Advancements in testing automation have allowed for the development of smaller, more flexible solutions that fit into existing laboratory configurations and workflows. BioControl System’s Assurance GDS® system utilizes the targeted isolation capabilities of immunomagnetic separation and the specificity of DNA-based detection to provide fast and accurate results for even the most challenging food samples.
As molecular methods for pathogen detection continue to improve, emerging pathogens are being described around the world in molecular terms. The use of real-time PCR methods developed by Bio-Rad has the benefits of automation, high sensitivity, high precision and accuracy, and the flexibility to assay for more than one pathogen simultaneously.
The Listeria Right Now™ test system detects Listeria, including the pathogenic Listeria monocytogenes, in environmental samples in under 60 minutes—with molecular-level accuracy and without the need to enrich samples. The test has also been submitted for AOAC Performance Tested certification to further validate its accuracy.
Can you tell whether whole-genome sequencing (WGS) or DNA fingerprinting is better for ensuring food safety? In truth, both are equally powerful techniques. Both have advantages and disadvantages and are realistic choices for maintaining food safety.
With so many ingredient, flavor and preservative combinations possible, food matrices can be very complex. Bia Diagnostics can develop a customized plan to meet your specific testing needs, including evaluation and validation of the method with each specific matrix that the assay would encounter in your facility.
The Biosart® 100 Monitor system, a Sartorius Biotech product that is distributed by Weber Scientific, has been designed specifically for the detection and enumeration of microorganisms potentially present in food, beverages and water. It is a membrane filtration system that is the microbiological method of choice for many customers testing fluid product, particularly for brewing, juice, soft drink and potable water laboratories.
Survey results are presented from more than 100 food processors on their preparations for compliance with the Food Safety Modernization Act.
New devices, so-called electronic noses, have been described as both a cost-effective and a timesaving substitute for the determination of shelf life, food quality and origin.
Science continues to seek new solutions to combat an unfortunately all too common problem.
Successful detection of pathogens in foods involves sampling, preanalytical sample preparation and detection.
The benefits of nanotechnology for the food industry are many and are expected to grow with time.
Materials such as glass, metal, wood, plastic, bone, rocks and others are among those that the industry works very hard to keep out of raw materials, ingredients and finished goods.
Laboratories are utilizing automation that will provide multiple benefits such as the delivery of high-quality data and the ability to take on additional workloads without increasing staffing levels.
During production and the postharvesting process of citrus fruits in conventional agriculture, residues of postharvest protectants as well as pesticides can be found in detectable concentrations.
When evaluating materials for use in food packaging and other food contact applications, a number of considerations are important.
Implementing in-house microbial screening technologies allows the opportunity to catch where and how the contamination might have occurred in real time, ensuring greater safety of released food products.
Rapidly emerging use of whole-genome sequencing will provide a major improvement in our ability to define pathogen sources throughout the food chain.
In the U.S., between 1983 and 2002, the six most commonly occurring serotypes of non-O157 Escherichia coli were O26, O111, O103, O121, O45 and O145, which have become foodborne pathogens of interest.
Need an accurate thermometer? Here’s a how-to guide for calibrating and validating your field thermometer.
During last decade, a few novel intervention technologies were successfully developed, approved by regulatory agencies and applied as inactivation steps to enhance food safety.