Methods

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This article reviews the current research, regulations and identification and detection methods available to processors for the evaluation of Salmonella and Campylobacter in food products.

An interview with Daniel Y.C. Fung, Ph.D. focuses on the latest innovations in rapid and automated microbial testing methods.

Advances in real-time PCR methods for pathogen screening and identification can circumvent costly recall events.

Listeria contamination is an issue that can never totally be conquered.  

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.