Testing & Analysis

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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.

Training of waitstaff on food allergens is essential, but the entire establishment should maintain an allergen-free kitchen and incorporate a company-wide food safety culture.

This study evaluated steam-heat processing of food within a covered Cambro pan containing water with energy generated via microwaves.  

To understand the challenges of testing for pathogenic STEC, we need to understand the mechanics of what makes them deadly.

Food manufacturers should not be discouraged from the use of E. faecium NRRL B-2354.