Microbiological Testing & Analysis

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Shiga toxin-producing Escherichia coli (STEC) bacteria have been linked to a growing number of foodborne illnesses.

To understand the challenges of testing for pathogenic STEC, we need to understand the mechanics of what makes them deadly.

Food manufacturers should not be discouraged from the use of E. faecium NRRL B-2354.

N60-Trim sampling is recognized as the gold standard sampling procedure for beef trimmings destined for raw ground use across the beef industry.

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

Whichever method is used for sampling and detecting microorganisms, it represents only a fraction of the actual level present in a food product.

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

A rapid, high-throughput method for total viable count quantification provides microbiological analysis in just hours.

Top-performing food microbiology laboratories realize the importance of effective proficiency testing programs.