The DNA-based methods such as polymerase chain reaction appear to offer good potential in advancing the technology of rapid microbial detection.
The development and use of novel thermal and non-thermal technologies to process foods is increasing worldwide; thus, special attention must be paid to identifying the key goals for these new technologies.
The food safety industry has remained assiduous in developing methods and materials that test for the presence of bacterial contamination.
As interest in the use of advanced thermal and nonthermal technologies to process foods increases worldwide, special attention must be paid to identifying key goals for these new tools.
Ray Marsili, of Dean Foods Technical Center, describes the importance of shelf-life stability testing and the food chemist’s role in this area.
Conducting a microbial challenge study can provide valuable information to food processors.
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.
Atmospheric plasma offers a number of advantages over existing food safety technologies in meat production facilities.
Daniel Y.C. Fung, Ph.D. provides an update on rapid methods and automation in microbiology for food and beverage analysis.
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.
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.