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Articles by Section - Feature: In the Lab

Listing articles 1 to 10 of 78

Features: Pesticides in Imported Produce

Rapid pesticide analysis for fruits and vegetables by using gas and liquid chromatography coupled mass spectroscopy

Features: Importance of Certified Reference Materials

Availability of CRMs for food testing procedures would ensure consistent, reliable results and could be used to establish sensitivity, linearity, and specificity during the validation of microbiological quality control methods

Features: Lab Implementation of ISO 11133:2014

New mandatory standard for the preparation and quality control of culture media will reduce the workload for the qualification of new culture media batches procured from suppliers

Features: Selecting a Rapid Microbiological Test Method

There are various factors influencing a rapid method’s effectiveness that need to be taken into consideration

Features: Color Assessment for Beverages

Beverages can be opaque, translucent, or transparent, all of which requiring different instrumentation and techniques for successful color measurement

Features: Measuring Color

Knowing how to accurately evaluate color can help meet quality standards and consumer expectations

Features: A Magnetic Approach to VTEC/STEC

Examining the nature, characterization, and detection of non-O157 VTEC/STEC with a focus on immunomagnetic separation as a technique of interest

Features: The Paperless Microbiology Laboratory

Linking LIMS with an automated approach is allowing one lab to improve the progress of its sample workflow

Features: Sample Preparation Selection

Typically regarded as the bottleneck in the analytical laboratory, sample preparation can be conducted more smoothly by assessing the strengths and drawbacks of three common used approaches in food safety—LLE, QuEChERS, and SPE

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December/January 2015

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