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.
The ATP-monitoring system is a new and exciting technology that shows great promise in aiding both the regulator and the retail food industry.
Pathogen testing is a key component and critical success factor in effective food safety and process control programs.
Martin Mitchell, Technical Director, Refrigerated Foods Association discusses the safety and quality of refrigerated RTE foods.
Bioengineered products designed to promote human health continue to show up on the radar.
The food processing industry has recently witnessed the introduction of new or improved rapid methods for the detection of foodborne pathogens and toxins.
FDA scientists and others realized that the combination of melamine and cyanuric acid in the diet was a significant health hazard.
Over time, the food industry approaches a smaller “zero” tolerance for chemical contamination.
An interview with Mark L. Tamplin, Ph.D., USDA-ARS Eastern Regional Research Center, showcases new tools for microbiology testing.
Food retailers, foodservice operators and consumers who purchase refrigerated, ready-to-eat foods are more aware of—and more demanding about—food safety than ever before.
Advances in the lateral flow immunoassay technique for food samples is a prime example of good science made better by improving connections between the building blocks of the method.
While ground-breaking at its inception, advancements in ELFA technology just keep pushing the technology forward.
The development of selective chromogenic media is arguably one of the first rapid microbiological methods developed for use in the food industry.
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.
Food testing shows the presence of acrylamide in various concentrations in most prepared foods, mainly those containing proteins, carbohydrates and fat, which are exposed to heat.
Dry processing environments are more likely to develop problems from yeast and mold contamination than from other microbes.
If you can save time, you can make more product and sell more product every day. But that product also has to be safe when it leaves the food plant.
The number one quality assurance (QA) mistake that food testing laboratories make is not having enough training for new employees.
Advances in real-time PCR methods for pathogen screening and identification can circumvent costly recall events.