Microbiological Testing

RSS

The American Frozen Food Institute (AFFI), McLean, Va., launched “How to Validate a Blancher,” a unique tool designed exclusively for the frozen food industry.

Moore foodborne illness outbreaks, technological advancements, strict regulations and globalization are all driving growth in the global food safety testing market.

Why food and beverage companies and executives should ensure that food safety is a part of their corporate culture.

Editor-in-chief Andy Hanacek spoke with We R Food Safety! consultant Molly Linden about heat resistant bacteria and how producers can work to reduce instances of heat resistant bacteria while putting in procedures to deal with it if it occurs.

Editor-in-chief Andy Hanacek spoke with We R Food Safety! consultant Molly Linden about heat resistant bacteria and what the biggest pitfalls are for producers.

In 1995, the seafood HACCP regulation was enacted in the US and marked a major milestone in the history of food safety.

Researchers at the University of British Columbia (UBC), Canada, have found a better way to identify unwanted animal products in ground beef.

Faster PCR methods, better culture methods, more selective enrichment methods and quantitative biosensor methods all have advance the field of rapid pathogen testing recently.

Researchers from W. P. Carey School of Business at Arizona State University (ASU), Tempe, Ariz., will explore solutions to food waste through two unique research projects funded by the USDA’s Agriculture and Food Research Initiative.