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.
There are two basic categorical strategies in probability sampling: systematic and random; both are ideally suited to the art and science of food safety.
Sampling is used in food safety to select a representative part of a food, thing or condition having to do with food for the purpose of determining parameters or characteristics of the whole.
Most experts agree that one of the key pathways to preventing E. coli outbreaks is the early detection of the pathogen.
Rapid optical system can detect conventional microbial contamination or presence of desired probiotic organisms.
Rapid culture methods for Salmonella help you release product sooner.
Fast, accurate results are critical for delivering safer food products for consumers and are more profitable growth for food companies.
Are PCR-based methods appropriate for the detection of Listeria spp. in environmental surface samples?
Advances in PCR kits have lead to improvements in testing for Salmonella.
Rapid Salmonella testing is advanced using thermocycling in conjunction with AOAC-approved methods.
Your objective in taking samples and performing tests as well as knowing the limitations of the test you choose are all important for microbiological testing.
Increasingly, food analysis methods are built around high-performance liquid chromatography (HPLC), which has proven to be an optimal technology for detecting and/or quantifying the vast majority of food analytes.