Various segments of the beef processing industry now test for the Top Six EHEC using test kits or services from a number of companies or commercial laboratories.
Outsourcing requires companies to address multiple interdependent business and scientific variables in choosing a contract laboratory.
Rather non-specific ATP methods have evolved to meet the growing needs of today’s food processor, combining ATP and bacterial culture tests in a single system.
Advancements in technology have led to unprecedented speed and ease in the definitive detection of specific pathogens of particular concern to the food industry.
The diversity of the global food supply presents some problematic challenges, especially with regard to analyses of the diverse matrices of the foods produced.
Shiga toxin-producing Escherichia coli (STEC) bacteria have been linked to a growing number of foodborne illnesses.
Rapid Salmonella detection technologies have evolved to provide food producers and testing labs with improved specificity, sensitivity and speed.
Outsourcing of testing occurs often due to fears of cross-contamination; these fears can be minimized with improved bacterial enrichment methods.
Fast, accurate testing results are critical for delivering safer food products to consumers and more profitable growth for food companies.
To understand the challenges of testing for pathogenic STEC, we need to understand the mechanics of what makes them deadly.
Food manufacturers should not be discouraged from the use of E. faecium NRRL B-2354.
N60-Trim sampling is recognized as the gold standard sampling procedure for beef trimmings destined for raw ground use across the beef industry.
Whichever method is used for sampling and detecting microorganisms, it represents only a fraction of the actual level present in a food product.
Spoilage indicators could be considered a subset of quality indicators as microbes that cause spoilage are not necessarily those that result in foodborne illness.
Standardized practices and procedures are the backbone of a laboratory and ensure consistent and reliable results.
Pathogen testing is a key component and critical success factor in effective food safety and process control programs.
Testing raw beef products for E. coli is only one piece of a larger puzzle to make sure contaminated meat doesn’t make it into grocery stores or homes.
Your objective in taking samples and performing tests as well as knowing the limitations of the test you choose are all important for microbiological testing.
Fast, accurate results are critical for delivering safer food products for consumers and are more profitable growth for food companies.
Rapid optical system can detect conventional microbial contamination or presence of desired probiotic organisms.