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Home » Topics » Testing & Analysis » Sampling/Sample Prep

Sampling/Sample Prep
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Sampling programs for food examine a certain portion or product units of a particular lot of the same food as a representative of the quality and safety of the food. Sample prep for laboratory testing involves the preparation of samples for testing.

ARTICLES

bioMérieux’s new GENE-UP® ENVIROPRO™

GENE-UP ENVIROPRO Simultaneously Detects Salmonella, Listeria

February 6, 2023

bioMérieux’s new GENE-UP® ENVIROPRO™ detects both Salmonella and Listeria from environmental swabbing, including PCR confirmation.


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almonds

Should Nuts and Low-Moisture Foods Consider a New Sampling Approach?

Eric Wilhelmsen, Ph.D., C.F.S.
January 17, 2023

A pervasive trend exists to take larger and more frequent samples to address microbial contamination. This trend has touched almonds and is expected to hit other nut products, which can be considered for aggregated sampling as a solution.


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QualiTru Tanker Port with Security Lid

Adjustable Tanker Port With Security Lid for Sampling in Dairy, Liquid Food Trucks

January 10, 2023

QualiTru Sampling Systems has introduced the first of three new products planned for 2023—the new TruStream7 Adjustable Tanker Port with Security Lid, specifically designed for sampling in dairy and other liquid food tanker trucks.


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sampling strategies

Simulation of Sampling Strategies for Food Safety: A New Tool for Improved Sampling Performance

One solution to sampling problems is to maximize the power of sampling plans to detect target hazards at explicitly defined risk levels
Ruben A. Chavez Ph.D., Matthew Stasiewicz Ph.D.
December 11, 2022

Food safety sampling and testing strategies must seek ways to adapt food safety plans that reflect the reality of contamination to improve hazard detection and ultimately help ensure that food is safe for consumers. One solution is to maximize the power of sampling plans to detect target hazards present at explicitly defined risk levels—prevalence, level, and/or distribution. This would allow food safety professionals to better manage risk in their specific system.


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USDA FSIS logo

USDA-FSIS to Host Virtual Open House on Laboratory Activities

September 19, 2022

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) will host a virtual open house featuring live demonstrations and presentations on Salmonella sampling and quantification, whole genome sequencing, agency technology, and the National Residue Program.


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METTLER Agilent

Agilent, METTLER TOLEDO Solution Reduces Sample Preparation Errors

September 6, 2022

Agilent and METTLER TOLEDO have announced an integrated solution that features the automatic, seamless transfer of weighing results and associated metadata from METTLER TOLEDO LabX™ Balance software to Agilent OpenLab software.


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PerkinElmer logo

PerkinElmer Launches New Technology for Food Safety Analyses

June 21, 2022

PerkinElmer has launched its new GC 2400™ Platform, an automated gas chromatography (GC) headspace sampler and GC/mass spectrometry solution for food safety testing laboratories. 


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Addressing Misconceptions about Sampling and Testing of Leafy Greens

Addressing Misconceptions about Sampling and Testing of Leafy Greens

Manufacturer sampling of leafy greens is characterized by five common misconceptions
Eric Wilhelmsen, Ph.D., C.F.S.
June 10, 2022

The food industry recognizes that consumers provide a very high level of fitness-for-purpose testing when they use products. Some shrinkage is, of course, involved in this process, but this consumer sampling will always reach beyond what is possible for a manufacturer. Instead, manufacturers make a more careful study of samples that are expected to be representative of what is delivered to the consumer. The selection of these samples, including the common misconceptions around the sampling of leafy greens, is the focus of this article. 


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sampling

The Apparent Evolution of Sampling for Food Safety

Eric Wilhelmsen, Ph.D., C.F.S.
September 14, 2021

It is critical to understand the data provided by a sampling plan and the related assessments. Inadequate sampling programs can lead to illness and the loss of consumer confidence.


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lettuce image

You Can’t Change the Future by Always Looking at the Past

Ongoing food safety issues with leafy greens
Keith Warriner Ph.D.
January 15, 2021

I recall sitting in the office one day in the fall of 2018 when I received a call from a reporter who informed me that there had been a further outbreak of Escherichia coli O157:H7 linked to romaine lettuce. After an initial response of “oh, no,” the reporter asked why do we continue to have outbreaks linked to lettuce? 


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More Articles Tagged with 'Sampling/Sample Prep'
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Events

April 19, 2023

FDA’s Food Safety Culture—Advancing Culture Throughout the Supply Chain

Live: April 19, 2023 at 2:00 pm EDT: The fourth and final in this webinar series focuses on Core Element 4 of the New Era blueprint, Food Safety Culture and where it's headed in the future. 

May 8, 2023

Food Safety Summit

The 25th annual Food Safety Summit is the industry's premier event connecting food safety professionals throughout the supply chain with timely, actionable information and practical solutions to improve food safety! Learn about the most recent outbreaks, contaminants, and regulations from leading subject matter experts. Evaluate the most effective solutions with interactive exhibits from leading suppliers. Connect and network with a community of food safety professionals throughout the supply chain. 

May 18, 2023

How Chlorine Dioxide Effectively Supports Your Facility's Food Safety Program

Live: May 18, 2023 at 2:00 pm EDT: Join the expert at IFC to learn more about how chlorine dioxide treatments can support your food safety program. 

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Trends in Food Safety and Protection

Trends in Food Safety and Protection explores the recent developments and ongoing research in the field of food safety and protection. The book covers improvements in the existing techniques and implementation of novel analytical methods for detecting and characterizing foodborne pathogens.

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