Sampling/Sample Prep

RSS

There are two basic categorical strategies in probability sampling: systematic and random; both are ideally suited to the art and science of food safety.

Sampling is used in food safety to select a representative part of a food, thing or condition having to do with food for the purpose of determining parameters or characteristics of the whole.

Adulteration of pure honey with synthetic honey has become much more prevalent in recent years.

Your objective in taking samples and performing tests as well as knowing the limitations of the test you choose are all important for microbiological testing.

Most experts agree that one of the key pathways to preventing E. coli outbreaks is the early detection of the pathogen.

Are PCR-based methods appropriate for the detection of Listeria spp. in environmental surface samples?

Rapid culture methods for Salmonella help you release product sooner.

Advances in PCR kits have lead to improvements in testing for Salmonella.  

Rapid Salmonella testing is advanced using thermocycling in conjunction with AOAC-approved methods.