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A quality botanical ingredient is one that uses the correct plant species and plant part, is unadulterated and safe for human consumption.

Microbiological analyses do not detect organic residue resulting from ineffective cleaning, so validation is needed.

Recycled oil, which includes both illegally recycled oil and that refined from low-quality meats and overused kitchen oil, can cause significant foodborne illness. Find out how to determine whether your cooking oil is contaminated.

Rather non-specific ATP methods have evolved to meet the growing needs of today’s food processor, combining ATP and bacterial culture tests in a single system.

This study evaluated steam-heat processing of food within a covered Cambro pan containing water with energy generated via microwaves.  

While sampling and testing for adulterants can fulfill significant objectives in a food safety program, the implications are profound and often painful if not done properly.

Atmospheric plasma offers a number of advantages over existing food safety technologies in meat production facilities.

Spiral plating is an ideal tool for both research and quality assurance personnel.

Spoilage indicators could be considered a subset of quality indicators as microbes that cause spoilage are not necessarily those that result in foodborne illness.