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

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.

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.

Powering Productivity in Pesticide Analysis
Powering Productivity in Pesticide Analysis


 

Transform your Food Analysis
Transform your Food Analysis


 

A Unique Approach for Feed Analysis
A Unique Approach for Feed Analysis


 

Laboratory Testing: The Price of Bad Data
Laboratory Testing: The Price of Bad Data

While sampling and testing for adulterants can fulfill significant objectives in a food safety program, the implications are profound and often painful if not done properly.

Atmospheric Plasma Technology in the Meat Industry
Atmospheric Plasma Technology in the Meat Industry

Atmospheric plasma offers a number of advantages over existing food safety technologies in meat production facilities.

A Closer Look at Chemical Contamination
A Closer Look at Chemical Contamination

Contamination and adulteration both may involve the presence of a substance that is not intended to be in a product.

FDA’s Total Diet Study: Monitoring U.S. Food Supply Safety
FDA’s Total Diet Study: Monitoring U.S. Food Supply Safety

FDA’s Total Diet Study is an important component of the federal government’s food safety and nutrition monitoring programs, with a focus on pesticide residues, industrial chemicals, elements and radionuclides.
 

On the Fast Track with Rapid & Automated Methods: Where Are We Now?
On the Fast Track with Rapid & Automated Methods: Where Are We Now?

Daniel Y.C. Fung, Ph.D. provides an update on rapid methods and automation in microbiology for food and beverage analysis.

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