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Articles by Section - Feature: In the Lab
Listing articles 11 to 20 of 72
The analytical technique is increasingly being used to ensure compliance with stringent global legislation.
Departments: Age of Automation to Transform Food Labs
Leverage technology and technique to terminate threats to the food supply.
Departments: Keep Your Food Lab Pest-Free
How a complete, proactive program assures a sanitary facility.
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
The first and most important step in setting your laboratory apart from some of your competition is securing ISO/IEC 17025 accreditation
Departments: Contract Labs Eye FSMA's Impact
Upswing in business likely as federal regulations take effect
Departments: Different Stationary Phases for PAH Analysis
Polycyclic aromatic hydrocarbons (PAH) comprise a large group of more than several hundred chemical compounds containing two or more fused aromatic rings. They are produced during incomplete combustion of organic compounds. Food can be naturally contaminated with PAHs by uptake from the environment, like mussels filtering surrounding water. The main contamination sources for food, however, are processing procedures in which PAHs are generated at significant levels, such as frying, drying, smoking,...
Departments: The Lab Revolution
Now, more than ever, food manufacturers are looking to lab science for safe and speedy answers, especially when it comes to allergens. Food allergies are a public health liability that affects both business and the consumer. More than 12 million Americans have food allergies, and many more are underdiagnosed or ignored.
Departments: The Power of Phages
The nature of food and foodborne illness has changed dramatically in the United States over the past century. While various technological advances such as pasteurization and proper canning have all but eliminated some diseases, new causes of foodborne illness are continually being identified.