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Articles by Section - Feature: In the Lab

Listing articles 71 to 78 of 78

Departments: Separating the In from the Out

More than the people or the equipment, the one element virtually guaranteed to contact food during processing is the air inside the plant. Indoor air can become the vector that delivers contaminants to food and food contact surfaces. HVAC systems are critical control points (CCPs) in ensuring that food production remains safe from pathogens, allergens and other airborne contaminants.

Departments: Wine Producer Gets Efficient Scheduling with LIMS

The implementation of a new laboratory information management system (LIMS) has expedited sample logging, analysis and results distribution for a large wine producer, saving time and enabling more efficient scheduling. The custom LIMS used in the past was basically an electronic version of the company's previous paper-based system, requiring manual data entry at nearly every stage of the analysis cycle. The company, a customer of PerkinElmer Instruments (Shelton, Conn.) requesting anonymity in for this...

Departments: LIMS Fits Labs

Improving and advancing its information management system was the primary goal for DonLevy Laboratories, a Merrillville, Ind.-based contract microbiology lab and consulting organization dedicated to the food industry. That goal was the primary focus for laboratory manager Peg Exo, who supervises DonLevy's lab operations, including the production of sample labels, bench sheets, analytical reports and invoices. To meet customer expectations, Exo found herself maintaining an increasingly vast collection of...

Departments: The Lowdown on Lauric Arginate

As more and more food products are produced on a large industrial scale and distributed over extensive geographic areas, the concerns regarding quality and food safety throughout the shelf life of the product have become more and more critical. Effective control of bacterial growth is a constant concern due to the risk of spoilage and food-borne disease. The federal government continually estimates that 76 million cases of foodborne illnesses occur each year in the U.S. alone, resulting in 300,000...

Departments: Examples from the Real World

Food companies that produce ready-to-eat products face a special challenge related to Listeria testing and prevention. Food quality and safety must be maintained while improving efficiencies and lowering costs at the same time. As environmental Listeria testing requirements increase to meet regulatory pressures, the job has become a little tougher. The biggest challenges with Listeria in a production environment are obvious--assuring you can find Listeria if it is present, eliminating it and preventing its...

Departments: Isolation and Confirmation

In today's modern microbiology laboratory, many scientists recognize the benefits of rapid bacterial testing and identification methods for target pathogens. With the onset of technology, many rapid methods have been developed to significantly reduce time to detection, all the while reducing the cost of the testing process and allowing the release of time-sensitive products more quickly. Imagine a food lab with a time sensitive product. However, due to their traditional Listeria detection method, they...

Departments: Measuring Quality in Cultured Dairy Products

Cultured dairy products such as yogurt, sour cream and the like exhibit several physical properties which give them their unique character. Consumers may subjectively describe these as firmness, creaminess, thickness or even heaviness or lightness. Manufacturers can find subjective, sensory terms like these difficult to measure in the lab, and impossible to use for setting upper and lower quality control limits.

Departments: Addressing Pesticide Residue

The European Union, through the newly formed European Food Safety Authority (EFSA), is widely recognized as one of the strictest regulatory agencies in the world governing the production and distribution of consumable agricultural products. Whether its zeal is driven by France’s long standing claim as the birthplace of gastronomy or the fact that many countries with different food traditions share patch-worked borders or by consumer concern for food safety fueled by well- publicized scares over BSE...

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December/January 2015

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