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.
Increased scrutiny and focus on the safety of our food supply results in increased testing.
The food industry operates on an immense global scale. With such a scope come unique and often problematic challenges.
Convenience methods have become a standard for saving the food industry time, labor and money in their microbiology work.
What do current microbiology methods reveal about microorganism levels in food products?
Neogen’s technology reduces time and cost of rapid microbial testing.
Food industry toxicologists must also assess the safety of food-relevant chemicals, including pesticides.
The risks associated with mycotoxins occurring in field crops, foods, feeds and animal products impact food safety.
The DNA-based methods such as polymerase chain reaction appear to offer good potential in advancing the technology of rapid microbial detection.
Nelson A. Cox, Ph.D., a microbiologist with the U.S. Department of Agriculture—Agricultural Research Service talks about the state of research into Campylobacter.
Swift & Co., one of the nation’s largest pork processors, places great emphasis on its responsibility to provide safe and wholesome products to its customers.
Good Agricultural Practices are a logical extension of Hazard Analysis and Critical Control Points into the fresh produce 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.
Campylobacter is also one of the foodborne pathogens that have frustrated public health agencies’ efforts to reduce its contribution to illnesses.