Testing and Analysis
The following list is a collection of all articles in the Testing and Analysis category. To refine your list, select from the subcategories provided in the navigation bar and here for your convenience: Allergens, Chemical, Environmental Testing, Laboratory Management, Methods, Microbiological, Physical, Sampling/Sample Prep
- Analytical Testing in Food Safety Continues to Grow
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No trend has been reported as being more impactful than the increase in the amount of analytical testing being conducted—especially the increase in testing for microorganisms.
- Getting Sanitation out of the Reclean/Retest Rut
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Food companies and regulators have become increasingly vigilant for environmental pathogens in manufacturing facilities, with problems triggering swab-a-thons and even recalls.
- Simplifying Olive Oil Analysis
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Discover how using a charged aerosol detector can help olive oil producers identify adulterated product.
- Five Unusual Ways to Use Your Corporate Culture to Eliminate Foreign Material
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A strong culture of cross-functional teams engaged in problem solving at the plant level supports a consistent focus on foreign material prevention.
- Strategies for Organizing Environmental Monitoring Data for Optimal Trending and Root-Cause Analysis
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Trending environmental monitoring data can help with a root-cause analysis to uncover the origins of the positive finding and may inform the mitigation strategy.
- The ABCs of CBD
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The marketplace is filled with cannabidiol-based products in consumables and consumer products such as supplements, foods (human and animal), cosmetics, and beverages.
- Keys to Effective Monitoring for Listeria
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For ready-to-eat food processors, developing and implementing pathogen environmental monitoring programs are important parts of their sanitation controls.
- Contaminant Detection in Food Processing
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A new approach for significantly improving detection probabilities and reducing the need for manual verification of foreign material contamination of food products is described.
- STEC, EHEC, or E. coli O157? Differentiating between Targets
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Shiga toxin-producing Escherichia coli strains can cause foodborne illness, necessitating the expansion of testing for these organisms.
- Biosensor-Based Rapid Pathogen Detection: Are We There Yet?
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The ability to rapidly detect the presence of viable pathogens along the production chain is essential for determining intervention and control strategies.
- Does In-House Testing Provide a Competitive Advantage Over Partnering with a Third-Party Provider?
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Food safety testing can be conducted in-house or outsourced to a third-party laboratory. Which one is the right fit for your business?
- Foods Produced by Biotechnology: A Toxicologist’s Perspective on Intended vs. Unintended Changes
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Transgenic methods have been used for over 25 years to incorporate well-characterized genes from a foreign (different plant or nonplant species) donor into a plant host that endows it with some desirable trait.
- Using APGC to Improve Food Contaminant Monitoring
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As a result of the changing regulatory landscape, there is need for more accurate identification and quantification of contaminants in environmental and food-related samples.
- Processors Increasingly Turning to Testing for Allergen Control
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The data indicate that processors are making preventive efforts to maintain or improve the performance of their allergen programs.
- Five Tips for Choosing a Food Laboratory
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With so many food testing laboratories out there, how do you find the one that’s best for your business? Here are some tips to help you get started.
- Preventing Foreign Material in Red Meat: Measure Twice
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Foreign material is introduced in two ways: via raw materials and internally by the production process. They offer different challenges and require specific strategies to address them.
- Listeria: An Important Focus of Environmental Monitoring
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The number of reported incidents and recalls related to Listeria and L. monocytogenes has been increasing, and processors are making efforts to rid their facilities of harborage organisms and sites.
- Investigation and Identification of Physical Contaminants in Food
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Most physical contaminants of foods, such as pieces of hard plastic or wood, can cause consumers immediate injury; this includes all types of foods, including beverages, bottled water, and nutritional and functional products.
- Have Your Natural Ingredients Been Adulterated?
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The intent of adulteration is rarely to cause harm to health, since this would defeat the purpose of slipping a cheaper ingredient under the radar.
- New Nanotechnology Platform Developed for the Rapid Detection of Foodborne Viruses
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This new sensing mechanism can detect very faint traces of foodborne viruses that can help prevent epidemics and further transmission.
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