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Articles by Section - Feature: In the Lab
Listing articles 41 to 50 of 75
Departments: DIY Staph Testing
In-house testing for microorganisms such as Escherichia coli is routine for most food manufacturers. An increasing number of companies, however, are also performing in-house testing for Staphylococcus aureus. In fact, 62% of the 1,400 manufacturers surveyed in 2000 were already doing their own evaluations.
Departments: Fruity Identity
Fruit and vegetable extracts are commonly analyzed using selective gas chromatography (GC) detectors—e.g., nitrogen phosphorus detectors (NPD), electron capture detectors (ECD), or dual flame photometric detectors (DFPD)—to detect trace pesticide residues in the extracts.
Selection of a third-party analytical laboratory is a difficult choice to make. Undoubtedly the stakes are high when you rely on a third-party for analytical results. Accordingly, this choice should be heavily supported and broadly acclaimed by your organization.
Departments: Policing Polyphenols
A substantial research effort is being devoted to better understand the protection against various diseases that epidemiological studies have shown to be provided by certain fruits and vegetables. Researchers generally believe that this protection comes from the activity of antioxidant compounds, particularly polyphenols, found in abundance in many fruits and vegetables.
Departments: Are What You Eat Really What They Are
BSE is old news. As early as the 17th century, scrapie disease was described in sheep. However, the agents causing its sponge-like brain symptoms were not reported until the 1980s, work for which Stanley Prusiner was later to be awarded the Nobel Prize in physiology or medicine. He named the infectious proteins “prions.” After the first recognized case, in 1986, of a prion disease in a British cow, “bovine spongiform encephalopathy” (BSE), bovine cases in the U.K. soared to a peak...
Departments: Acidic Punch Pounds Pathogens
Food processors and consumers are becoming more attracted to food preservation strategies with a focus on naturally occurring antimicrobials. Free fatty acids are widely distributed in nature and possess antimicrobial properties. This makes it a great time to consider new treatments which utilize these properties to deliver benefits valuable to processors.
Departments: Taking Control
Food allergy occurs when an individual possesses intolerance to certain types of materials in food, which provokes a hypersensitive reaction of the immune system. It is a major concern to the many people allergic to eggs, peanuts, dairy products, soy, tree nuts (e.g. almonds and cashews), fish, shellfish and wheat, which are commonly referred to by the industry as the Big 8.
Departments: CSI Listeria
Listeriosis, an infection caused by ingestion of Listeria monocytogenes, is especially dangerous for certain at-risk populations, including pregnant women, fetuses, infants, the elderly and those battling chronic diseases. According to the Centers for Disease Control and Prevention (CDC), while the rate of listeriosis has fallen by 40 percent in the past five years, Listeria monocytogenes still accounts for almost 500 deaths each year.
Mercury is a toxic element with harmful effects that are well documented and understood. The consumption of fish is the primary source of mercury absorption for the general public. Because fish can bio-accumulate mercury, unacceptably high levels of mercury appear in fish taken from pristine waters. Fish tissue sometimes can be more than 100,000 times more concentrated in mercury than their indigenous waters.
Departments: Desperately Seeking Salmonella
Salmonella is a group of foodborne bacterial pathogens causing acute gastrointestinal illness around the world. FDA estimates that 2 to 4 million people are sickened by Salmonellosis in the U.S. annually, resulting in approximately 600 deaths in the U.S. and 200 in the EU, with the highest fatality rates in young children and the elderly.