Advances in PCR kits have lead to improvements in testing for Salmonella.
Are PCR-based methods appropriate for the detection of Listeria spp. in environmental surface samples?
Your objective in taking samples and performing tests as well as knowing the limitations of the test you choose are all important for microbiological testing.
Although most regulatory and scientific organizations have yet to conclude that acrylamide present a risk to human health, consumer fear is a business concern.
Increasingly, food analysis methods are built around high-performance liquid chromatography (HPLC), which has proven to be an optimal technology for detecting and/or quantifying the vast majority of food analytes.
Spoilage indicators could be considered a subset of quality indicators as microbes that cause spoilage are not necessarily those that result in foodborne illness.
The decision to add automation in the laboratory is similarly complex; there is the potential for labor savings, increased precision, better accuracy and automated data logging.
Amid consumer, regulatory and food processor urgency to address and resolve food safety issues increases in value-added foodborne pathogen detection options is also evident.
Rather non-specific ATP methods have evolved to meet the growing needs of today’s food processor, combining ATP and bacterial culture tests in a single system.
There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.
The food industry operates on an immense global scale. With such a scope come unique and often problematic challenges.
Increased scrutiny and focus on the safety of our food supply results in increased testing.
Convenience methods have become a standard for saving the food industry time, labor and money in their microbiology work.
Neogen’s technology reduces time and cost of rapid microbial testing.
What do current microbiology methods reveal about microorganism levels in food products?
Food industry toxicologists must also assess the safety of food-relevant chemicals, including pesticides.