An analytical testing protocol is fundamental to any food product acceptance testing program, including those for examining the microbiological safety of ready-to-eat salad.
Conducting a microbial challenge study can provide valuable information to food processors.
Most experts agree that one of the key pathways to preventing E. coli outbreaks is the early detection of the pathogen.
Rapid optical system can detect conventional microbial contamination or presence of desired probiotic organisms.
Rapid culture methods for Salmonella help you release product sooner.
Rapid Salmonella testing is advanced using thermocycling in conjunction with AOAC-approved methods.
Advances in PCR kits have lead to improvements in testing for Salmonella.
Are PCR-based methods appropriate for the detection of Listeria spp. in environmental surface samples?
Fast, accurate results are critical for delivering safer food products for consumers and are more profitable growth for food companies.
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.
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.
Part one of sampling ABCs: an essential guide to the basics of sampling.
Part two of sampling strategies that can be applied to any situation with a focus on biological sampling.
Campylobacter is also one of the foodborne pathogens that have frustrated public health agencies’ efforts to reduce its contribution to illnesses.
EPA stated that the vast majority of dioxin exposure is found in food and there is a direct link between fatty foods and dioxin residues.
Part three in a series on sampling, focusing on food safety quality control in microbial air sampling.
Adulteration of pure honey with synthetic honey has become much more prevalent in recent years.