Methods
- When STEC Are Your Target, Where Do You Aim?
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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 Analysis of Chemical Contaminants in Food
-
Modern analytical techniques can determine known chemical contaminants in complex food matrices at very low concentration levels.
- Quality Control of Botanical Ingredients
-
A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.
- Noroviruses in Shellfish and Other Foods: Challenges of the 21st Century
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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.
- Rapid Cleaning Validation Tests
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Microbiological analyses do not detect organic residue resulting from ineffective cleaning, so validation is needed.
- Poultry Breeder Improves Environmental Monitoring with Innovative Dry-Bags
-
Recent laboratory changes have helped in the inoculation of environmental samples.
- ATCC: Putting Quality in Quality Control Strains
-
Top-performing food processors realize the importance of effective microbiological testing. Safety, reputation and business performance depend on it
- Rapid E.coli Test Speeds Lab Work for Dietary Supplement Maker
-
Getting food sample test results as quickly as possible is always at the top of the wish list for the majority of food industry laboratories.
- Technology Rules. Results Matter.
-
Fast, accurate results are critical for delivering safer food products for consumers and more profitable growth for food companies.
- New Lateral Flow Reader Provides Traceability, Eliminates Subjectivity
-
Since the inception of lateral flow device tests, users have appreciated just how easy they are to use.
- The Perfect Salmonella Method: Reality or Myth?
-
From a screening perspective, food safety managers continue to seek "the perfect test"? to easily, rapidly and accurately determine if the organism is present in food samples.
- With Pathogen Detection, One Plus One Does Not Always Equal Two
-
The combining of immunomagnetic separation and polymerase chain reaction to create a single method has proven to be a very promising new approach to food safety.
- Proficiency Testing: A Laboratory Guide for Confirming Results
-
Tips for laboratories that need to defend their analytical results to their clients are presented.
- Utilization of Steam Heat Generated via Microwave Energy
-
This study evaluated steam-heat processing of food within a covered Cambro pan containing water with energy generated via microwaves.
- Development of a Rapid Method for Enumerating Specific Types of Bacteria
-
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.
- Building an Effective Food Testing Program for the 21st Century
-
Regulatory, legal and brand protection drivers have prompted food companies to expand their testing initiatives, utilize rapid testing methodologies, and employ emerging technologies.
- A Simple Introduction to Thermometry and Basic Calibration
-
An accurate thermometer in the hands of a trained food safety professional can mean the difference between health and illness for your customers.
- Laboratory Testing: The Price of Bad Data
-
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 Technology in the Meat Industry
-
Atmospheric plasma offers a number of advantages over existing food safety technologies in meat production facilities.
- On the Fast Track with Rapid & Automated Methods: Where Are We Now?
-
Daniel Y.C. Fung, Ph.D. provides an update on rapid methods and automation in microbiology for food and beverage analysis.
- More Results:
-
- When STEC Are Your Target, Where Do You Aim?
-
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 Analysis of Chemical Contaminants in Food
-
Modern analytical techniques can determine known chemical contaminants in complex food matrices at very low concentration levels.
- Quality Control of Botanical Ingredients
-
A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.
- Noroviruses in Shellfish and Other Foods: Challenges of the 21st Century
-
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.
- Rapid Cleaning Validation Tests
-
Microbiological analyses do not detect organic residue resulting from ineffective cleaning, so validation is needed.
- Poultry Breeder Improves Environmental Monitoring with Innovative Dry-Bags
-
Recent laboratory changes have helped in the inoculation of environmental samples.
- ATCC: Putting Quality in Quality Control Strains
-
Top-performing food processors realize the importance of effective microbiological testing. Safety, reputation and business performance depend on it
- Rapid E.coli Test Speeds Lab Work for Dietary Supplement Maker
-
Getting food sample test results as quickly as possible is always at the top of the wish list for the majority of food industry laboratories.
- Technology Rules. Results Matter.
-
Fast, accurate results are critical for delivering safer food products for consumers and more profitable growth for food companies.
- New Lateral Flow Reader Provides Traceability, Eliminates Subjectivity
-
Since the inception of lateral flow device tests, users have appreciated just how easy they are to use.
- The Perfect Salmonella Method: Reality or Myth?
-
From a screening perspective, food safety managers continue to seek "the perfect test"? to easily, rapidly and accurately determine if the organism is present in food samples.
- With Pathogen Detection, One Plus One Does Not Always Equal Two
-
The combining of immunomagnetic separation and polymerase chain reaction to create a single method has proven to be a very promising new approach to food safety.
- Proficiency Testing: A Laboratory Guide for Confirming Results
-
Tips for laboratories that need to defend their analytical results to their clients are presented.
- Utilization of Steam Heat Generated via Microwave Energy
-
This study evaluated steam-heat processing of food within a covered Cambro pan containing water with energy generated via microwaves.
- Development of a Rapid Method for Enumerating Specific Types of Bacteria
-
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.
- Building an Effective Food Testing Program for the 21st Century
-
Regulatory, legal and brand protection drivers have prompted food companies to expand their testing initiatives, utilize rapid testing methodologies, and employ emerging technologies.
- A Simple Introduction to Thermometry and Basic Calibration
-
An accurate thermometer in the hands of a trained food safety professional can mean the difference between health and illness for your customers.
- Laboratory Testing: The Price of Bad Data
-
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 Technology in the Meat Industry
-
Atmospheric plasma offers a number of advantages over existing food safety technologies in meat production facilities.
- On the Fast Track with Rapid & Automated Methods: Where Are We Now?
-
Daniel Y.C. Fung, Ph.D. provides an update on rapid methods and automation in microbiology for food and beverage analysis.
- More Results: