Food Safety Magazine

Methods

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.

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.

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.

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.

Updates from the NoroCORE Project: Progress toward Reducing the Burden of Foodborne Viruses
Updates from the NoroCORE Project: Progress toward Reducing the Burden of Foodborne Viruses

The major achievements and long-standing impacts of the Norovirus Collaborative for Outreach, Research and Education (NoroCORE) will continue well beyond the life of the initial project.

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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