If you’ve decided that outsourcing quality and food safety tests is the best approach for your business and are now ready to begin working with your chosen lab partner (see more), it’s important to determine which method is best for your matrices. Consider the following when selecting methods with your lab: Insist on what works: … Continue reading “Method selection: Insist on the one that performs best on your matrices”
When you work in the rapid-turn world of food manufacturing and food safety testing, every step counts. Two food safety technical service specialists show us how simple and easy it is to use 3M™ Petrifilm™ Plates. “Your media is ready to go when you are,” says Cari Lingle, a microbiologist in 3M’s Food Safety Department. … Continue reading “How rapid-method plating systems keeps food testing quick and easy”
Food allergies are on the rise. Studies show that food allergies are increasing around the world, for both children and adults.1 Scientists are researching ways to reverse or treat allergies, but the only current treatment – besides antihistamines to reduce symptoms – is to avoid consuming specific foods that trigger reactions. Avoiding allergens in foods … Continue reading “Food allergens: how regulations are changing the global food safety landscape”
Are you a food safety professional? Then you don’t want to miss out on one of the most forward-looking events of 2019 – the International Association for Food Protection’s 2019 Annual Meeting, or simply IAFP 2019. This year’s event looks at current trends including artificial intelligence, home food delivery, and emerging foods – like edible … Continue reading “Look to the future in food safety at IAFP 2019”
Eating fads continue to come and go, and some of those trends bring new safety challenges for the food industry. Locally-sourced food – including gardens inside restaurants — raw smoothies, and peoples’ undying love of cookie dough have led to the consumption of unsafe food. Testing for indicator organisms and pathogens in an environmental monitoring … Continue reading “Testing for indicator organisms and pathogens”
None of us likes to be surprised by opening a container of butter and discovering it’s rancid. Nor do we enjoy reaching into a bag of apples to find a soft and squishy one. Food spoilage is inevitable for most products, but certain microorganisms can accelerate the decaying process. Improper storage and handling can expose … Continue reading “Ensuring high-quality and safe food: monitoring for spoilage organisms and allergens”
Food safety experts are shifting their focus from testing end products to ensuring the entire processing environment, including equipment and surfaces, is free of contamination. The old adage – an ounce of prevention is worth a pound of cure – has never been truer for the food and beverage industry. Legislation is helping shift the … Continue reading “Testing your food processing environment”
Food recalls have become something most of us have been aware of or impacted by. Everything from peanut butter to cantaloupe to baby formula has made headline news. Terms like E. coli, Listeria and Salmonella are on the tips of the tongues of not only food safety specialists, but also of reporters and the general … Continue reading “Be proactive with food safety through environmental monitoring”
As a food manufacturer in a rapid-turn environment, you are constantly looking for ways to maintain quality and safety while getting your food to the shelf faster than ever. The dairy industry has seen a lot of new technologies and techniques to detect pathogens and spoilage bacteria since the first Pasteurized Milk Ordinance was passed … Continue reading “Does your dairy test measure up? Why certifications matter”
Want your work tasks to be simpler and faster? The answer for most of us is, yes! Food manufacturers want to move food from the plant to the shelf as quickly as possible. When testing for pathogens, getting an answer quickly can help get your products to the shelf faster. Culture-based tests or rapid methods … Continue reading “From PCR to LAMP: The evolution of rapid-testing in food safety”
