Testing & Analysis

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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.

Recycled oil, which includes both illegally recycled oil and that refined from low-quality meats and overused kitchen oil, can cause significant foodborne illness. Find out how to determine whether your cooking oil is contaminated.

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.