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Scientific Library

Access expert insights, research, and podcasts on food safety, quality control, and microbial detection across beef, poultry, beverages, and more.

alicyclobacillus guaiacol detection

GENE-UP PRO ACB - Development of a Single Test to Detect Alicyclobacillus Species and Guaiacol Producing Strains

The partnership with Cornell University led to the development of GENE-UP® PRO ACB assay, a PCR multiplex method with a 24-hour enrichment. The assay targets Alicyclobacillus species on the FAM channel and predicts the ability of the species to produce guaiacol on the Cy5 channel. GENE-UP PRO ACB is therefore replacing two tests into one and provides results in 27 hours.

The Perspective of Hervé Gomichon, Expert in Food Safety and Quality with Private Label Experience

Hervé Gomichon is an international expert in food safety, quality, and sustainability. His career includes 20 years at Carrefour, where he was « in charge of food safety, quality and sustainability » and « mainly in charge of private label development, stores hygiene and food safety for the global level »

The perspective of Eric Timmermans, expert in food safety and quality

Eric Timmermans is an international expert in food safety and quality. His vision is rich in advice for industries, reflecting over 30 years of work in the sector, particularly in a long career at Friesland Campina, a Dutch dairy cooperative operating globally.

Microbiome - Food Products

Understand the essentials in 2 minutes: the ultimate investigation into the heart of the microbiome

Among the solutions offered by bioMérieux's disruptive Augmented Diagnostics approach, manufacturers can now count on the exploration of the microbiome, this investigative protocol has been imagined by experts based on metagenomics. The aim is to know and understand micro-organisms beyond the limits of traditional microbiology, in order to understand their impact and the problems they cause in food products.

Part 1 - Beer Spoilers

From a human safety aspect, historically beer was always considered a safe drink (compared to water) in that pathogens were not found in beer. This is in part thanks not only because the wort is boiled in the kettle but also due to the level of alcohol, hop resins and a low pH. That said, certain microbial contaminants, the so called “beer spoilers” can propagate in beer and be responsible for off-flavours, acids and non-desirable aromas as well as hazy beers.

Part 2 - Beer Spoilers

Definition: Beer Spoilers are microorganisms that can change the flavour, aroma, or appearance of beer in a manner deemed undesirable by the brewer (and the consumer!!). Although there is some overlap, brewers seek to divide spoilage organisms into the categories of “beer spoilers” and “wort spoilers,” with the latter largely inhibited by alcohol, pH, and/or the anaerobic environment created by yeast fermentation (Priest 2003).

Part 3 - Beer Spoilers

All breweries, as part of their microbial plan, aspire to curb the number of opportunities that beer spoilers, essentially bacteria or yeast, have to enter their establishments. As part of a brewery’s Hazard Analysis Critical Control Points (HACCP) plan, the brewer needs to identify the different sources of contamination in his/her establishment and try to prevent access of the microbes.

Part 4 - Beer Spoilage Detection

Beer Spoilage Detection: What factors to take into consideration when choosing the right testing technology?

Part 5 - Beer Spoilage Detection

My needs concerning a beer spoiler detection set-up are identified. What technological choices do I have for my laboratory?

Part 6 - PCR Detection of Beer Spoilage Explained

All beer spoiler microorganisms possess DNA (Deoxyribonucleic acid) which contains the genetic instructions for the development and function of living things. While in animals, plants and yeasts the DNA is contained in the cell nucleus, in bacteria the DNA is present in their cytoplasm (the material within a cell, enclosed by the cell membrane).

Part 7 - Detection of Lactobacillus, Diastaticus, Pediococcus, Pectinatus, Megasphaera

Your craft brewery is up and running, and demand is starting to grow. How do you ensure the product you are selling remains consistent in taste and quality as production increases? In addition to the physico-chemical parameters that you will be probably already monitoring in your quality control laboratory, setting up a brewery microbiology quality control capability in your laboratory is critical in answering these questions.

Nutraceutical Image

Quality Control Management of Nutraceuticals and Dietary Supplements

As the name would suggest, nutraceuticals combine the ‘nutrients’ derived from natural food sources with the health-promoting implications of ‘pharmaceutics’. Nutraceuticals claim a wide range of physiological benefits depending on the chemical makeup of their sources, including boosting immune health, chronic pain management, and improving overall wellness.

gene-up quant salmonella ars data biomérieux

Scientific Summary. Evaluation of Methods for Identifying Poultry Wing Rinses With Salmonella.

Evaluation of Methods for Identifying Poultry Wing Rinses With Salmonella Concentrations Greater Than or Equal to 10 CFU/mL. According to recent JFP article “Evaluation of Methods for Identifying Poultry Wing Rinses With Salmonella Concentrations Greater Than or Equal to 10 CFU/mL”, GENE-UP QUANT SLM correctly identifies poultry rinses.

MOLECULAR MAPPING: the "weapon" recommended against microbial contaminations by Coca-Cola Hellenic

Molecular mapping, also known as metagenomics, is the solution advocated for by expert Dr. KalliopiChalkouin the “war” raging in the beverage industry against “microbial biofilms”. With her expertise in microbial biotechnology, as the Head of Quality, Safety, and Environment Governance at Coca Cola Hellenic, the expert spoke at the prestigious 2024 European Beverage Quality Conference. This advanced technology has been used in CCH since 2013, complementing the strategic quality plan, which led to an 80% reduction of quality incidents.

beef podcast show thumbnail

The Beef Podcast Show: David Tomas & Dr. Vikrant Dutta: STEC Detection in Beef

In this episode of The Beef Podcast Show, David Tomas and Dr. Vikrant Dutta from bioMérieux explore how regulation, science, and industry challenges intersect in modern beef safety management. From regulation to industry challenges, they explain what PEC, STEC, and E.coli O157:H7 mean for the beef sector—and why it matters. Explore the future of export/import regulations, evolving risks, and the impact of diagnostics to rapidly identify samples containing Shiga Toxin-producing Escherichia coli (STEC).

dynamic risk strategies poultry

The Poultry Podcast Show with Dr. Hannes Pouseele: Data Science & Food Safety

In this episode of The Poultry Podcast Show, Dr. Hannes Pouseele from bioMérieux shares groundbreaking strategies for improving food safety and quality through bioinformatics and data science. Focusing on the poultry industry, he highlights practical applications, the concept of digital twins, and comprehensive approaches to managing supply chains. Discover the tools that are revolutionizing poultry health and production.

gene up typer data science

Augmented Diagnostics - Prevent the Risk of Microbiological Contamination and Help Increase Industrial Efficiency

Thanks to new approach offered by bioMérieux, cutting-edge technologies in molecular biology, genomics, bioinformatics and data science are now accessible for an operational management of food safety and quality program. Unlock new and actionable insights to help answer the most important questions, solve your challenges, and improve your operations.

Why and how Quality has to shift and run at the pace of Innovation? From EDQC 2024

Why and how Quality has to shift and run at the pace of Innovation? From EDQC 2024 by Patrick HUSMANN

Importance of quality for the consumers, the cost of non quality on the brand - EDQC 2024

This live conference has taken place in Paris, France on November 14th, 2024 It was the chance to share knowledge and network with thought leaders, experts and professionals from across Europe and beyond.

I Have a positive! And What? Optimization of Decision-Making Process - From EDQC 2024

I Have a positive! And What? Optimization of Decision-Making Process - by Martin WIEDMANN at EDQC 2024.

You need to know how to tackle emerging risks in plant based and better drive your process

You need to know how to tackle emerging risks in plant based and better drive your process from EDQC 2024 by Marjon WELLS BENNIK

You're not blind anymore: The new era for cleaning & sanitation - From EDQC 2024

You're not blind anymore - The new era for cleaning & sanitation. Conference by Magali LE DIODIC at EDQC 2024.

Augmented Diagnostics - the bioMérieux Approach that combines the best of machines and people for the benefit of food safety

Augmented Diagnostics - Two words that represent a real revolution in food safety and therefore the food industry.

Microbiome - Food Products

Understand the essentials in 2 minutes: pathogen mapping

Among the solutions offered by bioMérieux's disruptive Augmented Diagnostics approach, manufacturers can count on pathogen mapping. This solution starts with the sampling of a persistent pathogenic bacterium and seeks to characterize it through genomics. In other words, decipher its DNA profile and understanding how it works. A highly effective solution.

efsa publication microbiological hazards food

EFSA Scientific opinion – Microbiological hazards in food and feed production environments– What to remember?

In January 2024, the EFSA has released a scientific opinion about persistence of microbiological hazards in food and feed production and processing environments. In this article bioMérieux helps you to extract the highlights from this publication.

Listeria Infection, Prevention, and Control

Read more about Listeria bacteria and how it is safely monitored and controlled in the food manufacturing and processing industries.

listeria food detection

New Listeria Species Detection Methods

The genus Listeria has considerably expanded since 2009 to now include 27 species with diverse phenotypic and genotypic characteristics.

Environmental Monitoring in food factory

Changing from detection and reaction to prediction and prevention

BioMérieux is the world's leading provider of microbiological laboratory diagnostics solutions for the food and pharmaceutical industries. The French family-owned company has been developing and distributing sales for more than 60 years of microbiological test systems and associated software solutions. With its Augmented Diagnostic Ecosystem, bioMérieux is also doing pioneering work in this area.

Environmental Monitoring in food factory

Exploring Environmental Monitoring: Unveiling Its Benefits

In the intricate landscape of food manufacturing and production, ensuring product safety and quality is paramount. The implementation of a robust and comprehensive environmental monitoring program is essential for achieving these objectives, safeguarding both consumers and the reputation of food factories.

bioball illuminate cross contamination food safety

Control the Risk of Cross-contamination in Food Microbiology Laboratories

BIOBALL® LUMINATE 2.0 brings precision, accuracy and innovation to food industrials to ensure microorganism quality control in their products. Bacteria, along with fungi and virus, are the top 1 enemy of food industrials. When they contaminate food products, consequences can be catastrophic for both consumers and industrials. Even if regulations are increasingly strict, food safety scandals regularly break the news, thus reducing the confidence of consumers in food products found on supermarket shelves.

Food-Borne Virus Burden and Implication for the Food Industry

Human enteric viruses are the number one cause of food-borne outbreaks worldwide. Whether you are a producer, an importer, an exporter, a processor, a retailer, a wholesaler, taking into account the viral risk is crucial to protect consumers. Unlike most bacteria, food-borne viruses do not change the flavor nor the aspect of the food products; moreover, they are hard to get rid of with the usual agro-industrial processes.

Salmonella Infection, Prevention, and Control

Salmonella bacteria can cause severe foodborne illness. Learn more about Salmonella infection, prevention, and control in the food industry.

Distinction of the Bacillus cereus Group Species in Routine Diagnostics

Bacillus cereus Group, also known as presumptive Bacillus cereus or B. cereus sensu lato comprises closely related species widely distributed in the environment and food matrices. Besides characteristic colonies on MYP agar, these species exhibit highly divergent properties and their distinction remains challenging.

Ready to Eat Food

Ready to Eat Food Microbial Detection and Quality Control

Ready-to-eat (RTE) meal manufacturers have a lot on their plates, especially when it comes to spoilage and contamination. The presence of pathogens in ready-to-eat foods is a more serious threat to public health than their presence in raw meat products because ready-to-eat foods do not usually receive additional treatments to eliminate these bacteria ; meanwhile, they may contain native microflora including pathogenic bacteria of the raw material from which they are prepared.

Beer Quality Control & Contamination Prevention

Craft beer brewhouses and large-scale breweries alike must rely on rapid and accurate spoilage organism detection to avoid beer contamination. Due to the nature of the microorganisms, beer contaminants can easily go undetected by traditional microbiology detection.

Campylobacter

Discover more about Campylobacter, a common food pathogen and bacteria commonly associated with gastroenteritis in humans.

Salmonella Enteritidis and Typhimurium

Salmonella enterica is a leading worldwide cause of foodborne human illnesses (WHO, 2015). Salmonella isolates can be differentiated into serotypes according to the Kauffmann-White classification based on their flagellar (H) and somatic antigens (Grimont P. & Weill F.X., 2007) or using genome-based serotyping approaches (Banerji S. et al., 2020).

Whole Genome Sequencing (WGS) and Metagenomics

All of the information required for a living being to grow, reproduce, and mature is encoded in sequences of 4 building blocks called nucleotides commonly abbreviated as C, G, A, and T) polymerized into long chains contained within cells called deoxyribonucleic acid (DNA).

Shiga Toxin-Producing Escherichia coli (STEC)

Learn about Shiga Toxin-Producing Escherichia coli, a pathogenic bacteria typically transmitted from animals to humans through contaminated food.

Bacillus cereus Group

Read more about the Bacillus cereus group, a gram-positive rod-shaped bacterium commonly found in soil and food.

Enteropathogenic vibrios

Learn more about Enteropathogenic vibrios, a bacteria commonly associated with infections causing gastrointestinal symptoms.

food safety beef meat

Raw Beef Contamination & Quality Control

Raw beef contamination is a worldwide public health concern. Every year, Shiga toxin-producing Escherichia coli (STEC) outbreaks are associated with the consumption of contaminated beef products across the globe. Salmonella and Listeria are also two main pathogens of increasing concern in the beef industry.

detecting alicyclobacillus guaiacol food gene up pro acb

Alicyclobacillus spp. Detection - GENE-UP® PRO ACB

A 2017 survey published in the International Journal of Systematic and Evolutionary Microbiology revealed that over 90% of juice manufacturers surveyed indicated that better control over microbial spoilage would have moderately to greatly increased profits and reduced waste.