a single well-defined bacterial species with 15 biogroups. However, advances in molecular biology techniques led to a significant taxonomic revision in 2007. The use of 16S ribosomal RNA gene sequencing, hsp60 sequencing, and polyphasic analysis revealed that E. sakazakii isolates actually represented distinct species. DNA-DNA hybridization and phenotyping confirmed these findings, leading to the creation of the new genus Cronobacter. The genus Cronobacter was named after Cronos, the Titan of Greek mythology who devoured his children as they were born – a grim allusion to the organism’s impact on infants. C. sakazakii became the type species of this new genus. Current Taxonomy Today, the genus Cronobacter contains 10 different species: The clinically relevant species can be divided into two groups: The other six species are primarily environmental commensals and appear to be of little clinical significance. Natural Sources and Prevalence C. sakazakii is naturally found in the environment and is particularly adept at surviving in low-moisture, dry foods. Common sources include: A meta-analysis of prevalence studies revealed that Cronobacter spp. are more prevalent in plant-related sources (20.1%, 95% CI 0.168–0.238) compared to animal-originated sources (8%, 95% CI 0.066–0.096)1. Alarmingly, a recent survey in the United States found that approximately 26.9% of homes were contaminated with C. sakazakii, particularly in kitchen settings. Common sites of contamination include: This widespread presence in the domestic environment creates clear opportunities for contamination of food and infant formula, potentially leading to foodborne illnesses. Notable Outbreaks and Case Histories While Cronobacter infections are often associated with powdered infant formula, outbreaks have occurred in various settings and age groups. Here are some notable cases and outbreaks: The Netherlands, 1977-1981 One of the first large series of neonatal infections was reported in the Netherlands, comprising eight cases of meningitis and sepsis over a 4-year period1. Reykjavik, Iceland, 1986-1987 Three cases of C. sakazakii infections in neonates were reported in Reykjavik, Iceland1: Case 1: A male born on March 18, 1986, after 36 weeks of gestation, with a birth weight of 3 144 g. Initially healthy, he was fed breast milk and powdered infant formula. On day 5, his health deteriorated, and C. sakazakii was isolated from spinal fluid and blood. Despite treatment with multiple antibiotics, the patient suffered severe neurological impairment. Case 2: A male born December 14, 1986, with Down’s syndrome, developed a C. sakazakii infection after being fed reconstituted powdered infant formula. Despite treatment, the patient did not survive. Case 3: A male twin born on January 6, 1987, developed a fever on day 6. C. sakazakii was isolated from cerebrospinal fluid samples. Oklahoma City, Oklahoma, 1981 A five-week-old male was admitted to the hospital with fever, grunting, and fatigue. C. sakazakii was detected in cerebrospinal fluid, blood, and urine samples. The patient was treated with antibiotics and discharged in good condition after 14 days1. United States, 2021-2022 Two recent cases highlight the ongoing threat of C. sakazakii infections2: Case 1 (September 2021): A full-term male infant developed fever, irritability, and excessive crying at 14 days old. C. sakazakii was isolated from cerebrospinal fluid. The infant was treated with intravenous antibiotics for 21 days and made a full recovery. Case 2 (February 2022): A preterm male infant in the neonatal intensive care unit developed apneic and bradycardic episodes, temperature elevation, and seizures at 20 days old. Despite treatment, the patient died 13 days after illness onset. Egypt, 2017-2018 A study conducted in Egypt reported 12 cases of neonatal sepsis caused by C. sakazakii out of 100 cases examined. This marked the first reported cases of C. sakazakii-induced neonatal sepsis in Egypt3. Infant iormula as a vehicle of infection Powdered infant formula (PIF) has been a common vehicle for C. sakazakii infections in infants for several reasons: In the 2021 case mentioned earlier, whole genome sequencing (WGS) revealed that the C. sakazakii isolate from the patient was closely genetically related (0 SNPs apart) to an isolate from the powdered formula consumed by the infant2. Clinical Presentation and Mortality Rate C. sakazakii

Indiana Cottage Food Law and Food Safety Training in the United States

By foodmicrobiologyacademyPosted on March 10, 2025Posted in Food Regulations & Industry PracticesTagged cottage food, food industry, food regulations, Food safety, foodborne disease, regulatory affairs, usaNo Comments

This article was originally published on 5 May 2024 by Gavin Van De Walle of FoodSafePal, under the title, Indiana Cottage Food Law: Food safety training requirements. It is reproduced here, with permission. FoodSafePal is a trusted collaborative partner of ours, who provides food handler training in the United States. If you need food safety training to become a food handler in the United States, then do consider FoodSafePal – they can ensure your compliance with the cottage food laws in your state. Plus, as a special bonus, if you do take up food handler training from FoodSafePal, you can obtain $5 USD off the training, just by entering the discount code “foodsafety1”. Food that you make at home and sell directly to people is known as cottage food. Each state has its own cottage food law that determines the types of foods you can sell, to whom and how you can sell them, and how much revenue you can earn each year from the sale of your homemade goods. Before you can start a cottage food business, most states have certain requirements, a major one being the completion of an approved food safety training course. This article discusses the Indiana cottage food law, and whether you need food safety training to sell homemade food. Indiana cottage food production Indiana allows the production and sale of homemade goods that don’t require time or temperature controls to keep them safe. Examples of approved foods include: baked items, like cookies, cakes, fruit pies, cupcakes, bars, yeast breads, fruit breads, baguettes (no creme or pumpkin pies) candy and confections, like caramels, chocolate, fudge, peanut brittle, chocolate covered fruits, bon bons, buckeyes, chocolate covered nuts unprocessed fruits and vegetables tree nuts and legumes pickled cucumbers processed using a traditional method (no vinegar or acidifier) in-shell chicken eggs (with Egg Board license and labeling) some rabbit and poultry (with restrictions) honey, molasses, sorghum, maple syrup Except with certain restrictions, you cannot sell meats and other animal products. Indiana requires that you sell the allowed foods directly to Indiana residents in person, by mail order, or through the internet. Indiana regulates cottage food businesses — called home based vendors — different than retail food establishments like restaurants, so you don’t need a license or permit and the department of health also won’t routinely inspect your home kitchen. However, the department of health can inspect your inspection if the receive customer complaints about the safety of the food you sell or to investigate foodborne illness outbreaks potentially linked with your products. Misbranding your product is also grounds for the state to inspect your kitchen. Indiana has no restriction on the annual revenue you can earn from the sale of your homemade goods. Do you need food safety training to sell homemade food in Indiana? Indiana requires that you obtain a food handler certificate from a certificate issuer that is accredited by the ANSI-National Accreditation Board (ANAB). A food handlers certificate proves that you have completed a course on basic food safety principles and passed a test about these principles. FoodSafePal’s Food Handler course is ANAB accredited so it meets Indiana’s cottage food law requirements for food safety training. FoodSafePal’s Food Handler course is designed for food workers in retail food establishments so some of the content isn’t applicable to cottage food operators. Still, it covers the important food safety principles you must know to keep your homemade products safe from disease-causing organisms called pathogens that can make people sick. After you complete the course content, you must take a test and answer at least 28 (70%) out of 40 multiple-choice question to pass and earn your food handlers certificate and card. You can learn and test in under two hours completely online. Upon passing, you can immediately download or print it as proof that you have completed the training. Keep this certificate in a safe and easily accessible place as you must provide a copy as requested by the state department of health or a customer. You must maintain the training by retaking and passing the course every three years. Labeling requirements Indiana’s cottage food law requires that each food is properly labeled with certain information. This information allow people to whom you sell contact you in the case of an illness potentially linked to your product. It also informs customers of allergens that may be present and that the food is produced in a home kitchen not routinely inspected by the health department. This label must include the following information: your business name and address the common or usual name of the product the ingredients listed in descending order of predominance by weight the net weight or volume of the food by standard measure or numerical count the statement in 10 point type: This product is home produced and processed and the production area has not been inspected by the state department of health. NOT FOR RESALE. If you have a website, you must post the label of each product on it. The bottom line Under the Indiana cottage food law, you can produce and sell foods that don’t require time or temperature controls like baked and other dry goods directly to people throughout the state. If you want to start a cottage food business in Indiana, you must first earn a food handlers card by completing and passing an ANAB-accredited food handler training course, such as the one offered by FoodSafePal. After you complete the course and pass the test, you will be issued a certificate as proof of completion. You must maintain this certificate by retaking an approved food safety course every three years. Each food you make and sell must also have a label with the required information. Gavin Van De Walle, MS, RDN Gavin Van De Walle holds a master’s degree in human nutrition and food science. He is also a registered dietitian nutritionist who aims to make food safety intuitive and accessible for everyone.

Utilising Bacteriocins in Packaging Film: Prevention is Better than Cure

By foodmicrobiologyacademyPosted on March 3, 2025Posted in Food Quality & PreservationTagged bacteriocins, food microbiology, Food safetyNo Comments

Food spoilage is a significant concern in the food industry, leading to waste and potential health risks. One innovative solution to this problem is the use of bacteriocins in packaging films. Bacteriocins are natural antimicrobial peptides produced by bacteria, and they have shown great promise in preventing food spoilage by inhibiting the growth of harmful bacteria. This article explores how bacteriocins can be effectively incorporated into packaging films to enhance food safety and extend shelf life. Bacteriocins as a Preventive Measure Bacteriocins are a group of antimicrobial peptides that are produced by bacteria and are capable of killing or inhibiting the growth of other bacterial species. They have been traditionally used as natural preservatives in food, but recent research highlights their potential in preventing biofilm formation on abiotic surfaces. The mechanism by which bacteriocins prevent biofilm formation involves disrupting the initial adhesion of bacteria to surfaces, interfering with the communication between bacterial cells (quorum sensing), and directly killing the bacteria before they can establish a biofilm. This preventive approach is particularly advantageous because it targets the biofilm at its earliest stages, making it easier to manage and control. In addition to preventing biofilm formation, bacteriocins have also shown promise in disrupting existing biofilms. They can penetrate the EPS matrix and kill the bacteria within, thereby weakening the biofilm structure and making it easier to remove with conventional cleaning methods. This dual action of preventing biofilm formation and disrupting established biofilms makes bacteriocins a powerful tool in the fight against microbial contamination on abiotic surfaces. Incorporating Bacteriocins into Packaging Films The incorporation of bacteriocins into packaging films involves embedding these antimicrobial peptides into the material used to wrap or coat food products. This can be done using various methods, including: Benefits of Bacteriocin-Infused Packaging Films Challenges and Future Directions While the use of bacteriocins in packaging films holds great promise, there are several challenges that need to be addressed: Conclusion Bacteriocins offer a promising solution for enhancing food safety and extending the shelf life of food products. By incorporating these natural antimicrobial peptides into packaging films, we can reduce food spoilage, minimize the use of chemical preservatives, and improve overall food safety. Continued research and development in this field will help address the challenges and unlock the full potential of bacteriocin-infused packaging films, paving the way for a safer and more sustainable food industry. If you’re interested to know more about innovative solutions in food safety and sustainability, here are some related blogs:

Monash Food Innovation: Empowering the Future of Food

Will AI Take Your Job in Food Microbiology?

Cronobacter sakazakii: A Deadly Pathogen with a Complex History

Indiana Cottage Food Law and Food Safety Training in the United States

Utilising Bacteriocins in Packaging Film: Prevention is Better than Cure

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