Testing & Analysis

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When determining the shelf life of meat products, it is important to consider how the growth of both spoilage organisms and pathogenic bacteria can be prevented, while at the same time keeping a keen eye on the sensory quality of the product.
 

Implementation of rapid whole-genome sequencing could help transform microbial risk surveillance across the food industry from a surveillance approach to a more preventive approach; one in which we can identify outbreak indicators to predict, and take steps to prevent, a problem before it even occurs.

Foreign bodies are a large risk to the food and drink industry with authorities recalling products due to foreign-body contamination. Learn how a strong food safety culture can help a company implement best practices in avoiding such events.

As food processors continue to recover from 2020, we wanted to find out more about their plans for 2021. One thing was clear: Testing—especially environmental monitoring—will continue to grow at a rapid pace.  

A toxin-carrying virus is involved in the emergence of a new strain of Salmonella in pigs.

The rate of nonconfirmable presumptives in food pathogen diagnostics has increased significantly in recent years. We explore the reasons why in this article.