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.
Fast, accurate results are critical for delivering safer food products for consumers and are more profitable growth for food companies.
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.
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.
Campylobacter is also one of the foodborne pathogens that have frustrated public health agencies’ efforts to reduce its contribution to illnesses.
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.
What do current microbiology methods reveal about microorganism levels in food products?
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.
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.