Are PCR-based methods appropriate for the detection of Listeria spp. in environmental surface samples?
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.
Although most regulatory and scientific organizations have yet to conclude that acrylamide present a risk to human health, consumer fear is a business concern.
Increasingly, food analysis methods are built around high-performance liquid chromatography (HPLC), which has proven to be an optimal technology for detecting and/or quantifying the vast majority of food analytes.
The food safety industry has remained assiduous in developing methods and materials that test for the presence of bacterial contamination.
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.
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.
Nelson A. Cox, Ph.D., a microbiologist with the U.S. Department of Agriculture—Agricultural Research Service talks about the state of research into Campylobacter.
Swift & Co., one of the nation’s largest pork processors, places great emphasis on its responsibility to provide safe and wholesome products to its customers.
Good Agricultural Practices are a logical extension of Hazard Analysis and Critical Control Points into the fresh produce industry.
The ATP-monitoring system is a new and exciting technology that shows great promise in aiding both the regulator and the retail food industry.
Pathogen testing is a key component and critical success factor in effective food safety and process control programs.
Martin Mitchell, Technical Director, Refrigerated Foods Association discusses the safety and quality of refrigerated RTE foods.
Bioengineered products designed to promote human health continue to show up on the radar.
The food processing industry has recently witnessed the introduction of new or improved rapid methods for the detection of foodborne pathogens and toxins.
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.
An interview with Mark L. Tamplin, Ph.D., USDA-ARS Eastern Regional Research Center, showcases new tools for microbiology testing.