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.
Microbiological analyses do not detect organic residue resulting from ineffective cleaning, so validation is needed.
Tips for laboratories that need to defend their analytical results to their clients are presented.
It is critical for suppliers and manufacturers to reshape, reinvent and reimagine their approach to ensuring the safety of food ingredients.
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.
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.
A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.
The food safety industry has remained assiduous in developing methods and materials that test for the presence of bacterial contamination.
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.
Hygiena’s EnSURE monitoring system measures a wide range of sanitation, microbiology and quality indicator tests, all on one piece of equipment.
As interest in the use of advanced thermal and nonthermal technologies to process foods increases worldwide, special attention must be paid to identifying key goals for these new tools.
Conducting a microbial challenge study can provide valuable information to food processors.
Ray Marsili, of Dean Foods Technical Center, describes the importance of shelf-life stability testing and the food chemist’s role in this area.
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.