Food Safety Magazine

Methods

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.

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.

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.

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.

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.

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.

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.

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.

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.

Noroviruses in Shellfish and Other Foods: Challenges of the 21st Century
Noroviruses in Shellfish and Other Foods:  Challenges of the 21st Century

Several methods have been developed to extract and test for total norovirus contamination in foods; however, there are no internationally recognized standard methods to date.

Rapid Cleaning Validation Tests
Rapid Cleaning Validation Tests

Microbiological analyses do not detect organic residue resulting from ineffective cleaning, so validation is needed.

Proficiency Testing: A Laboratory Guide for Confirming Results
Proficiency Testing: A Laboratory Guide for Confirming Results

Tips for laboratories that need to defend their analytical results to their clients are presented.

Modern Tools for Food Ingredient Safety
Modern Tools for Food Ingredient Safety

It is critical for suppliers and manufacturers to reshape, reinvent and reimagine their approach to ensuring the safety of food ingredients.

 

Quality Control of Botanical Ingredients
Quality Control of Botanical Ingredients

A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.

Utilization of Steam Heat Generated via Microwave Energy
Utilization of Steam Heat Generated via Microwave Energy

This study evaluated steam-heat processing of food within a covered Cambro pan containing water with energy generated via microwaves.  

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