Food Safety Magazine

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

Verification Strategies for the Food Allergen Labeling Law
Verification Strategies for the Food Allergen Labeling Law

The new law requires food manufacturers to have processes in place that reduce or eliminate accidental cross-contact between non-allergenic foods and known food allergens.

Food Lab Accreditation Takes Off With FDA, USDA Support
Food Lab Accreditation Takes Off With FDA, USDA Support

For a lab to receive accreditation, it must be able to prove to an accrediting body that its tests are applicable, appropriate and functioning correctly.

Remel-Oxoid Merger Creates Global Industry Powerhouse
Remel-Oxoid Merger Creates Global Industry Powerhouse

Merger drives innovation for microbiological testing in food products.

 

Advances in Spiral Plating Increase Reproducibility and Cost Savings
Advances in Spiral Plating Increase Reproducibility and Cost Savings

Spiral plating is an ideal tool for both research and quality assurance personnel.

Moving Forward to Achieve Global Listeria Control
Moving Forward to Achieve Global <i>Listeria</i> Control

The food industry and government have long been aware of the persistence of Listeria in the environment and in processing plants.
 

Microbial Detection – Taking It to the Limits
Microbial Detection – Taking It to the Limits

Whichever method is used for sampling and detecting microorganisms, it represents only a fraction of the actual level present in a food product.

Enterobacter sakazakii: The Quest for Tests
<i>Enterobacter sakazakii:</i> The Quest for Tests

Continued development and improvement of rapid methods for the detection and characterization of this emerging microorganism is needed.

Training Is a Key Component in Serving Patrons with Food Allergies
Training Is a Key Component in Serving Patrons with Food Allergies

Training of waitstaff on food allergens is essential, but the entire establishment should maintain an allergen-free kitchen and incorporate a company-wide food safety culture.

Technology Round-Up: New Frontiers in Pathogen Testing
Technology Round-Up: New Frontiers in Pathogen Testing

A review of the latest advancements in microbial pathogen testing technologies.

 

Salmonella and Campylobacter: A Methods Update
<i>Salmonella</i> and <i>Campylobacter:</i> A Methods Update

This article reviews the current research, regulations and identification and detection methods available to processors for the evaluation of Salmonella and Campylobacter in food products.

Successful Sampling Program, Part III: Environmental Air and Surface Techniques
Successful Sampling Program, Part III: Environmental Air and Surface Techniques

Part three in a series on sampling, focusing on food safety quality control in microbial air sampling.

Advances in Automated Rapid Methods for Enumerating E. coli
Advances in Automated Rapid Methods for Enumerating <i>E. coli</i>

Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.

Getting a Handle on Listeria
Getting a Handle on <i>Listeria</i>

An interview with Catherine W. Donnelly, Ph.D., University of Vermont, provides background on the emergence of this pathogen as a health concern.

A Year in Foreign Material Contamination
A Year in Foreign Material Contamination

A detailed discussion of maintenance system requirements to prevent foreign material contamination incidents is warranted.
 

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.

Modern Tools for Food Ingredient Safety
Modern Tools for Food Ingredient Safety

It is critical for suppliers and manufacturers to reshape, reinvent and reimagine their approach to ensuring the safety of food ingredients.

 

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.  

Flavors Should Burst, Not Packages
Flavors Should Burst, Not Packages

While spoilage can take many forms, swelling packages serve as beacons of bacterial contamination.

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.

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.

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