Food Safety Magazine

Methods

Analyzing Acrylamide: A Focus on Food Carcinogens
Analyzing Acrylamide: A Focus on Food Carcinogens

Although most regulatory and scientific organizations have yet to conclude that acrylamide present a risk to human health, consumer fear is a business concern.

The Application of HPLC in Food Analysis
The Application of HPLC in Food Analysis

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.
 

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.

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.

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.

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.  

A Simple Introduction to Thermometry and Basic Calibration
A Simple Introduction to Thermometry and Basic Calibration

An accurate thermometer in the hands of a trained food safety professional can mean the difference between health and illness for your customers.

Development of a Rapid Method for Enumerating Specific Types of Bacteria
Development of a Rapid Method for Enumerating Specific Types of Bacteria

An enormous amount of research has been conducted with regard to detecting pathogenic bacteria; however, in many cases, pathogenic bacterial counts may be more appropriate.

Building an Effective Food Testing Program for the 21st Century
Building an Effective Food Testing Program for the 21st Century

Regulatory, legal and brand protection drivers have prompted food companies to expand their testing initiatives, utilize rapid testing methodologies, and employ emerging technologies.

Quality Systems and Quality Assurance
Quality Systems and Quality Assurance

To combat food safety challenges, quality systems and quality assurance are vital to maintain accurate, valid and reproducible food pathogen testing results.

 

Microbial Detection in 8 Hours or Less using Bioluminescence!
Microbial Detection in 8 Hours or Less using Bioluminescence!

Established ATP technology has proven to be invaluable for rapid, accurate and inexpensive hygiene monitoring.

Rapid Solutions for Major Food Pathogens
Rapid Solutions for  Major Food Pathogens

Molecular methods for food pathogen detection continue to improve, as more emerging pathogens are being described around the world in molecular terms.

Simplifying the Use of Microbiological CRMs in Food Safety Microbiology Laboratories
Simplifying the Use of Microbiological CRMs in Food Safety Microbiology Laboratories

Laboratories should have quality-control procedures for monitoring the validity of all tests and calibrations undertaken, including the use of certified reference materials.

Soleris® Technology Offers Quickest and Easiest Spoilage Organism Detection
Soleris® Technology Offers Quickest and Easiest Spoilage Organism Detection

Detecting the presence of those same spoilage organisms in a food processing environment before they have had a chance to multiply exponentially is not so easy.

LIGHTNING MVP ICON™: Rapid Solution for Environmental Monitoring
LIGHTNING MVP ICON™: Rapid Solution for  Environmental Monitoring

A successful environmental monitoring program incorporates a comprehensive, multi-tiered approach to maintaining a low risk manufacturing environment.

The Perfect Salmonella Method: Reality or Myth?
The Perfect <i>Salmonella</i> Method: Reality or Myth?

From a screening perspective, food safety managers continue to seek "the perfect test"? to easily, rapidly and accurately determine if the organism is present in food samples.

With Pathogen Detection, One Plus One Does Not Always Equal Two
With Pathogen Detection, One Plus One Does Not Always Equal Two

The combining of immunomagnetic separation and polymerase chain reaction to create a single method has proven to be a very promising new approach to food safety.

Rapid E.coli Test Speeds Lab Work for Dietary Supplement Maker
Rapid <i>E.coli</i> Test Speeds Lab Work for Dietary Supplement Maker

Getting food sample test results as quickly as possible is always at the top of the wish list for the majority of food industry laboratories.

Poultry Breeder Improves Environmental Monitoring with Innovative Dry-Bags
Poultry Breeder Improves Environmental Monitoring with Innovative Dry-Bags

Recent laboratory changes have helped in the inoculation of environmental samples.

ATCC: Putting Quality in Quality Control Strains
ATCC: Putting Quality in Quality Control Strains

Top-performing food processors realize the importance of effective microbiological testing. Safety, reputation and business performance depend on it

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