Various segments of the beef processing industry now test for the Top Six EHEC using test kits or services from a number of companies or commercial laboratories.
Modern analytical techniques can determine known chemical contaminants in complex food matrices at very low concentration levels.
Fast, accurate results are critical for delivering safer food products for consumers and more profitable growth for food companies.
Rather non-specific ATP methods have evolved to meet the growing needs of today’s food processor, combining ATP and bacterial culture tests in a single system.
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.
While ground-breaking at its inception, advancements in ELFA technology just keep pushing the technology forward.
Although most regulatory and scientific organizations have yet to conclude that acrylamide present a risk to human health, consumer fear is a business concern.
This article reviews the current research, regulations and identification and detection methods available to processors for the evaluation of Salmonella and Campylobacter in food products.
Rapid culture methods for Salmonella help you release product sooner.
A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.
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.
The number one quality assurance (QA) mistake that food testing laboratories make is not having enough training for new employees.
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.
Since the inception of lateral flow device tests, users have appreciated just how easy they are to use.
Pathogen testing is a key component and critical success factor in effective food safety and process control programs.
Rapid Salmonella testing is advanced using thermocycling in conjunction with AOAC-approved methods.
An interview with Mark L. Tamplin, Ph.D., USDA-ARS Eastern Regional Research Center, showcases new tools for microbiology testing.
Listeria contamination is an issue that can never totally be conquered.
Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.
Atmospheric plasma offers a number of advantages over existing food safety technologies in meat production facilities.