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.
What do current microbiology methods reveal about microorganism levels in food products?
An analytical testing protocol is fundamental to any food product acceptance testing program, including those for examining the microbiological safety of ready-to-eat salad.
Conducting a microbial challenge study can provide valuable information to food processors.
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.