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Articles by Section - Department: Product Focus

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Departments: Laboratory Equipment: Traceability and Throughput, Driven by FSMA

The right tools and services can keep labs running smoothly

Departments: The Modernization of Diagnostic Testing

Today’s diagnostic test kits are created to be in-tune to the ever-changing needs of the market

Departments: Spot-On Sanitation Methods

Providers are meeting the needs of the food industry with innovative equipment, supplies, and services

Departments: Mass Appeal: What's Hot in Contract Lab Services

More contract labs are working with mass spectrometry as they feel the pressure of providing quicker and more efficient results

Departments: Reducing Risk of Microbial Contamination

It seems the mainstream media’s attention on the food industry gets more critical with each new headline, making the issue of ensuring food safety more important than ever.

Departments: Microbiological Tests and Kits: The Latest Advances

It’s been almost a year since the E. coli outbreak that originated in Germany in May last year killed more than 40 people. The frenzy to identify the strain responsible — the relatively rare O104:H4 — helped point out the increasing need for rapid and reliable pathogen testing in the food industry.

Departments: Clean Up Your Act

With news of foodborne outbreaks surfacing practically every week, frantic searches for the culprits often boil down to one issue: cleanliness.

Departments: Microbiology Equipment and Supplies

As food companies struggle to find a profitable balance between making sure that they meet safety and processing regulations and producing products efficiently, microbiology equipment and supplies are increasingly vital to their efforts.

Departments: The Latest in Lab Equipment

As this issue’s Product Focus shows, laboratory equipment for food science and the industry is changing rapidly. As the cover story for our December/January 2009 issue reported, one of the key changes in the lab is the emergence of tools that are more efficient, reliable, and automated, said Purnendu Vasavada, PhD, an extension food safety and microbiology specialist with the University of Wisconsin-River Falls. The lab will also be smaller.

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October/November 2014

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