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QIB Extra Articles

Risk Assessment of Botulism from Chilled, VP/MAP (Vacuum Packed/Modified Atmosphere Packed) Fresh Meat held at 3°C to 8°C

26/03/2019

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.

New test to combat buffalo mozzarella fraud uncovers mislabelled products

05/03/2019

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.

Determining Anti-Oxidant Levels in Foods

25/01/2019

Mark Philo, Researcher at QIB talks anthoyanins and how we determine their profiles in several different foodstuffs.

Seasonal Food Safety

12/12/2018

Our microbiologist Kirsty Holmes provides some information and tips on on keeping food safe over the festive season.

Germ Free Facilities with QIB Extra

23/11/2018

Available through QIB Extra is the Quadram Institute Bioscience (QIB) germ-free (Axenic) facility to unravel the cross-talk taking place between the body and the organisms (microbiota) that reside within it.

Professor Mike Peck Joins the QIB Extra Team

17/09/2018

QIB Extra is excited to annouce the appointment of Professor Mick Peck, a leading expert in Clostridium botulinum microbiology.

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Industry News

Vimto maker promotes commercial director

Wed, 17 Jul 2019

Nichols has promoted group commercial director Andrew Milne to group chief operating officer with immediate effect.

Jobs threat as Addo plans to axe Spalding site

Wed, 17 Jul 2019

More than 400 jobs are under threat at Addo Food Groupâs Spalding site after the chilled pastry specialist opened a consultation process to close the factory and transfer production to its Poole and Palethorpes bakeries.

Rise of the recall

Tue, 16 Jul 2019

While opinions are divided on the reason for the recent surge in food recalls, businesses are advised to have a clear system to mitigate the impact of such incidents.

Jobs impacted by Ornua factory closure

Tue, 16 Jul 2019

Irish dairy producer Ornua has announced plans to close its Whitchurch site, affecting the roles of the 90 members of staff employed at the factory.

Managing asbestos in food and drink businesses

Tue, 16 Jul 2019

Neil Catton, committee member of the Institute of Occupational Safety and Healthâs (IOSHâs) Food and Drink Industries Group, discusses the challenges posed by asbestos in food businesses and how to manage the risk associated with the material.

A glimpse into life in 3D

Tue, 16 Jul 2019

3D printing of food is turning from pipe dream into commercial reality, as nutrition supplements firm Nourish3d is about to prove.

Applied Research and Analytical Services for Industry

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Latest News

Risk Assessment of Botulism from Chilled, VP/MAP (Vacuum Packed/Modified Atmosphere Packed) Fresh Meat held at 3°C to 8°C

26/03/2019

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.

New test to combat buffalo mozzarella fraud uncovers mislabelled products

05/03/2019

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.