The principal source of contamination of ready-to-eat (RTE) foods is environmental contamination within the processing facility.
Companies delivering high-quality nutritional beverage products to consumers face many obstacles that can be overcome using standardized processes and practices.
Safety considerations pertaining to the use of chemical pesticides for food production and public health require adherence to proper application practices.
The best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.
Quality management works on the organizational level to implement an overall quality policy.
The widespread move from global food supply chains to food supply networks presents considerable challenges.
Diagnostic assays for on-farm use have different constraints compared with those used in traditional laboratory environment
Thermo Fisher Scientific presents on-demand solutions across the supply chain.
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.
A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.
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.
Microbiological analyses do not detect organic residue resulting from ineffective cleaning, so validation is needed.
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.
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.
Operating a laboratory and outsourcing analyses are expensive propositions, but they are critically necessary to providing safe foods that consistently meet expectations.
Food safety is a pressing issue for governments, food processors, retailers and consumers worldwide, not only in the meat and seafood industries, but also in the dairy industry.
Laboratories should have quality-control procedures for monitoring the validity of all tests and calibrations undertaken, including the use of certified reference materials.