As interest in the use of advanced thermal and nonthermal technologies to process foods increases worldwide, special attention must be paid to identifying key goals for these new tools.

Over time, the food industry approaches a smaller “zero” tolerance for chemical contamination.

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.  

This article reviews the current research, regulations and identification and detection methods available to processors for the evaluation of Salmonella and Campylobacter in food products.

An interview with Daniel Y.C. Fung, Ph.D. focuses on the latest innovations in rapid and automated microbial testing methods.

Advances in real-time PCR methods for pathogen screening and identification can circumvent costly recall events.

Listeria contamination is an issue that can never totally be conquered.  

If you can save time, you can make more product and sell more product every day. But that product also has to be safe when it leaves the food plant.