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Articles by Keyword - Testing

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Features: Testing for Non-0157 STECs Leads to Development of New Lab Technology

Industry and government turn to lab specialists to help detect and confirm the presence of numerous strains of E. coli.

Departments: Dutch Food Companies Share Secrets for Innovation and Product Consistency

Quality efforts of a cross-section of food companies in the Netherlands.

Departments: Testing Labs Play Detective When Food Processing Goes Wrong

Real-world examples demonstrate how testing can resolve contamination issues

Departments: Functional Ingredients Challenge Food Industry, Elevate Need for Public Standards

Consensus on how to test and confirm health benefits is necessary to instill consumer confidence

Departments: Gluten-Free: How Can You Prove It?

Analysis using the G12 antibody is providing more accurate allergen detection.

Departments: Future of Produce Testing in Question

The expense of detective work and exemptions for smaller farms might be a hindrance despite the availability of better and faster assays.

Departments: The Right Way to Respond to Global Food Crises

Key elements for reliable food safety testing procedures

Departments: PCR a Simple Solution for a More Sustainable Lab

Polymerase chain reaction method can outperform ELISA and reduce waste

Features: Testing Olive Oil Authenticity

Notice was given in the April 28, 2010, Federal Register that on October 25, 2010, revised U.S. standards for grades of olive oil and olive-pomace oil will become effective, replacing the first edition of the U.S. grade standards, which have been in force since March 22, 1948.

Departments: Accurate Testing of Complicated Food Matrices

Worldwide food safety concerns have risen dramatically as the number of food contamination incidents and product recalls has increased. Accurately monitoring contaminant levels in food and agricultural products is essential to assure the safety of the food supply and to manage human health risks.

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April/May 2014

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