Food Safety Magazine

Methods

Building an Effective Food Testing Program for the 21st Century
Building an Effective Food Testing Program for the 21st Century

Regulatory, legal and brand protection drivers have prompted food companies to expand their testing initiatives, utilize rapid testing methodologies, and employ emerging technologies.

The “M” in ICM: Using ATP to Evaluate Sanitation
The “M” in ICM: Using ATP to Evaluate Sanitation

The ATP-monitoring system is a new and exciting technology that shows great promise in aiding both the regulator and the retail food industry.

A Summary Profile of Pathogen Detection Technologies
A Summary Profile of Pathogen Detection Technologies

Pathogen testing is a key component and critical success factor in effective food safety and process control programs.

5 Steps to the Safety & Quality of Refrigerated RTE Foods
5 Steps to the Safety & Quality of Refrigerated RTE Foods

Martin Mitchell, Technical Director, Refrigerated Foods Association discusses the safety and quality of refrigerated RTE foods.

New GM Foods Could Shift Risk-Benefit Paradigm
New GM Foods Could Shift Risk-Benefit Paradigm

Bioengineered products designed to promote human health continue to show up on the radar.

Getting Really Rapid Test Results: Advances in Pathogen and Toxin Detection for the Food Industry
Getting Really Rapid Test Results: Advances in Pathogen and Toxin Detection for the Food Industry

The food processing industry has recently witnessed the introduction of new or improved rapid methods for the detection of foodborne pathogens and toxins.

LC/MS Analysis for Melamine and Cyanuric Acid in Foodstuffs
LC/MS Analysis for Melamine and Cyanuric Acid in Foodstuffs

FDA scientists and others realized that the combination of melamine and cyanuric acid in the diet was a significant health hazard.
 

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.

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.

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.

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.

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.

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.


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.

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.

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