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.
Advances in real-time PCR methods for pathogen screening and identification can circumvent costly recall events.
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.
Listeria contamination is an issue that can never totally be conquered.
The number one quality assurance (QA) mistake that food testing laboratories make is not having enough training for new employees.
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.
EPA stated that the vast majority of dioxin exposure is found in food and there is a direct link between fatty foods and dioxin residues.
Guidelines intended to provide assistance to carbon dioxide suppliers and users in achieving compliance with applicable international regulatory standards.
Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.
A review of the latest advancements in microbial pathogen testing technologies.
This article reviews the current research, regulations and identification and detection methods available to processors for the evaluation of Salmonella and Campylobacter in food products.