The food safety industry has remained assiduous in developing methods and materials that test for the presence of bacterial contamination.
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.
An interview with Daniel Y.C. Fung, Ph.D. focuses on the latest innovations in rapid and automated microbial testing methods.
In addition to quality control programs, an added element of quality assurance programs implemented as part of quality management systems include HACCP plans.
The Food Safety Modernization Act requires that manufacturers preventive controls to ensure a safe production environment, which can best be accomplished through the implementation of a comprehensive environmental monitoring program.
We take a fresh look at microbiological testing as part of an environmental monitoring program.
Campylobacter is also one of the foodborne pathogens that have frustrated public health agencies’ efforts to reduce its contribution to illnesses.
EPA stated that the vast majority of dioxin exposure is found in food and there is a direct link between fatty foods and dioxin residues.
Food safety challenges and science-based strategies, methods and practices impact the way in which food processors address emerging food protection concerns.
Guidelines intended to provide assistance to carbon dioxide suppliers and users in achieving compliance with applicable international regulatory standards.
Spiral plating is an ideal tool for both research and quality assurance personnel.
A review of the latest advancements in microbial pathogen testing technologies.
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.
Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.
Spoilage indicators could be considered a subset of quality indicators as microbes that cause spoilage are not necessarily those that result in foodborne illness.
The decision to add automation in the laboratory is similarly complex; there is the potential for labor savings, increased precision, better accuracy and automated data logging.