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.
Dry processing environments are more likely to develop problems from yeast and mold contamination than from other microbes.
Advances in real-time PCR methods for pathogen screening and identification can circumvent costly recall events.
Listeria contamination is an issue that can never totally be conquered.
The number one quality assurance (QA) mistake that food testing laboratories make is not having enough training for new employees.
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.
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.
Microbiological analyses do not detect organic residue resulting from ineffective cleaning, so validation is needed.
A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.
Atmospheric plasma offers a number of advantages over existing food safety technologies in meat production facilities.
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.
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.