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QIB Extra Articles

 

Take a look at our Quality Policy 

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Researchers have developed a new food ingredient to replace refined carbohydrates in a range of everyday staple foods.
 

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QIB Extra consultant microbiologist Professor Mike Peck and colleagues have recently published a paper examining the risk of food poisoning with Bacillus cereus in minimally processed chilled foods.

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Our Microbiologist Jemma Snell takes a look at the microbial safety of the well know cooking method, sous vide. 

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QIB Extra on behalf of Meat Livestock Australia (MLA) and The British Meat Processors Association (BMPA) undertook a project using a risk assessment approach and carried out a challenge test experiment, to establish whether a shelf-life of greater than 10 days can be applied to fresh chilled meat.

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Scientists from the Quadram Institute on the Norwich Research Park have developed a test that differentiates between buffalo and cow’s milk, and between the cheeses made from them. Applying the test to commercial products, they found that many restaurant meals and supermarket pizzas claiming to be buffalo mozzarella are mislabelled, and instead contain mozzarella made wholly or partially from cows’ milk. 

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Latest News

QIB Extra's Quality Policy

19/01/2021

Take a look at our Quality Policy 

Read More

New Flour Brings Health Power of Pulses to our Daily Bread

14/01/2021

Researchers have developed a new food ingredient to replace refined carbohydrates in a range of everyday staple foods.
 

Read More