Microbiological Testing & Analysis

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Food companies have a tough job keeping up with advancements in pathogen screening technology.

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.

Food production staff know how difficult it is to ensure that the surfaces on which food comes into contact are clean.

The number one quality assurance (QA) mistake that food testing laboratories make is not having enough training for new employees.

A discussion of microbial food safety by a renowned food microbiologist.  

An interview with Dr. William Brown, ABC Research Corp., looks at the latest innovations in food microbiology trends.

In addition to quality control programs, an added element of quality assurance programs implemented as part of quality management systems include HACCP plans.

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.

Regulatory, legal and brand protection drivers have prompted food companies to expand their testing initiatives, utilize rapid testing methodologies, and employ emerging technologies.