Testing & Analysis

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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.

Tips for monitoring Listeria in food plants include acknowledging that Listeria is a pervasive microorganism that finds harborage in unlikely places.

Science-based harmonization of food safety standards, especially those related to food additives, would have avoided this contamination incident altogether.