The success of the implementation and completion of a corrective action plan must be verified through follow-up, which may include testing.
The principal source of contamination of ready-to-eat (RTE) foods is environmental contamination within the processing facility.
Safety considerations pertaining to the use of chemical pesticides for food production and public health require adherence to proper application practices.
Diagnostic assays for on-farm use have different constraints compared with those used in traditional laboratory environment
Once you know the identity of the allergens that will be tested for as part of the validation, then you must select an appropriate test method.
Various segments of the beef processing industry now test for the Top Six EHEC using test kits or services from a number of companies or commercial laboratories.
The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.
Modern analytical techniques can determine known chemical contaminants in complex food matrices at very low concentration levels.
Microorganisms, biofilms and chemical residues can survive the sanitation process if cleaning and sanitizing procedures have not been adequately followed.
Recent laboratory changes have helped in the inoculation of environmental samples.
Since the inception of lateral flow device tests, users have appreciated just how easy they are to use.
The food processing industry has recently witnessed the introduction of new or improved rapid methods for the detection of foodborne pathogens and toxins.
Dry processing environments are more likely to develop problems from yeast and mold contamination than from other microbes.
FDA’s Total Diet Study is an important component of the federal government’s food safety and nutrition monitoring programs, with a focus on pesticide residues, industrial chemicals, elements and radionuclides.
A question-and-answer forum presents the current and emerging challenges to the food industry in terms of pesticide residue regulation, testing and practical advice that will aid in the monitoring of pesticide residues on foodstuffs.
Part one of sampling ABCs: an essential guide to the basics of sampling.
Part two of sampling strategies that can be applied to any situation with a focus on biological sampling.
EPA stated that the vast majority of dioxin exposure is found in food and there is a direct link between fatty foods and dioxin residues.
Part three in a series on sampling, focusing on food safety quality control in microbial air sampling.
Adulteration of pure honey with synthetic honey has become much more prevalent in recent years.