Campylobacter has been found to be the most common bacteria causing human gastroenteritis in the world.
Testing volumes should normally fluctuate in rough proportions to the volume of food and the types of foods being produced.
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.
Listeria contamination is an issue that can never totally be conquered.
Advances in real-time PCR methods for pathogen screening and identification can circumvent costly recall events.
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.
The Food Safety Modernization Act requires that manufacturers preventive controls to ensure a safe production environment, which can best be accomplished through the implementation of a comprehensive environmental monitoring program.
We take a fresh look at microbiological testing as part of an environmental monitoring program.
Campylobacter is also one of the foodborne pathogens that have frustrated public health agencies’ efforts to reduce its contribution to illnesses.
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.
Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.
Guidelines intended to provide assistance to carbon dioxide suppliers and users in achieving compliance with applicable international regulatory standards.
Spiral plating is an ideal tool for both research and quality assurance personnel.
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.
Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.
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.