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Articles by Topic - Laboratory
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The accuracy of food microbiology laboratory testing for common pathogens “remains problematic,” according to a review of proficiency test results over a period of 14 years. The average percentage of false negative results in the review of almost 40,000 results was more than 5 percent for several common pathogens, researchers reported at the American Society for Microbiology meeting, May 18-21, in Denver.
Pathogens can be detected in enriched food and food process samples with the combined help of isothermal DNA amplification and bioluminescence detection technologies
Industry and government turn to lab specialists to help detect and confirm the presence of numerous strains of E. coli.
Departments: New Reference Method for Mycotoxin Analysis
Stable isotope-labeled internal standards offer solutions to the technology’s limitations.
Departments: Good Weighing Practices for the Food Industry
Increase productivity and safety by implementing consistently accurate weighing processes
Real-world examples demonstrate how testing can resolve contamination issues
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: 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