While sampling and testing for adulterants can fulfill significant objectives in a food safety program, the implications are profound and often painful if not done properly.
FDA’s Total Diet Study is an important component of the federal government’s food safety and nutrition monitoring programs, with a focus on pesticide residues, industrial chemicals, elements and radionuclides.
Daniel Y.C. Fung, Ph.D. provides an update on rapid methods and automation in microbiology for food and beverage analysis.
Operating a laboratory and outsourcing analyses are expensive propositions, but they are critically necessary to providing safe foods that consistently meet expectations.
Food safety is a pressing issue for governments, food processors, retailers and consumers worldwide, not only in the meat and seafood industries, but also in the dairy industry.
Tips for laboratories that need to defend their analytical results to their clients are presented.
It is critical for suppliers and manufacturers to reshape, reinvent and reimagine their approach to ensuring the safety of food ingredients.
This study evaluated steam-heat processing of food within a covered Cambro pan containing water with energy generated via microwaves.
An accurate thermometer in the hands of a trained food safety professional can mean the difference between health and illness for your customers.
Regulatory, legal and brand protection drivers have prompted food companies to expand their testing initiatives, utilize rapid testing methodologies, and employ emerging technologies.
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.
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.