Testing & Analysis

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Any intervention strategy must include a pathogen detection program in which the goal is to cull contaminated product prior to moving down the food production chain.

There are just three critical points to consider when adopting new food microbiology detection methods: accuracy, rapidity and cost.

The development of selective chromogenic media is arguably one of the first rapid microbiological methods developed for use in the food industry.

Microbial enumeration is a critical step in the food safety process.  

Advances in the lateral flow immunoassay technique for food samples is a prime example of good science made better by improving connections between the building blocks of the method.

Lyophilization allows a laboratory to increase its efficiency while it is monitoring the quality of its processes.

An interview with Mark L. Tamplin, Ph.D., USDA-ARS Eastern Regional Research Center, showcases new tools for microbiology testing.

Food retailers, foodservice operators and consumers who purchase refrigerated, ready-to-eat foods are more aware of—and more demanding about—food safety than ever before.

Food testing shows the presence of acrylamide in various concentrations in most prepared foods, mainly those containing proteins, carbohydrates and fat, which are exposed to heat.

Foreign materials in foods are a real concern to the food processor, particularly as an important factor in the effective implementation of the company's food safety program.