Testing & Analysis

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While it is not supposed to be there, acrylamide can form in food as a result of a heat-induced reaction between two naturally occurring ingredients, the amino acid asparagine and reducing sugars.

Dave Theno’s commitment to transparency guides the industry through a horrific failure in food protection.

The food industry understands that Listeria is constantly moving around and being reintroduced into the environment.

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.