There are two basic categorical strategies in probability sampling: systematic and random; both are ideally suited to the art and science of food safety.
Sampling is used in food safety to select a representative part of a food, thing or condition having to do with food for the purpose of determining parameters or characteristics of the whole.
Amid consumer, regulatory and food processor urgency to address and resolve food safety issues increases in value-added foodborne pathogen detection options is also evident.
By eliminating the weighing, dissolving, sterilizing and waiting associated with other quality control methods, quality assurance technicians could simply inoculate, incubate and count.
Accurate, reliable assays for detecting both Salmonella and E. coli O157:H7 in a variety of food types using a single 8-hour enrichment media help protect the global food supply.
Real-time PCR has simple, user-friendly features that allow the proper training of laboratory technicians and the production of laboratory results more efficiently.
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