Methods

RSS

The food microscopist charged with the laboratory identification of foreign bodies reported from food products will have to use a wide range of techniques in this work.

The principal source of contamination of ready-to-eat (RTE) foods is environmental contamination within the processing facility.

Companies delivering high-quality nutritional beverage products to consumers face many obstacles that can be overcome using standardized processes and practices.

Safety considerations pertaining to the use of chemical pesticides for food production and public health require adherence to proper application practices.

The best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.  

Quality management works on the organizational level to implement an overall quality policy.  

A successful environmental monitoring program incorporates a comprehensive, multi-tiered approach to maintaining a low risk manufacturing environment.

Established ATP technology has proven to be invaluable for rapid, accurate and inexpensive hygiene monitoring.

Molecular methods for food pathogen detection continue to improve, as more emerging pathogens are being described around the world in molecular terms.

Laboratories should have quality-control procedures for monitoring the validity of all tests and calibrations undertaken, including the use of certified reference materials.