Increasingly, food analysis methods are built around high-performance liquid chromatography (HPLC), which has proven to be an optimal technology for detecting and/or quantifying the vast majority of food analytes.
Operating a laboratory and outsourcing analyses are expensive propositions, but they are critically necessary to providing safe foods that consistently meet expectations.
Food safety is a pressing issue for governments, food processors, retailers and consumers worldwide, not only in the meat and seafood industries, but also in the dairy industry.
Swift & Co., one of the nation’s largest pork processors, places great emphasis on its responsibility to provide safe and wholesome products to its customers.
Nelson A. Cox, Ph.D., a microbiologist with the U.S. Department of Agriculture—Agricultural Research Service talks about the state of research into Campylobacter.
The food processing industry has recently witnessed the introduction of new or improved rapid methods for the detection of foodborne pathogens and toxins.
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