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Articles by Section - Feature: Testing
Listing articles 1 to 10 of 12
Features: Vibrios and Human Health
Testing new depuration protocols to reduce the rate of Vibrio-related illnesses from oysters
Features: Rapid Detection's Role in Marine Food
Using tests based on lateral flow technology to detect the increased instances of Vibrio parahaemolyticus
Features: Safeguarding Against False Test Results
Salmonella and Campylobacter impact a number of large food industries, forcing the need to deploy testing solutions that ensure the safety of products and the well-being of consumers
Features: Reducing the Unique Risks in Sprouts
Best practices for sampling and microbial testing during sprout production
Features: Re-Evaluating Additives on the GRAS List
Are there food additives once considered safe that should now be banned?
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: Identity That Goes with the Grain
Systems that track certain varieties start with certified seed and end with traceable, high-quailty ingredients
Departments: Analyze Organophosphorus Pesticides in the Apple Matrix by GC/MS/FPD Using an Agilent J&W DB-35ms Ultra Inert GC Column
Organophosphorus pesticides (OP) are widely used in the agricultural industry for crop protection. Human toxicities for this class of molecules have shown acute and chronic effects from pesticide poisoning. OP pesticides affect the nervous system of insects and mammals by inhibiting an enzyme, acetylcholinesterase, that is important in helping regulate nerve impulses.
Departments: Move Over, Salmonella
You’re not likely to see a picture of Campylobacter in a post office lobby, but as of July 2011, the FSIS has introduced a new performance standard to reduce the prevalence of Campylobacter, similar to the one used for Salmonella for years.
Departments: On the Trail of Salmonella
Of all foodborne pathogens, Salmonella is one of the most difficult to isolate because of its homogeneity. Strains like Salmonella enteritidis and Salmonella Montevideo are, genetically speaking, almost indistinguishable from one another using conventional tools of forensic microbiology.