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Articles by Section - Feature: Testing
Listing articles 11 to 13 of 13
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.
Departments: Certified Wheat Seed Ensures Quality of the Loaf
When it comes to food ingredients, few food manufacturers can match the quality assurance and traceability claims of Warburtons, the United Kingdom’s largest independent baker.
Departments: Dioxin Detection Offers Protection
In recent years, several high-profile contamination crises have raised concerns over dioxin levels in a variety of food products. In December 2008, the Irish government recalled all pork products made in the Republic of Ireland after the discovery of dioxins in slaughtered pigs. Tests on some of the Irish pork products showed dioxin levels up to 200 times the recognized safety limit. This was followed by the Chinese government’s December 9th announcement banning all imports of pork from Ireland after...