bacterial dna

Revealing the complexity of the microflora in food and feed products

Since 2013, ISI Food Protection complements classical microbiological analyses of the microbial microflora with more advanced molecular tools to provide the most accurate picture of the population of bacteria, yeasts and moulds in a sample. Independent of cultivation, by direct extraction of the whole DNA present in the sample, targeted metagenomic analyses provides rapid identification…

New qPCR method for the qualitative detection of botulinum type A, B, E and F neurotoxin-producing Clostridia

ISI Food Protection has implemented a new qPCR method for the qualitative detection of botulinum type A, B, E and F neurotoxin-producing Clostridia (Clostridium botulinum, C. baratii and C. butyricum) using real-time PCR instruments. This method has been accredited by DANAK. This means that we have two accredited methods for the detection of Clostridium botulinum:…

In vitro screening against C. botulinum

New trends including banning of nitrite and substitution of animal protein with plant-based raw materials inherently give a higher risk caused by Clostridium botulinum. ISI Food Protection has implemented cost-effective in vitro testing systems for screening of potential preservatives for their antimicrobial potency against C. botulinum strains. The methods include MIC, MBC, as well as…

The good bacteria against the bad ones

Biopreservation with protective cultures is a strong alternative to other preservation technologies. After having worked in this field with development of solutions for fermented meat and dairy products, we are now expanding to use in non-fermented foods, where the opportunities are vast. Currently we are running a screening program aimed at finding suitable candidate strains…

11th Nordic Seaweed Conference

ISI Food Protection is participating in the 11th Nordic Seaweed Conference which is being held in Grena, DK on October 12 and 13, 2022. We are involved in several projects regarding the use of algae in food and feed and the development of new products where seaweed is an essential ingredient. At this congress we…