Testing & Analysis

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New regulations and HACCP programs require innovative approaches to identify Salmonella contamination.

Food manufacturers are under increased pressure to operate more efficiently and competitively.

Regulations in the EU drive innovations in laboratory testing analyses.  

Testing the quality parameters of food products is critical to the brand of a food business.  

Process control strategies have come a long way but need to be adopted by all members of the supply chain to be truly effective.

Dry processing environments are more likely to develop problems from yeast and mold contamination than from other microbes.

Tips for laboratories that need to defend their analytical results to their clients are presented.

A review of the latest advancements in microbial pathogen testing technologies.  

Continued development and improvement of rapid methods for the detection and characterization of this emerging microorganism is needed.

The new law requires food manufacturers to have processes in place that reduce or eliminate accidental cross-contact between non-allergenic foods and known food allergens.