Through the use of CRISPR-SeroSeq technology, researchers found that certain strains of Salmonella are often undetected by traditional testing methods.
A recent study suggests that the cold foods supply chain is the optimal environment for the COVID-19 virus to spread over long distances. The study explores various prevention and testing methods that could be used to mitigate the pathogen’s spread through cold-chain foods.
The food industry recognizes that consumers provide a very high level of fitness-for-purpose testing when they use products. Some shrinkage is, of course, involved in this process, but this consumer sampling will always reach beyond what is possible for a manufacturer. Instead, manufacturers make a more careful study of samples that are expected to be representative of what is delivered to the consumer. The selection of these samples, including the common misconceptions around the sampling of leafy greens, is the focus of this article.
Olymel has announced the opening of its new central microbiology lab, which will allow the company to perform in-house pathogen detection and other tests for its pork and poultry products.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has updated “Screening and Confirmation of Animal Drug Residues by UHPLC-MS-MS” in its Chemistry Laboratory Guidebook.
A Michigan State University-led research team has received a grant from the U.S. Department of Agriculture to develop a rapid biosensor test for foodborne pathogens, with a focus on Salmonella and Campylobacter in poultry.
PathogenDx, a provider of molecular-based testing solutions, has received the industry’s first AOAC certification for detecting bacterial and fungal species in a single well test for cannabis matrices.
A European Food Safety Authority (EFSA) fellowship explores whole genome sequencing (WGS) standardization in outbreak investigations, as well as the use of WGS in monitoring pathogen virulence and antimicrobial resistance.
Hygiena’s BAX® System SalQuant™ approach can replace the time-consuming “most probable number” testing method for concentration levels of Salmonella in beef, pork, and poultry.
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