FDA scientists and others realized that the combination of melamine and cyanuric acid in the diet was a significant health hazard.
The food safety industry has remained assiduous in developing methods and materials that test for the presence of bacterial contamination.
Most experts agree that one of the key pathways to preventing E. coli outbreaks is the early detection of the pathogen.
Any intervention strategy must include a pathogen detection program in which the goal is to cull contaminated product prior to moving down the food production chain.
Microbiological analyses do not detect organic residue resulting from ineffective cleaning, so validation is needed.
Daniel Y.C. Fung, Ph.D. provides an update on rapid methods and automation in microbiology for food and beverage analysis.
The development of selective chromogenic media is arguably one of the first rapid microbiological methods developed for use in the food industry.
Recent laboratory changes have helped in the inoculation of environmental samples.
Top-performing food processors realize the importance of effective microbiological testing. Safety, reputation and business performance depend on it
An accurate thermometer in the hands of a trained food safety professional can mean the difference between health and illness for your customers.
There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.
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.
Over time, the food industry approaches a smaller “zero” tolerance for chemical contamination.
Spoilage indicators could be considered a subset of quality indicators as microbes that cause spoilage are not necessarily those that result in foodborne illness.
This study evaluated steam-heat processing of food within a covered Cambro pan containing water with energy generated via microwaves.
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.
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.
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.
Rapid optical system can detect conventional microbial contamination or presence of desired probiotic organisms.