Testing & Analysis

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Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.

An interview with Catherine W. Donnelly, Ph.D., University of Vermont, provides background on the emergence of this pathogen as a health concern.

Although most regulatory and scientific organizations have yet to conclude that acrylamide present a risk to human health, consumer fear is a business concern.

The development and use of novel thermal and non-thermal technologies to process foods is increasing worldwide; thus, special attention must be paid to identifying the key goals for these new technologies.

Although microbiological contaminants often take center stage in discussions about food safety and quality control in food plants, chemical contaminants and their residues also remain as significant safety and quality issues for food processors. 

The food safety industry has remained assiduous in developing methods and materials that test for the presence of bacterial contamination.

Daniel Y.C. Fung, Ph.D. provides an update on rapid methods and automation in microbiology for food and beverage analysis.

FDA’s Total Diet Study is an important component of the federal government’s food safety and nutrition monitoring programs, with a focus on pesticide residues, industrial chemicals, elements and radionuclides.  

Increasingly, food analysis methods are built around high-performance liquid chromatography (HPLC), which has proven to be an optimal technology for detecting and/or quantifying the vast majority of food analytes.  

Operating a laboratory and outsourcing analyses are expensive propositions, but they are critically necessary to providing safe foods that consistently meet expectations.