Testing & Analysis

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The major safety threats to Cannabis products are bacterial pathogens; these products thus need regulatory guidelines for testing.

With so many food testing laboratories out there, how do you find the one that’s best for your business? Here are some tips to help you get started.

Foreign material is introduced in two ways: via raw materials and internally by the production process. They offer different challenges and require specific strategies to address them.

The number of reported incidents and recalls related to Listeria and L. monocytogenes has been increasing, and processors are making efforts to rid their facilities of harborage organisms and sites.

The intent of adulteration is rarely to cause harm to health, since this would defeat the purpose of slipping a cheaper ingredient under the radar.

Most physical contaminants of foods, such as pieces of hard plastic or wood, can cause consumers immediate injury; this includes all types of foods, including beverages, bottled water, and nutritional and functional products.

This new sensing mechanism can detect very faint traces of foodborne viruses that can help prevent epidemics and further transmission.

Green sprouts have been the poster child for a fresh produce item that causes more than its share of food safety concerns.

 Allergens are an unavoidable part of food processing and effective control is key.  

The way processors view their responsibilities regarding microbiological testing is changing. Regulatory pressure and a focus on food safety are causing changes in where processors do their testing.