Microbiological Testing & Analysis

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The food industry operates on an immense global scale. With such a scope come unique and often problematic challenges.  

What do current microbiology methods reveal about microorganism levels in food products?

Increased scrutiny and focus on the safety of our food supply results in increased testing.      

BioMérieux has been granted AOAC Research Institute approval for its TEMPO® BC automated test for the fast enumeration of Bacillus cereus group bacteria in food products.

Microbiologics, Inc. has introduced EZ-Hydro Shot — a quantitative, lyophilized organism pellet that readily indicates water contamination.

Aptamer-based methods show promise in the food testing arena. Could their use simplify analysis of foodborne pathogens?

The success of the implementation and completion of a corrective action plan must be verified through follow-up, which may include testing.

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.