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.
Microbiological analyses do not detect organic residue resulting from ineffective cleaning, so validation is needed.
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.
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.
Atmospheric plasma offers a number of advantages over existing food safety technologies in meat production facilities.
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.
Daniel Y.C. Fung, Ph.D. provides an update on rapid methods and automation in microbiology for food and beverage analysis.
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.
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.
To combat food safety challenges, quality systems and quality assurance are vital to maintain accurate, valid and reproducible food pathogen testing results.
Established ATP technology has proven to be invaluable for rapid, accurate and inexpensive hygiene monitoring.
Molecular methods for food pathogen detection continue to improve, as more emerging pathogens are being described around the world in molecular terms.
A successful environmental monitoring program incorporates a comprehensive, multi-tiered approach to maintaining a low risk manufacturing environment.