Food Safety Magazine

Methods

Chasing “Zero” in Chemical Contaminant Analysis
Chasing “Zero” in Chemical Contaminant Analysis

Over time, the food industry approaches a smaller “zero” tolerance for chemical contamination.

Forging New Tools in Predictive Microbiology
Forging New Tools in Predictive Microbiology

An interview with Mark L. Tamplin, Ph.D., USDA-ARS Eastern Regional Research Center, showcases new tools for microbiology testing.

Best Practices in Refrigerated Foods Processing
Best Practices in Refrigerated Foods Processing

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.

Going with the Lateral Flow: Advances in Accuracy and Speed
Going with the Lateral Flow: Advances in Accuracy and Speed

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.

New-Generation ELFA Technology Pushes Scientific Frontier
New-Generation ELFA Technology Pushes Scientific Frontier

While ground-breaking at its inception, advancements in ELFA technology just keep pushing the technology forward.

The New Blue Plate Special: Advances in Chromogenic Media
The New Blue Plate Special: Advances in Chromogenic Media

The development of selective chromogenic media is arguably one of the first rapid microbiological methods developed for use in the food industry.

PCR Offers Real-Time Realities
PCR Offers Real-Time Realities

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.

Acrylamide: Out of the Frying Pan and into the Fire (of Analytical Chaos)
Acrylamide: Out of the Frying Pan and into the Fire (of Analytical Chaos)

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.

Microbiological Sampling in the Dry Foods Processing Environment
Microbiological Sampling  in the Dry Foods  Processing Environment

Dry processing environments are more likely to develop problems from yeast and mold contamination than from other microbes.

Real-Time PCR Provides Product Recall Prevention
Real-Time PCR Provides Product Recall Prevention

Advances in real-time PCR methods for pathogen screening and identification can circumvent costly recall events.

Rapid Micro is Key to Rapid, Safe Food Production
Rapid Micro is Key to Rapid, Safe Food Production

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.

Color-Coded Colonies Make Test Reading a Breeze
Color-Coded Colonies Make Test Reading a Breeze

Listeria contamination is an issue that can never totally be conquered.


14 QA Mistakes Made by Food Labs
14 QA Mistakes Made by Food Labs

The number one quality assurance (QA) mistake that food testing laboratories make is not having enough training for new employees.

Fung’s Forecast on Rapid & Automated Methods: Where Are We Now?
Fung’s Forecast on Rapid & Automated Methods: Where Are We Now?

An interview with Daniel Y.C. Fung, Ph.D. focuses on the latest innovations in rapid and automated microbial testing methods.

Advances in Biotechniques Used in the Quality Assurance of Food Products
Advances in Biotechniques Used in the Quality Assurance of Food Products

In addition to quality control programs, an added element of quality assurance programs implemented as part of quality management systems include HACCP plans.

Dealing With Dioxin: The State of Analytical Methods
Dealing With Dioxin: The State of Analytical Methods

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.

International Society of Beverage Technologists Carbon Dioxide Guidelines
International Society of Beverage Technologists Carbon Dioxide Guidelines

Guidelines intended to provide assistance to carbon dioxide suppliers and users in achieving compliance with applicable international regulatory standards.

Food Safety Guide: Emerging Challenges, New Directions
Food Safety Guide: Emerging Challenges, New Directions

Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.

Technology Round-Up: New Frontiers in Pathogen Testing
Technology Round-Up: New Frontiers in Pathogen Testing

A review of the latest advancements in microbial pathogen testing technologies.


Salmonella and Campylobacter: A Methods Update
<i>Salmonella</i> and <i>Campylobacter:</i> A Methods Update

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.

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