Methods

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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.

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.

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.

Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.

Although most regulatory and scientific organizations have yet to conclude that acrylamide present a risk to human health, consumer fear is a business concern.