Microbiological Testing & Analysis

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Innovative and cutting-edge analytical method approaches are being developed in response to emerging food safety issues.

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

Heywood, UK-based Lab M’s new Iron Sulphite [U.S. spelling: Sulfite] Agar is able to detect organisms associated with sulfide spoilage of low-acid canned foods, such as meats, milk and vegetables.

PerkinElmer, Inc. on Oct. 31 introduced the DairyGuard™ milk powder analyzer, a near infrared (NIR) spectrometer specifically developed for food suppliers and manufacturers to test for unknown adulterants as well as known compounds, such as protein, moisture and fat content.

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.

To combat food safety challenges, quality systems and quality assurance are vital to maintain accurate, valid and reproducible food pathogen testing results.  

Detecting the presence of those same spoilage organisms in a food processing environment before they have had a chance to multiply exponentially is not so easy.