Testing & Analysis

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Microbiology testing practices at food plants around the world vary extensively, with food shipments across borders growing very rapidly.  

Once you know the identity of the allergens that will be tested for as part of the validation, then you must select an appropriate test method.  

Prevention and control measures should be considered for Listeria spp., not just L. monocytogenes, and at every aspect of the farm-to-fork continuum  

Various segments of the beef processing industry now test for the Top Six EHEC using test kits or services from a number of companies or commercial laboratories.

The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.           

Modern analytical techniques can determine known chemical contaminants in complex food matrices at very low concentration levels.

Several methods have been developed to extract and test for total norovirus contamination in foods; however, there are no internationally recognized standard methods to date.

A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.

Microbiological analyses do not detect organic residue resulting from ineffective cleaning, so validation is needed.

Outsourcing business functions, specifically laboratory testing  may increase efficiency and cut costs with proper planning, careful contracting and ongoing oversight.