Now more than ever, the focus of microbiology labs is to continually find new ways to increase productivity, enhance the quality of test results, increase employee safety and, of course, minimize budget expenses. Automation is an option some labs are using to achieve all these objectives. By Pascal Yvon, PH.D., Pharm D.
To help assure product safety and quality, microbiological shelf-life and challenge studies are essential R&D tools for food processors and manufacturers. By Erdogan Ceylan, Ph.D.
Guidance and Stricter Enforcement, Now By Steve Sayer
Departments
IN THE LAB
Antimicrobials
- Acidic Punch Pounds Pathogens:
Octanoic Acid is Leading the Comeback of Fatty Acid-Based Antimicrobials By Scott Burnett, Ph.D.
Species ID Testing
- Are What You Eat Really What They Are:
Uncovering Hidden, Unwanted Contents in Food-Species ID Testing as the Industry’s and Consumer’s Ultimate Solution By Terence L.T. Lau, Ph.D.
Detection Technology
- Policing Polyphenols:
Detection Technology Aids Polyphenol Identification and Characterization BY Jerry Fireman
- Glass Packaging a Clear Choice:
Products Packaged in Glass Look Better, Taste Better and are the Purest They Possibly Can Be By Mike Lonsway
SAFETY & SANITATION
IR Technology
- Infrared: An Effective HACCP Tool:
Expanding IR Technology Use in Food Services has Included Steps to Educate Industry about the Breadth of the Technology By Brian Stowell
