Methods

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Implementing in-house microbial screening technologies allows the opportunity to catch where and how the contamination might have occurred in real time, ensuring greater safety of released food products.  

Rapidly emerging use of whole-genome sequencing will provide a major improvement in our ability to define pathogen sources throughout the food chain.  

In the U.S., between 1983 and 2002, the six most commonly occurring serotypes of non-O157 Escherichia coli were O26, O111, O103, O121, O45 and O145, which have become foodborne pathogens of interest.  

It is critical for suppliers and manufacturers to reshape, reinvent and reimagine their approach to ensuring the safety of food ingredients.  

Need an accurate thermometer? Here’s a how-to guide for calibrating and validating your field thermometer.

During last decade, a few novel intervention technologies were successfully developed, approved by regulatory agencies and applied as inactivation steps to enhance food safety.

Outsourcing is not for everyone, and many companies operate highly efficient internal laboratories.

Pathogen tests have many attributes: speed, sensitivity, cost, broad utility…which is most important to you?

At present, there is no oversight of food laboratories. We do not know the total number of food laboratories, whether the people performing the testing were trained adequately or what type of quality control processes, if any, are employed. Is proficiency testing the answer?

Convenience methods have become a standard for saving the food industry time, labor and money in their microbiology work.