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
- Comparison of Microbiology Testing Practices
Microbiology testing practices at food plants around the world vary extensively, with food shipments across borders growing very rapidly.
- Best Practices with Allergen Swabbing
Once you know the identity of the allergens that will be tested for as part of the validation, then you must select an appropriate test method.
- The Burden of Listeriosis
Prevention and control measures should be considered for Listeria spp., not just L. monocytogenes, and at every aspect of the farm-to-fork continuum
- When STEC Are Your Target, Where Do You Aim?
Various segments of the beef processing industry now test for the Top Six EHEC using test kits or services from a number of companies or commercial laboratories.
- Raw Produce Field Sampling for Biological Risks
The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.
- Modern Analysis of Chemical Contaminants in Food
Modern analytical techniques can determine known chemical contaminants in complex food matrices at very low concentration levels.
- Ensuring Success of Food Company Outsourcing
Outsourcing business functions, specifically laboratory testing may increase efficiency and cut costs with proper planning, careful contracting and ongoing oversight.
- Using Nematodes to Identify Recycled Oil in Cooking
Recycled oil, which includes both illegally recycled oil and that refined from low-quality meats and overused kitchen oil, can cause significant foodborne illness. Find out how to determine whether your cooking oil is contaminated.
- Balancing Your Approach to Chemical Contaminants
Although microbiological contaminants often take center stage in discussions about food safety and quality control in food plants, chemical contaminants and their residues also remain as significant safety and quality issues for food processors.
- Key Goals of Emerging Technologies for Inactivating Bacteria
The development and use of novel thermal and non-thermal technologies to process foods is increasing worldwide; thus, special attention must be paid to identifying the key goals for these new technologies.
- Using PCR to Custom Design a Test Kit
The food safety industry has remained assiduous in developing methods and materials that test for the presence of bacterial contamination.
- Lot Acceptance Testing for Ready-to-Eat Salads
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.
- Innovations In Technology: Promising Food Safety Technologies
As interest in the use of advanced thermal and nonthermal technologies to process foods increases worldwide, special attention must be paid to identifying key goals for these new tools.
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