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Articles by Section - Feature: In the Lab

Listing articles 11 to 20 of 72

Departments: Atomic Absorption for Trace Element Analysis in the Food and Beverage Industry

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

Departments: Keep Your Lab Ahead of the Pack with ISO/IEC 17025 Accreditation

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.

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August/September 2014

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