Food Safety Magazine

Modern analytical techniques can determine known chemical contaminants in complex food matrices at very low concentration levels.

The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.           

Outsourcing business functions, specifically laboratory testing  may increase efficiency and cut costs with proper planning, careful contracting and ongoing oversight.
      

A detailed discussion of maintenance system requirements to prevent foreign material contamination incidents is warranted.
 

Tips for laboratories that need to defend their analytical results to their clients are presented.

While spoilage can take many forms, swelling packages serve as beacons of bacterial contamination.

This study evaluated steam-heat processing of food within a covered Cambro pan containing water with energy generated via microwaves.  

An accurate thermometer in the hands of a trained food safety professional can mean the difference between health and illness for your customers.

An enormous amount of research has been conducted with regard to detecting pathogenic bacteria; however, in many cases, pathogenic bacterial counts may be more appropriate.

Regulatory, legal and brand protection drivers have prompted food companies to expand their testing initiatives, utilize rapid testing methodologies, and employ emerging technologies.

While sampling and testing for adulterants can fulfill significant objectives in a food safety program, the implications are profound and often painful if not done properly.

Contamination and adulteration both may involve the presence of a substance that is not intended to be in a product.

Atmospheric plasma offers a number of advantages over existing food safety technologies in meat production facilities.

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.
 

Daniel Y.C. Fung, Ph.D. provides an update on rapid methods and automation in microbiology for food and beverage analysis.

An expert roundtable discussion tackles the most pressing issues in food microbiology.

FDA’s evaluation of an ingredient’s status as an allergen includes an assessment of harm to individuals who may ingest the ingredient.

Several methods have been developed to extract and test for total norovirus contamination in foods; however, there are no internationally recognized standard methods to date.