Testing & Analysis

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As interest in the use of advanced thermal and nonthermal technologies to process foods increases worldwide, special attention must be paid to identifying key goals for these new tools.

Bacterial spore formers, such as Clostridium botulinum and Bacillus cereus and their toxins, do not get industry’s attention but that doesn’t mean these contaminants aren’t on the radar screen.

An expert roundtable discussion tackles the most pressing issues in food microbiology.  

FDA’s evaluation of an ingredient’s status as an allergen includes an assessment of harm to individuals who may ingest the ingredient.

An expert roundtable discussion tackles the most pressing issues in food microbiology.  

Over time, the food industry approaches a smaller “zero” tolerance for chemical contamination.

Existing regulations cannot be easily applied to vitamins, minerals and herbs, requiring an innovative approach for safety testing.

Rapid DNA-based methods are increasingly being used by food producers to detect unwanted bacteria in their products.

Food processors sometimes look for alternatives to outsourcing their food safety testing.  

New regulations and HACCP programs require innovative approaches to identify Salmonella contamination.