Successful detection of pathogens in foods involves sampling, preanalytical sample preparation and detection.
This article reviews the overall microbiology testing market, enabling you to align these trends with your business strategies and optimize your food safety system.
The benefits of nanotechnology for the food industry are many and are expected to grow with time.
Implementing in-house microbial screening technologies allows the opportunity to catch where and how the contamination might have occurred in real time, ensuring greater safety of released food products.
Rapidly emerging use of whole-genome sequencing will provide a major improvement in our ability to define pathogen sources throughout the food chain.
In the U.S., between 1983 and 2002, the six most commonly occurring serotypes of non-O157 Escherichia coli were O26, O111, O103, O121, O45 and O145, which have become foodborne pathogens of interest.
During last decade, a few novel intervention technologies were successfully developed, approved by regulatory agencies and applied as inactivation steps to enhance food safety.
Outsourcing is not for everyone, and many companies operate highly efficient internal laboratories.
Pathogen tests have many attributes: speed, sensitivity, cost, broad utility…which is most important to you?
At present, there is no oversight of food laboratories. We do not know the total number of food laboratories, whether the people performing the testing were trained adequately or what type of quality control processes, if any, are employed. Is proficiency testing the answer?
BioMérieux has been granted AOAC Research Institute approval for its TEMPO® BC automated test for the fast enumeration of Bacillus cereus group bacteria in food products.
Microbiologics, Inc. has introduced EZ-Hydro Shot — a quantitative, lyophilized organism pellet that readily indicates water contamination.
Aptamer-based methods show promise in the food testing arena. Could their use simplify analysis of foodborne pathogens?
The success of the implementation and completion of a corrective action plan must be verified through follow-up, which may include testing.
Innovative and cutting-edge analytical method approaches are being developed in response to emerging food safety issues.
The principal source of contamination of ready-to-eat (RTE) foods is environmental contamination within the processing facility.
Heywood, UK-based Lab M’s new Iron Sulphite [U.S. spelling: Sulfite] Agar is able to detect organisms associated with sulfide spoilage of low-acid canned foods, such as meats, milk and vegetables.
PerkinElmer, Inc. on Oct. 31 introduced the DairyGuard™ milk powder analyzer, a near infrared (NIR) spectrometer specifically developed for food suppliers and manufacturers to test for unknown adulterants as well as known compounds, such as protein, moisture and fat content.
As a third-party validation of an individual’s knowledge and/or competency, certification is attractive to employers since it can be used during audits and inspections to attest the abilities of their staff.
3M Food Safety has launched the 3M™ Petrifilm™ Rapid Yeast and Mold Count Plate, an indicator test that enables the detection of yeasts and molds in as little as 48 hours, faster than conventional agar methods. This new plate offers food processors a simplified solution for inoculation along with an easy, consistent way to interpret and enumerate colonies.