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If you can save time, you can make more product and sell more product every day. But that product also has to be safe when it leaves the food plant.

The number one quality assurance (QA) mistake that food testing laboratories make is not having enough training for new employees.

In addition to quality control programs, an added element of quality assurance programs implemented as part of quality management systems include HACCP plans.

There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.

An accurate thermometer in the hands of a trained food safety professional can mean the difference between health and illness for your customers.

An enormous amount of research has been conducted with regard to detecting pathogenic bacteria; however, in many cases, pathogenic bacterial counts may be more appropriate.

Regulatory, legal and brand protection drivers have prompted food companies to expand their testing initiatives, utilize rapid testing methodologies, and employ emerging technologies.

While ground-breaking at its inception, advancements in ELFA technology just keep pushing the technology forward.

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.

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