Top-performing food processors realize the importance of effective microbiological testing. Safety, reputation and business performance depend on it
Fast, accurate results are critical for delivering safer food products for consumers and more profitable growth for food companies.
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.
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.
Since the inception of lateral flow device tests, users have appreciated just how easy they are to use.
Tips for laboratories that need to defend their analytical results to their clients are presented.
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.
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.
An interview with Daniel Y.C. Fung, Ph.D. focuses on the latest innovations in rapid and automated microbial testing methods.
In addition to quality control programs, an added element of quality assurance programs implemented as part of quality management systems include HACCP plans.
A review of the latest advancements in microbial pathogen testing technologies.
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.