Microbiological Control

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Ensuring the safety of poultry is a shared responsibility of farmers, producers, processors and retailers as well as federal and state agencies.

Outsourcing of testing occurs often due to fears of cross-contamination; these fears can be minimized with improved bacterial enrichment methods.

Outsourcing requires companies to address multiple interdependent business and scientific variables in choosing a contract laboratory.

Advancements in technology have led to unprecedented speed and ease in the definitive detection of specific pathogens of particular concern to the food industry.

Rather non-specific ATP methods have evolved to meet the growing needs of today’s food processor, combining ATP and bacterial culture tests in a single system.

Fast, accurate testing results are critical for delivering safer food products to consumers and more profitable growth for food companies.

The diversity of the global food supply presents some problematic challenges, especially with regard to analyses of the diverse matrices of the foods produced.

Rapid Salmonella detection technologies have evolved to provide food producers and testing labs with improved specificity, sensitivity and speed.

Shiga toxin-producing Escherichia coli (STEC) bacteria have been linked to a growing number of foodborne illnesses.

In the manufacturing of meat products, starter cultures are still used for technological reasons but are also are protective by inhibiting spoilage and pathogenic bacteria.