Food Safety Magazine

Testing and Analysis

The following list is a collection of all articles in the Testing and Analysis category. To refine your list, select from the subcategories provided in the navigation bar and here for your convenience: Allergens, Chemical, Environmental Testing, Laboratory Management, Methods, Microbiological, Physical, Sampling/Sample Prep

Advancing the Food Safety Agenda
Advancing the Food Safety Agenda

A discussion of microbial food safety by a renowned food microbiologist.

 

10 Questions to Ask Your Pathogen Screen Vendor
10 Questions to Ask Your Pathogen Screen Vendor

Food companies have a tough job keeping up with advancements in pathogen screening technology.

14 QA Mistakes Made by Food Labs
14 QA Mistakes Made by Food Labs

The number one quality assurance (QA) mistake that food testing laboratories make is not having enough training for new employees.

Rapid Micro is Key to Rapid, Safe Food Production
Rapid Micro is Key to Rapid, Safe Food Production

If you can save time, you can make more product and sell more product every day. But that product also has to be safe when it leaves the food plant.

Color-Coded Colonies Make Test Reading a Breeze
Color-Coded Colonies Make Test Reading a Breeze

Listeria contamination is an issue that can never totally be conquered.

 

The ATP Real-Time Advantage in Sanitation Monitoring
The ATP Real-Time Advantage in Sanitation Monitoring

Food production staff know how difficult it is to ensure that the surfaces on which food comes into contact are clean.

Uncover Hidden Costs with System Based HACCP Monitoring
Uncover Hidden Costs with System Based HACCP Monitoring

A single instrument that measures, records and analyzes results from multiple HACCP controls can save costs for food processors.

Real-Time PCR Provides Product Recall Prevention
Real-Time PCR Provides Product Recall Prevention

Advances in real-time PCR methods for pathogen screening and identification can circumvent costly recall events.

Balancing Your Approach to Chemical Contaminants
Balancing Your Approach to Chemical Contaminants

The challenge for all of us is to keep up with the changing nature of chemical hazards.

Using PCR to Custom Design a Test Kit
Using PCR to Custom Design a Test Kit

The food safety industry has remained assiduous in developing methods and materials that test for the presence of bacterial contamination.

Key Goals of Emerging Technologies for Inactivating Bacteria
Key Goals of Emerging Technologies for Inactivating Bacteria

The development and use of novel thermal and non-thermal technologies to process foods is increasing worldwide; thus, special attention must be paid to identifying the key goals for these new technologies.

High-Throughput Toxicity Testing: New Strategies for Assessing Chemical Safety
High-Throughput Toxicity Testing: New Strategies for Assessing Chemical Safety

Food industry toxicologists must also assess the safety of food-relevant chemicals, including pesticides.

Tyson Foods: Getting Bigger, Serving Better
Tyson Foods: Getting Bigger, Serving Better

A closer look at Tyson Foods’ Corporate Laboratory and Research Services Group and how they maximize the food safety of its products.

An Insider’s View into the Use of PCR in the Food Industry
An Insider’s View into the Use of PCR in the Food Industry

The DNA-based methods such as polymerase chain reaction appear to offer good potential in advancing the technology of rapid microbial detection.

Current Trends in Mycotoxin Analysis
Current Trends in Mycotoxin Analysis

The risks associated with mycotoxins occurring in field crops, foods, feeds and animal products impact food safety.

Rethinking Listeria: Things Change
Rethinking <i>Listeria:</i> Things Change

A comprehensive Listeria testing program should include both product testing and environmental testing.  

Allergen Validation: Analytical Methods and Scientific Support for a Visually Clean Standard
Allergen Validation: Analytical Methods and Scientific Support for a Visually Clean Standard

One challenge for the food industry is changeovers from a product containing allergens to a similar product that does not contain allergens.

The Coming Storm in the Spice Industry, Part II: What the Industry Can Do
The Coming Storm in the Spice Industry, Part II: What the Industry Can Do

Spices are the subject of increasing microbiological contamination-associated recalls for food pathogens.

Foreign Material Control: Food Quality, Safety or Both?
Foreign Material Control: Food Quality, Safety or Both?

Foreign material such as glass, wood, metal, fruit pits, bone or stones have the potential to cause injury.

 

Is It Time for a “Kill Step” for Pathogens on Produce at Retail?
Is It Time for a “Kill Step” for Pathogens on Produce at Retail?

Outbreaks of foodborne diseases from fresh and fresh-cut produce continue to occur in the United States. The variables related to the degree of microbial pathogen contamination of produce are very high.

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