FDA scientists and others realized that the combination of melamine and cyanuric acid in the diet was a significant health hazard.
Over time, the food industry approaches a smaller “zero” tolerance for chemical contamination.
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.
An interview with Mark L. Tamplin, Ph.D., USDA-ARS Eastern Regional Research Center, showcases new tools for microbiology testing.
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 development of selective chromogenic media is arguably one of the first rapid microbiological methods developed for use in the food industry.
While ground-breaking at its inception, advancements in ELFA technology just keep pushing the technology forward.
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.
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.
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.
A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.
This study evaluated steam-heat processing of food within a covered Cambro pan containing water with energy generated via microwaves.