The focus of public health and policy efforts have now expanded beyond the clinic to include concerns about the role of agricultural antibiotic use on human health, and the general role that foods have in transmitting antibiotic resistance to consumers. Is your product at risk?
Allergic consumers rely on food labels to be complete, clear and accurate so that they can avoid exposure to foods or ingredients that can provoke potentially life-threatening reactions.
As a result of the increase in food allergies, every restaurant operator and foodservice professional is on notice. Not only are tastes changing due to dietary restrictions, menu design now has life or death consequences—and operators are looking for solutions.
Although the importance of reducing antibiotic resistance is universally acknowledged, the details of how to identify best management practices and environmental Critical Control Points remain to be articulated.
The best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.
Anritsu recently debuted Detection360™, a proprietary process to advance quality control programs and ensure superior ROI by securing all points of detection within the processing environment, while also reducing risks associated with unwanted contaminants or missing items in a company's products.
Washing cannot always make leafy greens safe, so the concept of homogeneity in all microbial testing is critical for the ability of samples to represent the lot.
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